Keto No-Bake Mini Berry Cheesecakes

Step 1Place all the crust ingredients in a food processor: desiccated coconut, macadamia nuts, butter (or coconut oil), freeze-dried blueberry powder, sweetener, and cinnamon. Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.

Step 2Pulse until the mixture is roughly chopped. Do not over-process. The crust should be crumbly, not smooth like nut butter.

Step 3Divide the crust mixture between the mini cheesecake molds and press it down firmly. Place the molds in the fridge while you prepare the filling.

Step 4Bloom the gelatin: place 3 gelatin sheets in a small bowl and cover with water. Alternatively, sprinkle 2 teaspoons gelatin powder over 2–3 tablespoons water and let it bloom.

Step 5Bring ¹/₄ cup water (60 ml) to a boil in a small pan, then remove from heat. Add the softened (and drained) gelatin and stir until fully dissolved. Let the mixture cool to room temperature.

Step 6In a bowl, beat together cream cheese, heavy cream, crème fraîche (or sour cream), sweetener, vanilla, and strawberries until smooth. Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.

Step 7Slowly pour half of the gelatin mixture into the filling while mixing well. Transfer half of the filling to a second bowl and set aside.

Step 8Remove the molds from the fridge and evenly divide the plain filling between them. Return to the fridge while you prepare the final layer.

Step 9Add the freeze-dried strawberry powder to the remaining filling and mix well. Slowly incorporate the remaining gelatin mixture, stirring continuously.

Step 10Remove the molds from the fridge and carefully spoon the strawberry layer on top. Refrigerate for at least 2–3 hours, or preferably overnight.

Step 11Gently remove the cheesecakes from the molds. Store in an airtight container in the fridge to prevent the edges from drying out. Serve chilled or store for up to 5 days.