For the Crust:

1 C. Almond Flour
4 T. Swerve Confectioners
1 t. Salt
4 T. Melted Butter

For the Cheesecake:

12 Ounces Softened Cream Cheese
½ C. Swerve Confectioners
½ C. Key Lime Juice
4 T. Heavy Whipping Cream
1 T. Vanilla
Lime Zest

Easy Directions:

Line a 12 muffin cups pan with cupcake holders or silicone liners. In a small bowl, mix all crust ingredients. Press a spoonful size of crust into each cupcake holder, pressing firmly. Set aside. In another medium bowl, beat the cheesecake ingredients until smooth. Spoon the cheesecake mixture onto each cup. Use a knife to smooth the tops. Place the pan in your freezer for at least three hours. You can peel the cupcake holder away and refrigerate until ready to serve. I topped our cheesecakes with additional whipped cream and a little lime zest for a cheerful green color!

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