Individual Strawberry & Chocolate-Topped Crustless Cheesecakes
Plain fat free Greek yogurt
4 oz, softened
Monk fruit sweetener with erythritol
½ cup(s), divided
1 large egg(s)
1 egg white(s), large
1 cup(s), sliced
1 oz, shaved or grated
- Preheat the oven to 325°F. Line a muffin tin with foil or paper liners; if using paper liners, coat them with cooking spray.
- In a food processor, pulse the yogurt and Neufchatel until smooth. Add 7 tbsp monk fruit sweetener and vanilla; process until well blended. Add the egg and egg white; process just until well combined. Divide the batter evenly among the muffin cups. Bake until the cheesecakes are mostly set but are still wobbly in the center, 18 to 20 minutes. Cool cheesecakes to room temperature, then chill until completely set. (They will sink slightly in the middle.)
- In a small bowl, combine the strawberries and the remaining 1 tbsp monk fruit sweetener. Let stand until juicy, about 20 minutes. Top each cheesecake with about ¼ cup strawberries; sprinkle the chocolate over the top.
- Serving size: 1 cheesecake