Cheesecake filling:
8oz room temperature cream cheese
1/4 cup sour cream
1/4 cup sweetener of choice
1 egg
2 TBS fresh lemon juice
1 TSP vanilla extract
Crust:
1/2 cup pulverized walnuts (I use a blender to get a fine crumb)
1/2 cup pulverized pecans
2 TBS melted butter
1 TSP cinnamon powder
2 TBS sweetener of choice
*cupcake papers*
Raspberry topping:
Smuckers brand sugar free raspberry preserves
How to:
Prepare crust by melting butter in a skillet and adding your pulverized walnuts and pecans, cinnamon, and sweetener, toast up a for 2-3 minutes. Place 2 TBS of mixture into cupcake tin lined with cupcake papers and gently press down mixture.
Prepare cheesecake mixture by creaming your cream cheese, and sweetener together, once combined, add egg, sour cream, vanilla extract and lemon juice, mix well
Pour 2-3 TBS of mixture ontop of crust, add 2 tsp of warmed up raspberry preserves and swirl with spoon, bake in oven for 20-25 minutes at 350 depending on your oven, remove let cool and refrigerate 2-4hours before serving. Makes 6 medium standard cupcake sized bites
