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.

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