Everclear Strawberry Cheesecake Cups

Cheesecake Cups

Ingredients:

• 12 ounces full-fat or farmer's cream cheese, at room temperature

• 1/2 cup granulated monk fruit or standard sugar (100g)

• 1 tablespoon arrowroot for thickening

• 1 large egg

• 1/4 cup sour cream, at room temperature (57g)

• 1 teaspoon vanilla paste or extract

• Graham cracker crusts (store-bought or homemade)

Method:

1. Preheat your oven to 325°F (160°C) and prepare a muffin tin by lining it with muffin cups or greasing it with cooking spray.

2. In a mixing bowl, combine the sugar and arrowroot, then add it to the bowl of a stand mixer along with the softened cream cheese. Mix on low speed until smooth, then scrape down the sides.

3. Whisk the egg and drizzle it into the cream cheese with the mixer on low speed until combined. Scrape down the sides again.

4. Add the vanilla and sour cream and fold the mixture into the batter using a rubber spatula until combined.

5. Use a cookie scoop or large ladle to evenly disperse the cheesecake among the graham cracker crusts in the muffin tin. Spread the cheesecake evenly.

6. Bake the mini cheesecakes for 15-18 minutes until the cheesecakes get lightly puffy and still have a slight jiggle in the center.

7. Place the muffin tin on a wire rack to cool for one hour, then transfer to the fridge for at least 2-3 hours to finish setting.

8. Serve chilled and enjoy your delicious mini cheesecakes!

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Strawberry Sauce

Ingredients:

• 10-12 medium/large 02strawberries

• 2 cups Monk fruit or granulated sugar (25g)

• 2oz Everclear Grain Alcohol

• 1 tbsp cornstarch (optional as the Everclear helps thicken the sauce)

• 1 cup water

• 4 large strawberries

Method:

1. In a medium saucepan, combine the sugar, water, and Everclear. Cook over medium heat, stirring occasionally, until the sugar dissolves.

2. Add the quartered strawberries to the "simple syrup" and cook until the strawberries break down and release their juices.

3. Strain the mixture, removing the big bits of strawberry, and reserve the liquid.

4. Once strained, add the strawberry liquid back into the saucepan and bring it up to a boil. The Everclear Grain Alcohol should have created a natural thickness.

5. If you prefer your sauce to be a bit thicker, you can mix together arrowroot and water, then add it to the strained strawberry sauce and mix for 30 seconds over medium heat. Transfer the sauce to a bowl to cool completely.

6. Serve the strawberry sauce over cheesecake cups.

For an extra touch, slice the 4 large strawberries and use them to top the strawberry sauce.

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Whipped Cream Cheese Frosting

Ingredients:

• 2 oz cold cream cheese

• 1/4 cup powdered monkfruit or sugar substitute (30g)

• 1/2 cup cold heavy whipping cream (120ml)

• 1/2 cup whole milk

• 1 tsp vanilla paste or extract

• 1 tsp lemon juice

• Lemon zest to taste

Method:

1. Using a stand mixer fitted with a whisk attachment, add the cold cream cheese, powdered monk fruit or sugar substitute, and vanilla to the bowl. Mix on low speed to combine, then switch to high speed to get it really smooth. Be sure to scrape down the sides of the bowl to make sure everything is mixed well.

2. With the mixer still on low speed, drizzle in the cold heavy cream and whole milk until the mixture is combined. Continue to scrape the sides of the bowl. Increase the speed of the mixer to high and continue to mix until still peaks form.

3. Add the lemon juice and lemon zest to taste, and mix for a few more seconds until everything is well combined.

Use this delicious whipped cream cheese frosting to top your favorite cakes or cupcakes. Enjoy!