Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners or use silicone molds.

In a mixing bowl, combine almond flour, melted butter, sweetener, vanilla extract, and salt. Mix until the texture resembles wet sand.

Spoon about 1 tablespoon of crust mixture into each liner and press firmly to form an even base. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool completely.

In a small saucepan, combine raspberries, sweetener, water, and lemon zest. Cook over low heat, stirring gently, until raspberries break down and form a thick sauce (about 5–7 minutes).

Remove from heat and allow to cool. For a smoother texture, mash or blend lightly.

In a large bowl, beat softened cream cheese until smooth and fluffy. Add sweetener, vanilla extract, and lemon juice. Beat again until fully combined.

Slowly pour in heavy cream and continue mixing until the filling is thick, creamy, and smooth.

Spoon or pipe the cheesecake filling over the cooled crusts, filling each liner nearly to the top.

Add a small spoonful of raspberry sauce on top of each cheesecake bite. Swirl gently with a toothpick if desired.

Bake at 325°F (165°C) for 15–18 minutes, just until the centers are set but slightly jiggly.

Remove from oven and let cool at room temperature, then refrigerate for at least 2 hours or until fully set.