Mini Cinnamon Roll Cheesecakes
Ingredients
Crust
- 1/2 Cup Almond Flour
- 2 Tbsp Monkfruit Sweetener
- 1/2 tsp Cinnamon
- 2 Tbsp Melted Butter
Filling
- 6 Ounces Softened Cream Cheese
- 5 Tbsp Monkfruit Sweetener Divided
- 1/4 Cup Sour Cream
- 1/2 tsp Vanilla Extract
- 1 Large Egg
- 2 tsp Cinnamon
Icing
- 1 Tbsp Softened Butter
- 3 Tbsp Powdered Erythritol
- 1/4 tsp Vanilla Extract
- 2 tsp Heavy Whipping Cream
Instructions
Crust
- Preheat oven to 325° f
- Line muffin tin with 6 parchment liners
- In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together everything is moist.
- Divide among the prepared muffin cups and press firmly into the bottom.
- Bake 7 minutes, then remove and let cool while preparing the filling.
Filling
- Reduce oven temperature to 300F.
- In a large bowl, beat the cream cheese and 3 tablespoons of the sweetener together until smooth. Beat in the sour cream, vanilla and egg until well combined.
- In a small bowl, combine the remaining 2 tablespoons sweetener and the cinnamon.
- Divide half the filling mix between all 6 muffin cups, add a layer of cinnamon mixture then divide the rest of the filling amongst the cups and top with more cinnamon mixture.
- Bake for 15-17 mintues until the cakes are mostly set with jiggly centers.
- Turn off oven and let the cheesecakes remain for 5 minutes
- Remove and let rest on the counter for 30 minutes then cool in refrigerator for 2 hours.
Icing
- Combine all the icing ingredients and beat until well combined.
- Scoop the icing into a piping bag or a small ziploc and cut off the corner. Decorate the cheesecakes as you please.
- Sprinkle left over cinnamon mixture on top.