Prep the pan: Line a mini muffin tin (24 wells) with liners. If using a standard muffin tin, you’ll get about 10–12 larger bites. Preheat oven to 325°F (160°C).

Make the crust (optional): In a small bowl, mix almond flour, melted butter, a pinch of salt, and powdered sweetener. It should resemble damp sand. Press about 1 teaspoon into each mini liner (or 1 tablespoon for standard). Bake for 5–7 minutes until lightly golden. Cool while you make the filling.

Soften the cream cheese: In a mixing bowl, beat softened cream cheese on medium until smooth and fluffy, about 1–2 minutes. Scrape down the sides so no lumps remain.

Add sweetener and flavor: Beat in granulated sugar-free sweetener, vanilla, lemon zest (if using), and a pinch of salt. Mix until smooth and glossy.

Add eggs gently: Beat in eggs one at a time on low speed, just until incorporated. Overbeating adds air and can cause cracks.

Balance with yogurt: Fold in the Greek yogurt or sour cream by hand. The batter should be silky and pourable.

Fill the wells: Spoon batter over crusts (or directly into liners if skipping the crust), filling each about 3/4 full. Tap the pan lightly to release bubbles.

Bake: Bake mini bites for 14–17 minutes (18–22 for standard size) until edges are set and centers still jiggle slightly. They will finish setting as they cool.

Cool slowly: Turn off the oven, crack the door, and let the bites sit for 10 minutes. Move to a rack to cool to room temperature.

Chill to set: Refrigerate for at least 2 hours, preferably overnight. Peel off liners and add toppings before serving.