To a blender add in Sally-Ann Creed Keto Sweet and blend until you achieve an icing sugar consistency.
In a bowl mix together the crust ingredients (almond flour, melted butter, 1tbsp Keto Sweet and a crack of salt)
Evenly spread out the mixture into the 12 liners and flatten using the back of a teaspoon.
Bake for 10 minutes and allow to cool before adding the filling.
For the filling, using an electric beater mix together the cream cheese and keto sweet until smooth. Add in the lemon juice, lemon zest, vanilla extract and sour cream. Mix until combined – dont over mix. Add in the eggs one at a time and mix until combined.
Evenly scoop out the filling onto the crusts.
Bake again for 20 minutes.
Turn off the oven and slightly open the door – do not remove the cheesecakes. Wait until the oven has cooled down before removing.
Put the cheesecakes into a container and cover and let sit over night in the fridge.
Cut the strawberries at the stem to level.
Remove the cheesecakes from the fridge, peel off the liners and place onto serving dish.
Whip the cream and add either to a piping bag or a makeshift piping bag using a ziplock bag.
Place the strawberries in the center of the cheesecake and pipe the whipped cream around the edge and ontop of the strawberry, to create a little christmas hat. If you have any Keto Sweet “icing” left over, dust over the cheesecakes to finish.
