- 2 (8-ounce) packages of cream cheese, softened
- 2 eggs
- 10 teaspoons Truvia
- Squirt of vanilla extract
- Juice of 1/2 lemon or two squirts of lemon concentrate
Preheat oven to 350 degrees and put muffin cup liners into muffin tins.
Mix all ingredients in a bowl with an electric mixer until smooth. Pour into muffin tins and smooth the tops. Put cheesecakes in the oven and bake for about 30 minutes (depends on your oven - might take a little more or less time).
While the cheesecakes are baking, mix up the chocolate whipped cream. Beat 1 cup of heavy cream until it is the consistency and thickness of whipped cream. Melt half a cup of dark chocolate chips (I used Lily's Dark Chocolate Chips) in a saucepan. You may want to add a splash or two of cream to the melted chocolate to thin it a little bit. Do this while it is still on the heat though, or it will just thicken immediately. Add the melted chocolate to the whipped cream and beat with mixer.
When the cheesecakes are done cooking, let them cool on a wire rack before putting the topping on. If you do it right away, the cream will just melt. Once they are cooled, spread the whipped cream on top. You can also pour a little berry puree on top of the whipped cream.
Now all you have to do is take a big bite! Be careful though, they are addictive! They're THM though, so who cares, right?!
P.S. While these are healthy, they don't taste healthy. Promise.
