1 8 oz package cream cheese, soft (or plain yogurt drained)
1 Egg, room temperature
1/2 TSP Vanilla Flavoring
1/2 TBS Lemon Juice
1 Cup Xylitol or Stevia
1/4 Cup Heavy Cream (buttermilk)
- Line a mini muffin pan, preheat oven to 350 degrees.
- Using a high speed blender, blend cream cheese until fluffy, add egg, blend again, add the rest of the ingredients and blend until smooth.
- Fill each muffin cup with about 1 TBS cheesecake mixture.
- Bake for about 15 to 20 minutes until set and edges are slightly brown.
Skip the egg, beat all ingredients with a high speed blender, chill and serve in dessert cups with melted dark chocolate (or Carob) drizzled over top and a strawberry for decoration.