Preheat your oven to 325°F (165°C). Line a mini muffin pan with paper liners or silicone cups. Yes, we’re baking with style and minimal cleanup.

Beat the cream cheese and sweetener together until smooth and fluffy. Think whipped-happiness level, not clumpy chaos.

Beat in eggs one at a time, then mix in lemon juice, lemon zest, vanilla, and a pinch of salt. Scrape the sides so every bite gets zesty sunshine.

Spoon batter into the liners, filling about 2/3 full. Don’t overdo it or you’ll get lemony lava. Trust the scoop.

Bake for 12–15 minutes until the centers are just set. They’ll look a touch jiggly—that’s normal. Let them cool completely in the pan, then chill for at least 1 hour.