Step 1

Pre-heat oven to 180°C (356°F). Prepare a 12-count muffin pan with 8 cupcake liners.

Step 2

In a medium bowl, make the cheesecake base by mixing together the flour, stevia, applesauce and baking soda until well combined.

Step 3

Spoon 1-2 tsp's of the base into each cupcake liner, flatten using a spoon to evenly distribute the dough and bake for 5 minutes. Set aside once baked.

Step 4

Decrease the oven temperature to 160°C (320°F).

Step 5

In the meantime, make the cheesecake filling by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, cream cheese and vanilla. Fold in the strawberries.

Step 6

Divide the cheesecake batter evenly between the 8 cupcake cases and bake for 20 minutes. Once the mini cheesecakes are ready, let them cool slightly in the muffin pan before transferring to an airtight container and allowing them to chill in the fridge for at least 1 hour.

Step 7

Make the strawberry sauce by blending up the strawberries and powdered sweetener until smooth and lump-free. Top each cheesecake with about 1 tbsp of the sauce and enjoy!