Brazilian Creamy Guava Cheesecake Bites

Allergens

Dairy, Eggs

Ingredients

• 10 oz cream cheese, softened
• 1/4 cup Swerve Confectioners Sweetener
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 cup sour cream
• 1/2 cup sugar
• free guava preserves
• 1/4 cup almond flour

Instructions

1. Preheat the oven to 325°F (160°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a large bowl, beat the softened cream cheese and Swerve Confectioners Sweetener until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in melted butter, vanilla extract, and salt. Mix until fully combined.
5. Gradually add almond flour and sour cream, blending thoroughly.
6. Pour half of the batter into the prepared pan, then spread guava preserves over it evenly.
7. Spoon remaining batter over guava layer and smooth the top.
8. Bake for 40 45 minutes, or until the center is slightly jiggly but set around the edges. Let cool completely at room temperature before refrigerating for at least 2 hours or overnight.
9. To serve, run a knife around the edge of the cheesecake and remove the springform pan. Cut into 16 bite sized pieces.

Chef’s Insight

For an extra touch, garnish each bite with a fresh raspberry and a sprig of mint.

Notes

Make sure to use room temperature ingredients for a smoother batter.