KETO MINI CHEESE CAKE BITES

*Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
*Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator.

NOTES:

*To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.

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*If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
*If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
*Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.

^3YIELD: 6 | SERVING SIZE: 1

Amount Per Serving: Calories: 194| Total Fat: 18g | Saturated Fat: 11g | Trans Fat: 0g | Unsaturated Fat: 10g | Cholesterol: 79mg | Sodium: 179mg | Carbohydrates: 2g | Fiber: 0g | Sugar: 1g| Protein: 4g