Keto No-Bake Mini Berry Cheesecakes

Step 1Place all the ingredients for the crust in a food processor.

Step 2Add freeze-dried blueberry powder. Pulse until the mixture is roughly chopped. Don't blend it too much.

Step 3The crust batter should be crumbly, not as smooth as nut butter.

Step 4Transfer the mixture in the mini cake molds and press it down. Place the molds in the fridge before the cheese filling is ready.

Step 5In a bowl, mix all the ingredients for the filling apart from the gelatin sheets. Place half of the mixture in another bowl and set aside.

Step 6Place 2 gelatin sheets into a small plate and add a bit of water. Alternatively, combine 1 teaspoon gelatin powder with 2 tablespoons of water.

Step 7In a small pan, bring ¹/₄ cup of water to boil and turn the heat off. Add softened and drained gelatin sheets and mix well until it dissolves. Pour the gelatin mixture slowly into one of the bowls with cheese filling and incorporate well.

Step 8Take the cake molds from the fridge and pour the mixture evenly into each of them. Place in the fridge before you prepare the last layer of cheese filling.

Step 9Spoon the strawberry powder into the bowl with remaining cheese filling and mix well. Similarly to step 6, incorporate the remaining gelatin sheets and add the mixture slowly to the cheese filling while stirring.

Step 10Take the cake molds from the fridge and carefully fill all of them with the last layer of cheese filling. Place in the fridge for at least 2-3 hours, or better overnight.

Step 11Push the cakes out from the molds and and keep them in the fridge in an airtight container to prevent the edges from drying. Serve immediately or store covered in the fridge for up to 5 days.