• Preheat oven to 350 degrees F. 
• Add all ingredients, except eggs, into a food processor or high powered blender and blend until smooth. You could add to a large bowl and blend with an electric hand mixer if you don't have a food processor.

  Taste for sweetness and add more if needed. Then add eggs and blend again. If adding a crust mixture, spread that onto the bottom of springform pan first. Pour cheesecake filling into a 6 inch spring form pan or 4- six ounce ramekins.
• Place pan or ramekins onto a small baking sheet pan. Add some hot water to the bottom of the pan which will help even cooking. 
• Bake for 25-30 minutes or until center is set, firm but still jiggly. Refrigerate 1-2 hours. Add toppings and enjoy!
• Storage: Cover any leftover cheesecake with plastic wrap or store in an airtight container in the fridge for up to 7 days. 

Optional Toppings

• Sugar Free Whipped Cream and Sugar Free Keto Caramel Sauce

  or fresh berries