2 ounces cream cheese, softened
1 large egg
½ teaspoon vanilla
2-1/2 teaspoons Virtue Sweetener
1/8 teaspoon salt
¾ cup Wheat-Free Market All-Purpose Baking Mix
¼ cup freeze-dried raspberries, crushed (optional)
4 ounces cream cheese, softened
1 large egg
1 tablespoon Virtue Sweetener
Preheat oven to 325 degrees and oil the inside of 16 mini-muffin wells and set aside.
In a medium bowl combine cream cheese, egg, vanilla and Virtue until smooth. Stir in salt and baking mix. Blend until thick dough forms. Stir in crushed raspberries. Using a heaping teaspoon measurement, divide the dough into the prepared mini-muffin pan and flatten dough.
In a small bowl, combine cream cheese, egg and Virtue until smooth. Taste for sweetness and adjust if needed. Pour cheesecake batter on top of muffin dough, about 2 teaspoons per muffin.
Bake for about 9 minutes or until edges start to brown. Remove from oven and place raspberry on top of each muffin while still warm. Allow to cool for about 2 minutes before carefully removing muffins from pan using the edge of a butter knife.
Cool on wire rack then in fridge until time to serve.