Mini Holiday Keto Cheesecakes | Raspberry White Chocolate Swirl

• Preheat the oven to 325℉ [℃].
• Prepare cheesecake crust. Add the pecans to a food processor and grind into fine crumbs. Add the ground pecans to a large bowl with the powdered sweetener, melted butter, and salt. Combine well until the mixture is thick and coarse like wet sand. It should hold together when lightly squeezed but should not ooze butter.
  2 cups pecans, 2 tablespoons powdered sweetener, ¼ cup butter, ¼ teaspoon salt
  
• Beat cream cheese until smooth. In the bowl of a stand mixer or using an electric hand mixer beat the softened cream cheese and powdered sweetener on high for 2-3 minutes until light and fluffy. Add the sour cream, vanilla extract, lemon juice, and beat until combined.
  16 oz cream cheese, ⅓ cup sour cream, ½ cup powdered sweetener, 1½ teaspoons vanilla extract, 2 tablespoons lemon juice
• Beat in eggs. With the mixer running at medium speed, add the room temperature egg one at a time, make sure each egg is fully incorporated before adding the next. Stir in the chopped white chocolate until just combined.
  2 large eggs, ½ cup Lily's white chocolate
  
• Prebake the crusts. Line the muffin tins with baking cups and add 2-3 tablespoons of crust mixture to each one. Use a small measuring cup or shot glass the lightly press the crust mixture evenly into the bottom of each baking cup. Bake at 325℉ [165℃] for 12-15 minutes. Remove the pan from the oven and set on a baking rack until the crusts are cool.
  
• While the cheesecake crusts are baking prepare the cran-raspberry topping. (Directions Below)
• Fill the cheesecakes. Once the crusts have cooled, fill each of the baking cups with approximately ¼ cup of filling, they should be about ¼ inch [6mm] from the top. Drizzle some of the liquid from the cran-raspberry topping over the surface of each cheesecake and use a knife or a toothpick to swirl the topping into the top layer of the cheesecake filling.
  
• Bake cheesecakes. If using the optional water bath pour 2 inches [5 cm] of hot water into a large roasting pan. Place the muffin tin in the roasting pan with the hot water. The water should not reach the top of the muffin tin. Bake in the center of a 325℉ [165℃] oven for 20 minutes or until the edges are firm and the center still has a slight jiggle to it.
  
• Cool cheesecakes slowly. Turn off the oven and leave the door of the oven cracked with a wooden spoon to let heat escape. Let the cheesecakes cool in the oven for 10-15 minutes before removing. Allow the cheesecakes to cool completely before attempting to remove them from the baking cups.

Prepare the topping

• Add the chopped raspberries, cranberries, water, lemon juice, and sweetener to a small saucepan over medium-high heat. Cook for 5-8 minutes stirring to avoid burning. Use a wooden spoon to help break down the berries into a jam like consistency.
  ¾ cup fresh raspberries, ¼ cup chopped cranberries, 2 tablespoons water, 1 tablespoon lemon juice, ⅓ cup powdered sweetener
  
• Lower the heat to medium-low and add the xanthan gum. Stir until thickened and remove from the heat. Swirl into unbaked cheesecakes or spoon over cooked cheesecakes before serving.
  ½ teaspoon xanthan gum