Blueberry Cheesecake Bites
Cream cheese, sour cream, and eggs provide protein and fats for satiety, while blueberries add a little fiber and berry polyphenols. Gelatin sets the topping without sugar.
Bring the cream cheese (350 g), 30% sour cream (100 g), and eggs (100 g) to room temperature. Mix them with erythritol (40 g) until smooth and creamy.
Preheat the oven to 150°C. Lightly grease the mold, divide the cheese mixture between the wells, and bake for about 30 minutes. The cakes will rise in the oven and settle slightly as they cool.
Soak the gelatin (3 g) in cold water for 5 minutes. Combine the blueberries (150 g) with water (100 g) and the remaining erythritol (10 g), simmer for 5 minutes, then remove from the heat and stir in the prepared gelatin until dissolved.
Pour the berry layer over the cooled cakes in the molds and refrigerate overnight until fully set.
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