Prep ingredients and get them ready. Preheat the oven to 350F.

Line a mini muffin pan with 12 parchment liners. You can alternatively make these in a regular muffin tray, just divide the mixture out equally (and bake for a few minutes less).

To create the cheesecake mixture, beat the cream cheese and powdered erythtirol together until smooth.

Add the egg, lemon juice, and vanilla extract.

Beat the mixture again until completely smooth and ingredients are incorporated well.

Spoon the cheesecake mixture into the liners of the mini muffin pan.

Chop half of the strawberries and add a small amount of chopped strawberry over the top of each cheesecake.

Bake for 12-15 minutes or until the cheesecake bites have puffed up but are still slightly jiggly. Let cool for 10 minutes, then place the cheesecake bites in the refrigerator and chill for 30-45 minutes. When the cheesecake bites are almost finished cooling, use a hand mixer to beat the heavy cream until soft peaks form. Pipe or spoon some whipped cream on each cheesecake bite.

Slice the remaining strawberries and lay slices of strawberry across the top of each cheesecake bite.

Return to the refrigerator to store/chill further, or serve immediately!