Prep the pan. Line a 12-cup muffin tin with liners. Preheat your oven to 325°F (160°C).

Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granular sweetener, and a pinch of salt. Stir in 5 tablespoons melted butter until it looks like damp sand.

Press and par-bake. Divide the crust mix among the liners (about 1 to 1 1/2 tablespoons each). Press flat with the back of a spoon. Bake for 7–9 minutes, until lightly golden at the edges. Let cool while you make the filling.

Soften the cream cheese. In a large bowl, beat 16 ounces cream cheese until smooth and fluffy, about 1–2 minutes. Scrape the bowl.

Sweeten and flavor. Add 1/2 cup sweetener, 1 teaspoon vanilla, 1 teaspoon lemon zest, and 1 teaspoon lemon juice. Beat until well combined and silky.

Add eggs and cream. Beat in 2 eggs, one at a time, on low speed just until incorporated. Fold in 1/4 cup heavy cream. Don’t overmix—this keeps the cups from puffing and cracking.

Make the strawberry swirl. Blend or mash 3/4 cup chopped strawberries with 1–2 teaspoons sweetener and a tiny pinch of salt. If juicy, simmer for 3–4 minutes to thicken slightly, then cool. You want a spoonable sauce, not watery puree.

Fill the cups. Spoon the cheesecake batter over the cooled crusts, filling each liner about 3/4 full. Drop 1 teaspoon strawberry sauce on top of each and swirl lightly with a toothpick.

Bake gently. Bake at 325°F for 16–20 minutes. The edges should look set, and the centers should jiggle slightly. Do not overbake.

Cool and chill. Let the cups cool in the pan for 30 minutes, then transfer to the fridge for at least 2 hours, preferably 4. They’ll firm up and develop that classic cheesecake texture.

Serve. Top with a thin strawberry slice or a dollop of whipped cream if you like. Keep the portions small—they’re rich and satisfying.