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Mix blueberries and Swerve in small saucepan over medium heat.
Cook until mixture comes to boil (about 10 minutes), then reduce heat to simmer.
Remove from heat and let cool.
Blend in blender until smooth.
Pour into plastic squeeze bottle. Set aside.
Preheat oven to 350F. Cover bottom of mini cheesecake pans with aluminum foil to prevent leaks and spray with avocado or olive oil cooking spray. Place pan in baking dish.
In stand mixer with paddle attachment, mix almond flour, butter and Swerve Brown on low speed until well combined.
Scoop mixture by tablespoons into each cup of pan and flatten.
In stand mixer with paddle attachment, whip cream cheese and sour cream on low-medium speed until smooth. (Do not mix on high speed.)
Scrape bowl, then add lemon juice and vanilla extract. Mix until well combined.
Scrape bowl again and add Swerve Confectioners. Mix until well combined.
Scrape bowl again and add 1 egg at a time until fully incorporated.
Use scoop or pastry bag to pour filling neatly into each cavity on top of crust until nearly full.
Using squeeze bottle, add several drops blueberry puree to top of each cheesecake.
Use toothpick or chopstick to swirl puree into cheesecake.
Boil water in a kettle or pot.
Pour water into baking dish so it surrounds pan about 1/4 inch up.
Place baking dish and pan in oven. Bake for 20 minutes.
Remove pan from baking dish and let cool on rack for 30 minutes to an hour.
Refrigerate for 3–4 hours.
Remove from pan by pushing bottom of each cavity up. Each mini cake should come out smoothly.