Step 1

Line a 9-inch square baking dish with parchment paper. Set aside.

Step 2

In a mixing bowl, combine almond flour with monk fruit and melted butter using a fork.

Step 3

Pour crumbs into bottom of baking dish. Press with hands until firmly covering the bottom, evenly. Refrigerate crust while you make the filling.

Step 4

In a mixing bowl, beat cream cheese with powdered monk fruit, scraping down the sides of the bowl as needed.

Step 5

Add in freeze dried strawberries, vanilla, and heavy cream.

Step 6

Beat until well combined, scraping the bowl as necessary. Do not worry about overbeating since this will not be baked.

Step 7

Spoon filling over refrigerated crust. Refrigerate for 4 hours, or longer.

Step 8

Remove cheesecake from pan by lifting with the parchment paper.

Step 9

Cut into slices. Add a dollop of homemade sugar free whipped cream and fresh strawberry to each cheesecake bar.