Step 1

Preheat oven to 180°C. Lightly grease a 6-hole, 200ml muffin pan and line the base of each hole with baking paper. Process flour, sweetener and cinnamon in a food processor to combine. Add the butter and process until well combined. Add 1/3 cup (80ml) water. Process until the mixture holds together when pinched.

Step 2

Spoon flour mixture into the prepared pan. Use the back of the spoon to press into the bases. Bake for 15 mins or until golden around the edges. Set aside to cool completely.

Step 3

Use an electric mixer to beat the cream cheese, extra sweetener and vanilla in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Fold in raspberry. Spoon topping over the bases. Bake for 20-25 mins or until just set. Set aside in the pan to cool. Place in the fridge for 6 hours or overnight to chill.

Step 4

Run a small knife around the edge of each cheesecake to loosen. Transfer cheesecakes to serving plates. Top with whipped cream and extra raspberries.