Preheat the oven to 325F and grease 15 regular muffins cups or 30 mini muffin cups very well or line with silicone or parchment liners. (If your pan only holds 12 regular muffins or 24 mini muffins, you may need to work in batches).
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk in the melted butter, egg, and vanilla extract until the dough comes together.
Roll into 1 ½ inch balls for standard muffin cups or ¾ inch balls for mini muffin tins. Place in the muffins cups and press into the bottom and about halfway to ¾ of the way up the sides.
Bake 12 to 15 minutes, until slightly puffed and the edges are just firm to the touch. Remove and let cool a few minutes, then gently reform the well in the center with the end of a wooden spoon or another blunt rounded kitchen utensil.
Let cool completely in the pan, then gently loosen with a sharp knife and remove from the pan.
Puree the thawed rasperries in a blender, then drain through a sieve to remove the seeds. Press firmly on the solids to get out as much of the juice as possible.
In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Add the rasperry puree, raspberry extract, and vanilla extract and beat until well combined.
Pipe or spoon the cream cheese filling into the cookie cups. Refrigerate 1 hour to set the cheesecake.
Chocolate hearts, only 1 ounce chocolate, chopped, melted
To make chocolate hearts, chop the sugar free chocolate and melt in a microwave safe bowl in 30 second increments until smooth.
Place in a small ziploc bag with the very corner snipped off and pipe heart shapes onto waxed paper. Freeze until solid, then peel off and place into the top of the cheesecake cups.
And/or sprinkle with sugar-free sprinkles.
Serving: 1regular cup or 2 mini cups | Calories: 217kcal | Carbohydrates: 6.2g | Protein: 5.1g | Fat: 18.7g | Fiber: 2.5g