In a bowl, stir together the crust ingredients until the mixture resembles sand. Distribute between 4 serving glasses.
Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.
Add in the remaining ingredients and mix until incorporated. Transfer to a piping bag and pipe the cheesecake over the crusts.
Top with raspberries if desired.
Cheese: Use full-fat cream cheese, or make sure you cheese a keto-friendly version.
You can use coconut oil in place of butter
Sour cream: They aren't that low in carbs even though they are still keto-friendly so you can use a keto-friendly plain greek yogurt like the "two good" brand. soften it with a bit of water.
Toppings: Can be any berries
Storage:Place leftovers in a container and store in the fridge for up to 5 days. Place leftovers in a container and freeze for one month if necessary.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.