These low carb cheesecake tarts are topped with a sweet and tart blueberry sauce and are perfect for the holiday season. With a few ingredients you can easily make these tasty bite size treats to take to a party or to have on hand for yourself.
Preheat oven to 350 degrees F.
In a mixing bowl, add the cream cheese and Swerve sweetener. Using a hand mixer, beat until nice and creamy.
Next add the vanilla and eggs and mix until well blended.
Add foil cups to muffin tin and then spoon mixture into cups. This recipe made 15 tarts for me.
Place in the middle rack of the oven and cook fro 30- 35 minutes. Check towards the end to make sure it's not burning but you do want it to set up. Take out of the oven and cool off. Then refrigerate for 1 hour.
Meanwhile add the blueberries and water to a small sauce pan. Cook until the blueberries breakdown and create a sauce. About 10 minutes.
When done add the sugar free syrup and mix well. Let cool. Then take out the cheesecakes out of the refrigerator and top with the blueberry topping. Keep refrigerated until ready to eat.
NOTE** You can use sweetener instead of the Torani sugar free syrup. If so add to the blueberries from the start so it can dissolve and cook down with the berries.