Prep the pan and oven. Line a mini muffin pan with paper liners. Preheat the oven to 325°F (163°C). This gentler heat helps the bites bake evenly without cracking.

Make the crust. In a bowl, mix 1 cup almond flour, 2 tablespoons granulated low-carb sweetener, a pinch of salt, and 3 tablespoons melted butter. Stir until the mixture looks like damp sand and holds together when pinched.

Press the crust. Spoon about 1 teaspoon of crust into each liner. Press firmly with the back of a spoon or your fingers to create a compact base. A tight press leads to a crisp, non-crumbly crust.

Pre-bake the crust. Bake for 6–8 minutes until lightly golden at the edges. Let cool while you make the filling. This step locks in structure and keeps the crust from getting soggy.

Beat the cream cheese. In a mixing bowl, beat 12 ounces softened cream cheese on medium speed until smooth and lump-free, about 1–2 minutes. Scrape the bowl to make sure everything’s blended.

Add sweetener and flavor. Mix in 1/3 cup granulated low-carb sweetener, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Beat on low until just combined, then medium for 30 seconds. Taste and adjust lemon to preference.

Finish the filling. Add 1/4 cup sour cream and a small pinch of salt. Mix until silky. Finally, beat in 1 large egg on low speed just until incorporated. Avoid overmixing to keep the texture creamy.

Fill the cups. Divide the batter among the crusts, filling each liner nearly to the top. A small cookie scoop keeps things neat and uniform.

Bake gently. Bake for 11–14 minutes. The centers should look set at the edges but still slightly jiggly in the middle. They will firm up as they cool.

Cool completely. Let the bites cool in the pan for 20 minutes, then transfer to the fridge for at least 2 hours. Proper chilling gives that classic cheesecake texture.

Garnish and serve. Top with a pinch of lemon zest, a tiny dollop of sour cream, or a raspberry. Keep portions small—these are rich and satisfying.