To Make The Crust Layer

1. Preheat the oven to 350°F. Line your muffin pan with cupcake liners. This will make 3 dozen or
2. 48 cheesecakes.
3. Melt the one stick of butter in a microwave bowl till it is completed melted.
4. Transfer the melted butter to a medium size bowl. Then add in the almond flour, cinnamon, and Swerve granular sugar.
5. Use a fork and stir till well combined.
6. Take a teaspoon and scoop out the crust mixture and press it into the bottom of a muffin tin. Repeat this till all the muffin tins have the crust mixture in them.
7. Bake in the oven for 5 minutes. The crust layers should be slight brown at this moment and crispy. Let them cool off while you make the cheese cake batter.

To Make The Cheescake Layer

1. Beat the cream cheese with an electric hand mixer or standing mixer until it is creamy.
2. Add in the vanilla extract, lemon, eggs, salt, and Swerve granular sugar. Beat until mixture is combined.
3. Divide mixture evenly among cups over almond crust layer. Each should be fill about ¾ of the way up to reserve room for when it rises in the oven.
4. Use a teaspoon of sugar-free red raspberry preserves and place on each cheesecake. Keep going till
5. all the cheesecakes have the jam on top. Then use a tooth pick or fork and swirl it in the batter to create a marble effect.
6. Bake in the oven at 350°F for 15 minutes. The raspberry cheesecakes will be slightly wiggly. Let them cool in refrigerator for 24 hours.
7. Place one raspberry on each cheesecake to decorate before serving.