Instructions

To make the cheesecake:

1. Preheat oven to 325 degrees. Line a muffin tin with paper liners.
2. Beat together the cream cheese and eggs until smooth and creamy.
3. Add the sweetener  and vanilla to the cream cheese mixture and mix until well combined. Do not overmix.
4. Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
5. Bake for 25 minutes or until just slightly jiggly in the center.
6. Cool completely on the counter before transferring to the refrigerator to finish cooling.
7. When cheesecake is completely cooled, spoon strawberry sauce over the tops and serve.

To make the strawberry sauce:

1. Wash and quarter the strawberries.
2. Place the strawberries in a small sauce pan with the sweetener and lemon juice.
3. Cook over low heat for 20 minutes, stirring occasionally, until the strawberries are fully softened. Break the strawberries up with a spoon as you stir.
4. For a smooth sauce, use an immersion blender to puree the sauce. For a chunky sauce, use a spoon or fork to mash the strawberries to your desired consistency.
5. Transfer the sauce to a bowl and cover. Refrigerate until ready to use.
6. Store in the fridge for up to 1 week.