Sugar-Free Strawberry Cheesecake in Cups

Steps

Base

1. 1

   Process the pecans or almonds in a blender until they have a coarse sand-like texture.

2. 2

   Add the melted butter and 1 tbsp of allulose to the processed nuts. Mix until evenly moistened.

3. 3

   Divide the nut mixture among the bottoms of the cups and press it down to form a compact base.

4. 4

   Refrigerate the bases for 10 minutes.

   Start 10-minute timer

Crema

5. 5

   Place the room-temperature light cream cheese, unsweetened Greek yogurt, 2 tbsp of allulose, vanilla, and the juice of half a lemon in a bowl.

6. 6

   Beat with an electric mixer until completely silky and smooth.

7. 7

   Pour the cream over the chilled bases, dividing it among the cups.

Jalea de fresa

8. 8

   Place the fresh strawberries in a saucepan with 2 tbsp of allulose and the juice of half a lemon.

9. 9

   Heat the mixture over medium heat and stir for approximately 10 minutes, until the strawberries release their juice and the mixture thickens naturally with its own pectin.

   Start 10-minute timer
10. 10

    Remove the jelly from the heat and let it cool for 5 minutes.

    Start 5-minute timer
11. 11

    Pour the strawberry jelly over the cream layer in each cup.

12. 12

    Refrigerate the cups for a minimum of 2 hours; for best results, leave them refrigerated overnight.

    Start 2-hour timer