No Bake Keto Mini Strawberry Cheesecakes Recipe

DIRECTIONS

1. Allow the cream cheese to come to room temperature and line a mini muffin pan with 6 liners.
2. Make the crust: in a small bowl, combine the almond meal and 1 tablespoon powdered erythritol with a fork. Add the melted butter and mix until well combined. Scoop about 1 teaspoon of crust into each of the 6 mini muffin liners and press into the bottom and slightly up the sides. Set in the freezer while you make the filling.
3. Make the filling: in a medium bowl, use a hand mixer to combine the cream cheese and granulated erythritol, beating on medium high for at least 3 minutes to fully incorporate the sweetener and whip the cream cheese. Add the sour cream, lemon juice and vanilla extract and beat until well combined and uniform in texture.
4. In a small bowl, use a hand mixer to whip the cold heavy cream, 1 1/8 teaspoons powdered erythritol, and xanthan gum to stiff peaks. Add the whipped cream to the cream cheese mixture and combine using the hand mixer on medium low until uniform and well combined without losing too much loft from the whipped cream.
5. Pull the crusts out of the freezer and top each with 2 tablespoons filling, smoothing the top. Place in the refrigerator while you prepare the toping.
6. Make the topping: Wash and dice the strawberries. In a small microwave safe bowl, mix the preserves and water together. Cover with a paper towel and microwave for 20 seconds. Stir, add the diced strawberries, and stir to coat the strawberries in the sauce.
7. Remove the cheesecakes from the refrigerator and evenly top with strawberries and sauce. Place back in the refrigerator for at least 1 hour to fully set. Each mini cheesecake is 1 serving. Cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.