Preheat oven to 300℉ (150℃) and grease 9 cups of a silicone muffin pan or use a metal muffin tin lined with 9 paper muffin cups and spray the cups with cooking spray.
In a medium mixing bowl add the crust ingredients. Mix and smash with a fork until crumbled texture forms.
Press about a tbsp of crust mixture into the bottom of 9 of the muffin cups. Set aside.
In a stand mixer or large mixing bowl with an electric hand mixer on medium speed beat 8 ounces cream cheese and ⅓ cup Swerve confectioners sweetener until creamy & blended.
Add one egg to the cream cheese mixture and mix on low speed until just blended.
Add lemon juice and finely grated lemon zest to the mixture and blend until smooth.
Spoon about 2 ½ to 3 tbsp cream cheese mixture over each crust in the muffin cups.
Bake cheesecakes for 25 to 30 minutes or until filling looks set.
Remove from oven and cool for 20 minutes.
Refrigerate cheesecakes for about 1 hour.
Making White Chocolate- Melt cocoa butter in a double boiler or in the microwave on “melt” setting.
Once melted remove from heat and add 1 ½ tbsp Swerve confectioners sweetener, heavy cream, and vanilla extract. Whisk until smooth.
Drizzle the melted white chocolate mixture over each chilled cheesecake (white chocolate will firm quickly on cheesecake). Use a butter knife to slide around the outer perimeter of the cheesecake to loosen and if you used a silicone pan then gently press the underside of the pan cups up with your thumb to release the cheesecake (if using a metal pan, then use the butter knife to gently lift the cheesecake out of the pan). Serve.
*all nutritional data are estimates based on the products I used*Yield: 9 mini cheesecakes, Serving Size: 1 mini cheesecake, Amounts per serving- Net Carbs per Serving: 2g.