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Strawberry Cheesecake Cups

Prep Time: 20 minutes

Cook Time: 14-18 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
3 tablespoons crushed freeze-dried strawberries


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 strawberries, hulled & minced
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
¼ teaspoon kosher salt


For Topping

Sugar free chocolate sauce or mini chocolate chips
Sliced fresh strawberries


    1. Preheat oven to 350°F. Lightly coat the back of a 12-cup muffin tin with cooking spray. Set aside.
    2. To a shallow dish, add sugar or sugar alternative and strawberry powder.
    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, strawberries, vanilla, lemon zest and salt. Whip until light and creamy.
    8. Evenly divide cheesecake filling between Crepini cups.
    9. Top each with a drizzle of chocolate sauce (or chocolate chips) and sliced fresh strawberries.
    10. Serve immediately.



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