Strawberry Crunch Cheesecake Shooters Recipe

• Preheat the oven to 325°F (160°C) and prepare 6-8 small ramekins or shot glasses by lightly greasing them.
• In a large mixing bowl, combine the fat-free cream cheese, non-fat Greek yogurt, granulated erythritol, powdered erythritol, vanilla extract, egg, and lemon juice. Beat until smooth and creamy.
• Spoon the cheesecake filling into the prepared ramekins, smoothing the tops.
• Bake for 15-20 minutes until set but slightly jiggly in the center.
• Allow to cool to room temperature, then refrigerate for at least 2 hours until fully set.
• In a medium bowl, combine the fresh strawberries, erythritol, and lemon juice. Gently toss to coat.
• Let the strawberries sit for at least 30 minutes to allow flavors to meld.
• In another bowl, combine the almond flour, erythritol, light coconut oil, and ground cinnamon until crumbly.
• Spread the mixture evenly on a baking sheet lined with parchment paper and bake at 325°F (160°C) for 10-12 minutes, stirring halfway through.
• Allow to cool completely before breaking into small pieces.
• Spoon a layer of strawberry topping onto each cheesecake. i>
• Sprinkle the crunch layer over the strawberry topping.
• Return the assembled shooters to the refrigerator for at least 30 minutes to allow flavors to meld.
• Serve the shooters, garnishing with fresh strawberries or mint if desired.

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