Cheesecake Muffins

24 oz cream cheese, softened
5 Tbsp unsalted butter, melted
1 c erythritol (I used 2/3 c. xylitol)
3 large eggs
3/4 c. sour cream
2 tsp grated lemon zest (I used lime juice)
1 1/2 tsp vanilla extract

Preheat oven to 350 deg. Prepare 12 muffin tins with paper liners.
Mix ingredients one at a time to make sure the batter is smooth.
Beat cream cheese and butter until smooth; beat in sweetener. Add eggs one at a time.
Add sour cream, lemon zest, vanilla.
Beat well.
Bake at 350 for about 1 hour. (Test to see if springy in the middle).
Refrigerate for at least 4 hours.

Yes, it's just a regular cheesecake recipe poured into muffin tins. Speaking of which, works better using an ice cream scoop to place batter in the muffin tins.