Ingredients:

  • 1 cup (100g) graham cracker crumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (12g) coconut sugar
  • 16 oz (450g) Philadelphia cream cheese, softened
  • 1/3 cup (65g) powdered erythritol
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (2g) lemon juice

Instructions:

  1. Preheat oven to 325°F (160°C) and line a mini muffin pan with paper liners.
  2. In a small bowl, combine graham cracker crumbs, melted butter, and coconut sugar.
  3. Spoon 1 tablespoon of the mixture into each liner and press down firmly with a small glass or spoon.
  4. Bake the crusts for 5 minutes, then remove and cool slightly.
  5. Beat softened cream cheese and powdered erythritol on medium-high speed until smooth and airy (about 2-3 minutes).
  6. Add the egg and vanilla extract. Mix on low speed just until combined; do not overbeat.
  7. Stir in the lemon juice by hand using a rubber spatula.
  8. Divide the filling evenly among the 12 pre-baked crusts, filling them nearly to the top.
  9. Bake for 18-22 minutes until the edges are set but the centers have a slight wobble.
  10. Turn off the oven and crack the door open slightly, letting the cheesecakes cool inside for 10 minutes.
  11. Remove from oven and refrigerate for at least 4 hours to firm up.