This recipe fills three 4 inch mini springform pans. You can use one big pan but know it will add about 10 to 15 minutes on to your baking time.
Prepare the springform pans by placing a piece of parchment paper on top of the bottom part of the pan. Reassemble the pan by placing the side of the pan on top of the parchment paper round. I hold down the parchment paper so it sinks into the bottom of the pan.
Trim the excess parchment paper that's around the bottom of the pan with a pair of scissors.
Set the springform pans aside and start making the chocolate crust, if using.
To make the crust, add 1 cup of chocolate cereal to a blender and pulse it on high until it turns to crumbs. This will only take a few pulses.
Melt 1 tbs of butter in the microwave for about 1o to 15 seconds and add it to the cereal crumbles. Mix well until the butter is fully mixed in.
Pour a third of the crumbles into each prepared springform pan and use a cup to press down the crumbles until they have compacted into the springform pan.
Set it aside.
In a large bowl, add the room temperature cream cheese. Use a hand mixer and whip it on high speed until it's smooth.
Add the monkfruit, sour cream, vanilla extract, strawberry extract, and eggs to the cream cheese and mix it until it's all incorporated and has a smooth texture.
Divide the batter into three equal parts and add it to each mini springform pan.
Bake it at 325 degrees for about 35 minutes until the top is a little golden brown color.
Remove it from the oven and allow it to cool at room temperature for about 30 minutes and then you can put it in the refrigerator.
All the cheesecakes to completely cool before making the strawberry topping
In a small sauce pan, add the strawberries, lemon juice and monkfruit sweetener.
Use a potato masher to crush the strawberries until soft.
Remove it from the heat and allow it to cool slightly.
Add the mixture to a blender to puree it for a smooth finish.
In a small bowl add the water and gelatin and mix until it's fully combined.
Add the gelatin to the fruit mixture and stir it until it's fully combined.
Remove the chilled cheesecakes from the springform pans.
Pour the strawberry gelatin mixture on top of the springform pans until it reaches the top.
Refrigerate the cheesecakes until the gelatin sets fully.
Keep chilled until you serve it.
Feel free to top the strawberry cheesecake with sugar free whipped cream too!
Voila! You're done!
Notes
This recipe makes three 4 inch mini cheesecakes! Only 4 net carbs per slice!Note: We did not include the cereal crust in the nutrition information since it's an optional ingredient. You can use almond flour or pecan flour as a substitute also.