Low Carb Cheesecake Bites

(2) 8 oz packages of cream cheese (room temperature)
(2) Large eggs (room temperature)
1/2 cup splenda
1 1/2 tsp pure vanilla extract
1/4 cup heavy cream

Preheat oven to 325 degrees. Combine cream cheese, splenda and heavy cream together in bowl. Beat until smooth. Add one egg to the mixture and beat until completely mixed. Add second egg to the mixture and beat until completely mixed. Add pure vanilla extract and stir until fully mixed.

Grease muffin tin. Once mixture is smooth, add to muffin tin cups with a tablespoon. Fill the cups until about 3/4 full. Bake in oven for 20 minutes until the outer edges are baked through. The center will still be a little soft. Carefully, remove from oven and place on cooling rack for 10 minutes. Close and place in refridgerator to chill for 4 hours.

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Blackberry Reduction

1 cup frozen or fresh blackberries
1/4 cup sugar free vanilla Torani syrup

Combine blackberries and SF vanilla syrup in a small pot. Stir frequently until berries burst slightly. Allow to cool for 15 minutes and pour over cheesecake.