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16 oz cream cheese (at room temperature)
1 cup sourcream
3/4 cup powder Swerve
1 teaspoon vanilla extract
12 baking cups (silicone or standard)
Topping of your choice- (I used fresh blueberries, Lilys dark chocolate chips, and peeled then toasted coconut) a sprinkle of each.
Line a muffin tin with your baking cups.
In a medium mixing bowl mix the sourcream, sweetener and vanilla.
Then using an electric mixer (I used a stand mixer) place you room temperature cream cheese and your sourcream mixture and mix till smooth. Make sure to scrape down the sides and the paddle every few turns so everything is mixed throughly.
Using an icecream scoop or a medium size spoon scoop out an even amout of cream cheese mixture into each cup.
Smooth the top and add your topping. You can leave them on top or push them in slightly. I like mine on top just for presentation.
Place them in the fridge for a few hours to set, then serve. Or store them in an air tight container in the freezer all for yourself for a nightly treat.
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