Divide dough into 12 balls and press flat into each muffin well. I use the bottom of a measuring cup or small glass to compress the dough. Set aside.
"Cheesecake" FILLING
Blend all ingredients in a high powered blender until smooth and perfectly creamy.
Fill muffin liners almost to the top with "cheesecake" filling.
Freeze them in the pan for at least 4 hours or preferably overnight.
Tart Strawberry TOPPING
Add all ingredients to a saucepan. Heat covered over low heat until berries thaw.
Using the back of a spoon, smash the berries against the side of the pan. Simmer gently uncovered until liquid reduces sufficiently. Let cool completely.
Remove frozen cheesecakes from muffin liners. Top with strawberry topping.
Eat frozen (so good!) or refrigerate and enjoy anytime you like!
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/03/12/gluten-free-dairy-free-cheesecake-with-almond-joy-crust-whole30-keto/