Single Serving Cheesecake
Prep time: 
Total time: 
Yield: 1 serving
  • 1 tablespoon almond meal
  • ½ teaspoon almond butter
  • ½ teaspoon erythritol
  • splash almond extract
  • ¼ teaspoon almond milk, if needed
  • ¼ cup low fat cream cheese (feel free to use dairy free cream cheese for a vegan version!)
  • 2 tablespoons 2% Greek yogurt (also feel free to use dairy free yogurt)
  • stevia/erythritol, to taste (I used one packet of NuNaturals stevia, just adjust to your taste)
  • ½ teaspoon lemon juice
  • ⅛ teaspoon vanilla extract
  1. In a small bowl, combine the almond meal, almond butter, erythritol, and almond extract and knead together with your fingers to make sure the almond meal is as well incorporated into the almond butter as possible. Add in the almond milk if needed. Press the mixture into a ramekin and set aside.
  2. In a small bowl, combine the cream cheese, Greek yogurt, lemon, sweetener, and vanilla extract and stir until completely combined and no lumps remain. The best way to do this is to use a fork and mash the mixture as you would mash a banana. It would probably be most effective to us a food processor, but if you, like me, don't feel like cleaning a food processor just for a single serving recipe, then a bowl will do just fine. Add the mixture on top of the crust and smooth with a spoon. Let chill for a few hours if you are patient and want a firmer cheesecake, or pull a Kelly and devour immediately.
Nutrition Information
Serving size: the whole darn recipe Calories: 190 Net Carbs: 5g Protein: 10g
Recipe by Foodie Fiasco at