Ingredients
Crust
3/4 cup coconut flour
8 tbsp butter, softened
1 tsp vanilla extract
1/2 tsp vanilla stevia or 4 tbsp powdered low-carb sweetener
Filling
2 tsp unflavored gelatin
1/4 cup water
16 oz cream cheese, softened
2 tsp vanilla extract
1 tsp vanilla stevia or 1/2 cup powdered low-carb sweetener
1 cup heavy cream
Pinch of salt
1 tbsp lemon juice (optional)
Topping
1 cup strawberries (fresh or thawed)
Low-carb sweetener to taste
Instructions
- Prepare crust: Mix crust ingredients until crumbly. Press 1 tablespoon into each lined muffin cup. Chill.
- Bloom gelatin: Sprinkle over water, let sit 5 minutes, microwave 30 seconds, stir smooth.
- Make filling: Beat cream cheese, vanilla, and sweetener until smooth. Add cream and salt; whip until thick. Mix in gelatin and lemon juice.
- Assemble: Fill liners evenly. Chill 3–4 hours or overnight.
- Top: Cook strawberries with sweetener until slightly thick. Cool, then spoon over cheesecakes.
Notes
- Use powdered sweetener for smooth texture.
- Chill overnight for best results.
- Store refrigerated up to 4 days or freeze up to 1 month.
- Prep Time: 20 min