Blueberry Bliss Cheesecake Bites
Treat yourself to individual portions of guilt-free, low carb Blueberry Bliss Cheesecake Bites. Each bite-sized delight features a buttery almond crust, velvety cheesecake filling infused with fresh blueberries, and a tangy blueberry compote drizzle. These mini cheesecake bites offer a burst of berrylicious satisfaction in every indulgent mouthful.
ingredients
- 1 cup almond flour
- 2 tablespoons melted butter
- 2 cups cream cheese
- 1/2 cup sour cream
- 3/4 cup powdered erythritol
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups fresh blueberries
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons powdered erythritol (for the compote)
steps
- 1.
Preheat the oven to 325°F (160°C).
- 2.
In a bowl, mix almond flour and melted butter for the crust. Press the mixture into the bottom of a lined muffin tin.
- 3.
In a separate bowl, beat cream cheese, sour cream, powdered erythritol, and vanilla extract until smooth. Add eggs and mix until combined.
- 4.
Gently fold in 1 cup of blueberries into the cream cheese mixture.
- 5.
Spoon the mixture into each lined muffin cup, filling them halfway.
- 6.
Bake for 25-30 minutes or until the centers are set.
- 7.
Remove from the oven and let them cool for at least 1 hour.
- 8.
In a saucepan, combine the remaining blueberries, water, lemon juice, and powdered erythritol. Cook over medium heat until thickened, mashing some blueberries to release their juices. Allow the compote to cool completely.
- 9.
Once the cheesecake bites have cooled, remove them from the muffin tin and top each one with a drizzle of blueberry compote.
- 10.
Refrigerate the cheesecake bites for at least 4 hours or overnight before serving.
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