Blitz or chop the strawberries and add to the cream cheese mixture. Add the vanilla extract, a squeeze of lemon juice and the sweetener. Beat until the strawberries have blended in.
Add the cream and continue beating until the mixture thickens.
Spoon or pipe into 6 small dessert pots. Allow to firm up in covered in the fridge until ready to serve. Makes approximately 6 x 100 gms/3.5 oz pots or 3 X 200 gram/7 oz pots.
Notes
Sprinkle some really easy to make Sugar Free Cake Crumble Mix in the base of the pots to create a cheesecake base and spoon or pipe the cheesecake mixture on top.Use coconut cream instead of cream in the recipe-read notes about this above.Top with fresh whipped cream, fresh berries or use dried strawberries, as in the feature photo, sourced from iherb .