No-Bake Berry Cheesecake Bites

Prepare the Molds & Base

1. Line a 12-cup standard muffin tin with paper or silicone muffin liners.
2. In a medium bowl, combine the almond flour, melted butter, ground cinnamon, pinch of salt, and 1 tablespoon of the powdered sweetener. Stir until the mixture resembles damp, clumpy sand.
3. Divide the crust mixture evenly among the 12 muffin cups (about 1 rounded tablespoon per cup). Press the mixture firmly and evenly into the bottoms using the back of a small spoon or a flat-bottomed shot glass. Place the tin in the freezer to firm up while making the filling.

Make the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese, remaining powdered sweetener, vanilla extract, lemon zest, and lemon juice using a hand mixer on medium speed for about 2 minutes until completely smooth and creamy.
2. In a separate chilled bowl, whip the heavy cream until medium-stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula until fully incorporated and light.
4. Remove the muffin tin from the freezer and spoon the cheesecake filling evenly over the chilled almond crusts. Smooth the tops with the back of a spoon.

Prepare the Berry Topping & Set

1. In a small bowl, roughly mash 75g of the mixed berries with a fork until juicy with small fruit pieces remaining. Reserve the rest of the berries whole for garnish.
2. Spoon a teaspoon of the mashed berries over the top of each cheesecake bite. Use a toothpick or skewer to gently swirl the berry juices into the cream cheese layer for a marbled look.
3. Transfer the muffin tin to the freezer for 20 to 25 minutes (or refrigerator for 2 hours) until the filling is firm enough to hold its shape.
4. Gently peel away the paper liners, top each bite with the reserved fresh berries, and serve chilled.