Step 1

Take cream cheese out of the fridge, unwrap, and place in a bowl on the counter for at least an hour to soften.

Step 2

Put the heavy cream into a different bowl and beat with hand beater (affiliate link) until it forms soft peaks.

Step 3

When the cream cheese has softened, use the same beater to combine it with the Monkfruit Sweetener (affiliate link) and vanilla.

Step 4

Beat whipped cream into the cream cheese mixture, using low speed of electric mixer.

Step 5

Transfer mixture to 6 individual small ramekins or glass dishes and chill at least one hour.

Step 6

When you’re ready to serve top each serving with No Sugar Added Cherry Pie Filling (affiliate link) or fresh berries.

Step 7

I only found 20 oz. cans of pie filling and used 1/3 cup per cheesecake, but a smaller can would have been plenty and using less of the topping would reduce the carb count.