¾ cup/ 150 gblueberries, fresh or frozen (or other berries)
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In a bowl combine all three ingredients for the crust and mix them very well.
Divide the crust between 4 glasses and press it gently to the bottoms, using a tea spoon.
In a large mixing bowl beat together cream, xylitol and cream cheese until smooth. Let the mixture stay at room temperature for 10 - 15 minutes, while melting the chocolate.
Melt the chocolate on a double boiler. Remove from heat and stir it continuously until it cools down.
Start adding small portions of the cream cheese mixture to the melted chocolate. Mix quickly with a rubber spatula so that the resulting filling is smooth and creamy.
Continue the process until both mixtures are combined and the filling is smooth and uniform.
Spoon or pipe the filling into the glasses.
Cover each glass with plastic wrap and leave them in the fridge for 6-8 hours.
Serve with berry topping or covered with fresh berries.
In a small saucepan over medium heat combine blueberries and xylitol. Let them simmer for 2-3 minutes, whisking from time to time.
Let cool for 5 minutes and spoon the topping on top of the cheesecakes.
Let the heavy cream sit on the top rack of the fridge for at least 6-8 hours before whipping it.
The chocolate and the cream cheese mixtures should not have a huge temperature difference when you start mixing them, otherwise the chocolate might harden quickly and the mixture won't become smooth. In case this happens, place the bowl with the filling on a double boiler and mix gently and continuously until the chocolate melts again and the filling becomes smooth.
You can use other keto-friendly sweetener instead of xylitol. For a standard, high-carb recipe, you can use icing sugar instead.
You can also make it in a 6-7 inch/ 16-18 cm spring form pan. In this case you may want to double the chocolate to make sure the consistency is dense enough to cut it with a knife.