Soften the cream cheese. Set it on the counter for 30–45 minutes. Soft cream cheese blends smoothly and keeps the filling lump-free.

Make the crust layer. In a bowl, mix 1 cup almond flour, 2–3 tablespoons powdered sweetener, a pinch of salt, 1/2 teaspoon cinnamon (optional), and 3 tablespoons melted butter. Stir until it looks like damp sand and clumps lightly when pressed.

Press the crust. Spoon a tablespoon or two into each cup or jar. Press gently with the back of a spoon. Don’t pack it too hard—just enough to hold together. Set aside.

Whip the cream. In a cold bowl, beat 3/4 cup heavy whipping cream to medium-stiff peaks. Don’t overbeat or it will get grainy. Set aside.

Mix the cheesecake base. In a separate bowl, beat 12 ounces softened cream cheese with 1/3–1/2 cup powdered sweetener, 1 teaspoon vanilla, 1–2 teaspoons lemon juice, and a tiny pinch of salt until silky. Taste and adjust sweetness and lemon to your liking.

Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and sweeping motions to keep it fluffy.

Fill the cups. Divide the filling evenly over the crusts. Smooth the tops with a spoon. If you want, add a thin slice of strawberry or a few blueberries on top.

Chill to set. Cover and refrigerate for at least 1–2 hours, or overnight for a firmer set and deeper flavor.

Serve. Enjoy cold. If you like, add a dusting of cinnamon or a tiny drizzle of melted sugar-free chocolate before serving.