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Cherry Cheesecake Pie Cups

Prep Time: 20 minutes 

Cook Time: 7-9 minutes 

Servings: 12



12 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
½ cup sugar, or sugar alternative

      For the Cheesecake Filling

      16 ounces cream cheese, room temperature
      1 cup sour cream, room temperature
      ⅓ cup powdered monk fruit sweetener
      ½ cup fresh or canned cherries (pitted if fresh, and drained if canned)
      ½ teaspoon almond extract
      1 teaspoon lime zest
      ¼ teaspoon kosher salt


      For Finishing

      Toasted sliced almonds
      Whipped cream


      1. Preheat oven to 350°F. Lightly coat the back of two 12-cup muffin tins with cooking spray. Set aside. 
      2. To a shallow dish add sugar or sugar alternative. 
      3. Spray coconut oil on both sides of each Crepini. 
      4. Dip each side in the sugar. 
      5. Lay each Crepini over the top of a muffin cavity. 
      6. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly. 
      7. To a stand mixer fitted with the whip attachment, add the cream cheese, sour cream, sweetener, cherries, almond extract, lime zest, and salt. Whip until light and creamy. 
      8. Evenly divide cheesecake filling between Crepini cups. 
      9. Top each cup with whipped cream and toasted almonds, and serve.  


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