Cheesecake Bites

Prep Time
15 mins

Cook Time
20 mins

Serves
7

Accessory

7-cup silicone egg bite mold

INGREDIENTS

Avocado oil spray

8 ounces reduced-fat cream cheese, softened

1 large egg

3 tablespoons sugar

1 tablespoon unsweetened almond milk

1/2 teaspoon lemon juice

1/2 teaspoon vanilla extract

Gluten-free graham crackers, berries, almond or coconut whipped cream, optional

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DIRECTIONS

1. Lightly spray a 7-cup silicone egg bite mold with avocado oil spray.

2. For the best results, ensure cream cheese and egg have come to room temperature.

3. Using an electric mixer, beat all ingredients 2 minutes, until smooth.

4. Transfer the batter evenly between the 7 cups of the mold. Cover the silicone mold tightly with aluminum foil and place in the air fryer basket.

275°F air fry 18–20 mins

5. Cheesecakes are done when the edges are fully set and springy to the touch. The centers will be less firm and slightly sticky to the touch.

6. Remove from air fryer and let cool on a wire rack for 1 hour before refrigerating at least 4 hours. Serve with fresh berries, almond or coconut whipped cream, and/or gluten-free graham crackers, if desired.

Mona’s Tips: Covering the silicone mold with aluminum foil is a must for this recipe, as cheesecakes are best cooked with even but gentle heat. The airflow in an air fryer is perfect for even, all-around heat, but aluminum foil will protect the top of the cakes from the most direct heat that comes from the heating element at the top.

Calories per serving: 100 ∙ Fat: 6.5g ∙ Net Carbs: 7.5g ∙ Fiber: 0g ∙ Sugars: 7.5g ∙ Protein: 4.5g

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