1½ cups graham cracker crumbs, ⅓ cup melted butter. In a mixer, beat cream cheese until smooth. Scrape sides and beater to ensure it is all light and creamy. 24 oz cream cheese. Add sweetened condensed milk and beat to combine. 14 oz sweetened condensed milk. Add eggs and extracts, and mix on low until incorporated. Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth. Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Keto Cheesecake Filling. In a large bowl beat on high the softened cream cheese, sour cream, sugar substitute, vanilla extract, and sea salt. Scape the sides of the bowl several times. Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes until fully combined and light and airy. Set aside for now. In a large bowl, combine all ingredients for the cheesecake layer (minus strawberries). Using a hand mixer or stand mixer, mix everything together until creamy and fluffy. Pour batter over the crust. Top with sliced strawberries. Place in the refrigerator for approximately 8-12 hours. Add in strawberries and mix well. Add in powdered sugar and mix well. Place mixture into silicone molds. Place in freezer overnight. Pop cheesecake out of molds and let that for 3-5 minutes. Roll each cheesecake piece in the crushed graham crackers to coat. Place cheesecake bites into an airtight container and store in freezer until ready to eat. . In a separate bowl, whip the heavy cream until medium peaks. Gently fold the whipped cream into the strawberry cheesecake batter just until it is all combined. Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or Carefully slice into 36 pieces (6x6 squares). The cheesecake mixture will be delicate, so cut carefully. Spoon the salted caramel into a piping bag or plastic sandwich bag. Spoon the melted chocolate into another bag. Cut the tips off and drizzle each cheesecake square first with salted caramel and then with melted chocolate. Mix all the ingredients for the crust in a small bowl and then pour evenly into each muffin cup. Press each firmly to form a thick base. In a large bowl, beat the cream cheese and salt with an electric mixer until smooth. Add the condensed milk until the batter becomes creamy. Add in vanilla and lemon juice. Mix until evenly combined. Instructions. In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar. Line an 8×8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal. Press the graham crackers into the bottom of the pan. Set aside for now. In a large bowl, combine all ingredients for the cheesecake layer (minus strawberries). Using a hand mixer or stand mixer, mix everything together until creamy and fluffy. Pour batter over the crust. Top with sliced strawberries. Place in the refrigerator for approximately 8-12 hours.

strawberry cheesecake bites recipe no bake