• Grease 2 heat safe mugs or ramekins with non stick spray or a light layer of butter. Set aside. 
• Place all ingredients into a food processor and puree until smooth. Divide evenly into the prepared mugs/ramekins. 

OVEN OPTION:

• Preheat oven to 350 degrees F. Bake for 10-15 minutes until golden (allulose browns fast so you can tent it with foil) and jiggly in the middle of the cheesecake.
• Remove from oven and allow to cool.

MICROWAVE OPTION:

• Microwave at 30 second intervals ( to make sure cheesecake mixture doesn't bubble over for 3-4 minutes. Cheesecake should still have a slight jiggle in the middle. 
• Remove from microwave and allow to cool. 
• Store covered in the fridge for up to 5 days. Enjoy chilled.