3 tablespoons sweetener, such as Lakanto Monkfruit
2 teaspoon fresh lemon juice
Instructions
Preheat oven to 325 degrees. Line a muffin tin with
paper liners. Beat together cream cheese and eggs
until smooth and creamy. Add sweetener and vanilla to
the cream cheese mixture and mix until well
combined. Do not over mix.
Pour batter evenly between the 12 muffin wells. Use
a large cookie scoop to get evenly sized portions
every time. Bake for 25 minutes or until just
slightly jiggly in the center.
Cool completely on the counter before transferring
to the refrigerator to finish cooling. When
cheesecake is completely cooled, spoon strawberry
sauce over the tops and serve.
For the Strawberry Sauce-
Wash and quarter the strawberries.
Place the strawberries in a small sauce pan with the sweetener and
lemon
juice. Cook over low heat for 20 minutes, stirring occasionally,
until
the strawberries are fully softened. Break the strawberries up with a
spoon as you stir. For a smooth sauce, use an immersion blender to
puree
the sauce. For a chunky sauce, use a spoon or fork to mash the
strawberries to your desired consistency. Transfer the sauce to a
bowl
and cover. Refrigerate until ready to use. Store in the fridge for up
to
1 week.
Originally Submitted
9/9/2020
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