Crust
Preheat oven to 325 degrees F.
Place parchment paper cupcake liners in your baking pan.
In a mixing bowl, add all the ingredients for the crust and mix until combined.
Add approximately 1 tablespoon of the mixture into the bottom of each cupcake liner and press down evenly to form the crust.
Mini Ketogenic Strawberry Cheesecakes
Bake for 10 minutes and remove from oven to cool.
Strawberry Drizzle
Blend together fresh strawberries and sweetener with your immersion blender and set aside.
Mini Ketogenic Strawberry Cheesecakes
Cheesecake Filling
Place your cream cheese, lemon zest and sweetener in the bowl of your stand mixer and cream until the mixture is smooth and creamy.
Add eggs and sour cream and mix until completely smooth.
Add in the lemon juice and vanilla and mix until fully incorporated.
Pour cheesecake mixture into the cupcake liners.
Mini Ketogenic Strawberry Cheesecake
Place approximately 3/4 teaspoon of strawberry drizzle on top of each mini cheese cake and swirl it through the cheese cake mixture with a toothpick.