Individual Mini Raspberry Cheesecakes

• 8 ounces cream cheese
• 1/4 cup sugar or 1/4 cup monk fruit artificial sweetener
• 1 egg
• 1 teaspoon lemon juice
• 1 tablespoon vanilla extract
• 1 cup slivered almonds
• 2 tablespoons butter
• 1 pint fresh raspberry
• 1 tablespoon raspberry fruit preserves

1. Preheat the oven to 375 degrees F.
2. In a food processor grind the almonds down to fine crumbs.
3. Melt the butter and add to the almond crumbs.
4. Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
5. Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
6. Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
7. Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
8. Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
9. Cool on a rack, then refrigerate.
10. When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
11. Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!

cream cheese, sugar, egg, lemon juice, vanilla, almonds, butter, fresh raspberry, raspberry fruit preserves

Taken from www.food.com/recipe/individual-mini-raspberry-cheesecakes-533229 (may not work)