Ingredients:

  • 8 oz. cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 tsp. vanilla extract
  • 1/2 cup heavy whipping cream
  • 12 fresh raspberries

Instructions:

  1. In a medium-sized bowl, beat the cream cheese until smooth and creamy .
  2. Add in the powdered erythritol and vanilla extract and beat until well combined.
  3. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Spoon the mixture evenly into 12 silicone muffin cups.
  6. Place a fresh raspberry on top of each cheesecake cup.
  7. Freeze the cheesecake cups for at least 2 hours, or until firm.
  8. Remove the cheesecake cups from the freezer and let them sit at room temperature for 5-10 minutes before serving.

Enjoy your delicious keto cheesecake cups with a sweet and tangy raspberry topping!