How to Make Mini-Cheesecakes with Fresh Berries

Ingredients

• 1½ cups pecans
• 4 tbsp unsalted butter, melted
• 0.12 tsp sea salt
• 2½ tsp powdered stevia
• 3 (8-oz.; 225 g) pkg cream cheese, at room temperature
• 1½ tsp pure vanilla extract
• 2 large eggs, beaten
• 1 cup heavy whipping cream
• 1 tsp liquid stevia
• ¾ cup fresh berries of choice

1. Preheat the oven to 350°F (180°C).
2. Place pecans in a food processor and pulse until finely chopped.
3. Combine pecans, unsalted butter, sea salt, and ½ teaspoon powdered stevia and mix until fully blended.
4. Place 12 paper muffin cups in a muffin tin. (Alternately, you can use a silicone muffin pan without the paper liners.)
5. Divide pecan mixture evenly into the muffin cups. Press into the bottom of each cup. Bake for 5 minutes.
6. In a stand mixer, beat cream cheese, 1 teaspoon vanilla extract, and remaining 2 teaspoons powdered stevia until light and creamy. Add eggs and beat just until incorporated.
7. Pour or scoop cream cheese mixture evenly into muffin cups over baked crusts. Bake for 20 to 25 minutes, or until set in the middle. Remove from the oven and chill for at least 1 hour.
8. Shortly before serving, whip heavy whipping cream, liquid stevia, and remaining ½ teaspoon vanilla extract until soft peaks form. Frost chilled cheesecakes with whipped cream and top with fresh berries to serve.