Melt butter and add all dry ingredients. Mix till well combined.
Divide and press into 8 small individual serving pots that will hold approximately 100 gms/3.5 oz and refrigerate while you prepare the filling. You can also bake these for approximately 8 minutes for a cooked based.
Alternatively, make recipe for Sugar Free Cake Crumble Mix and spread 1-2 tablespoons on the base of each pot.
Cheesecake filling Instructions
In a separate small bowl, beat cream or coconut cream until thick. In a large mixing bowl beat cream cheese until creamy.
Add beaten cream/ coconut cream, lemon juice and rind, stevia and vanilla extract to the cream cheese mix and beat until well combined and smooth.
Pour over bases in the individual pots and refrigerate till ready to serve.
Note- using a piping bag without a nozzle to fill bowls with filling and you will get a much cleaner and neater finish.
To Serve
These can be served with a dollop of fresh cream or coconut cream on top. Decorate them with your garnish of choice such as berries, grated chocolate or cinnamon. The crumb base can also be sprinkled on top.
Try these served topped with Low Carb Raspberry Chia Spread or Strawberry Chia Jam
Flavor Variations
Berry Pots- Add 150 gms/5.5 oz frozen or fresh raspberries after the final mixing of all ingredients. Fold through gently after final mixing of all other ingredients to prevent color staining.
Lemon Curd Pots- Omit 100 gms/3.5 oz of cream/coconut cream and add 1/2 cup of Sugar Free Lemon Curd.