INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
RASPBERRY SAUCE
Step 1
In a small saucepan over medium heat, combine the berries and water. Bring to a boil, then reduce heat to a simmer and cook until the berries can be mashed easily with a fork. Stir in the sweetener and let cool while preparing the crust and filling.
CRUST
Step 1
In a small bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture resembles crumbs.
CHEESECAKE FILLING
Step 1
In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Beat in the heavy cream and the vanilla extract until well combined and smooth.
ASEEMBLE
Step 1
Place about 1 teaspoon of the crust mixture into the bottom of 12 shot glasses. Pipe or spoon about 1 tablespoon of cheesecake filling over the crust, and then about 1 teaspoon of the raspberry sauce. Repeat with another layer of crust, cheesecake, and sauce.
Step 2
Top with lightly sweetened whipped cream, if desired.
