Wrap foil tightly around the bottom and up the sides of 4 4-inch (or one 9-10”) springform pans. Cut circles of parchment paper and ft them neatly into the bottom of pans.
In a small bowl, mix together the almond meal, butter, and honey until a loose dough ball forms.
Press equal portions of crust mixture into the bottom of the prepared pans. Set aside.
Filling
Preheat oven to 350˚F. Start a pot of water boiling.
Using your kitchen mixer, beat together the cream cheese and honey until light and fluffy. About 2 minutes.
Add the lemon juice, heavy whipping cream, and vanilla. Beat until creamed and consistent.
Beat the eggs in one at a time. Continue beating until light and fluffy. About two minutes.
Distribute the flling evenly into each prepared pan.
Set the pans into the bottom of a casserole dish.
Fill the dish half-way up the pans with boiling water. Carefully place the casserole dish into the oven, being careful not to get water into the pans.
Bake for 1 hour, or until the flling is sof-set. Crack the oven door, turn off heat, and allow the cheesecake to slowly cool in the oven for at least 1 hour. Cover and chill until ready to serve. Refrigerate up to three days.
Remove each individual cheesecake from its pan and set it on a dessert plate. Top with fresh berries, cherry sauce, or drizzle with melted chocolate.
Recipe by Fat-Burning Man at https://fatburningman.com/celebrate-cheesecake-day-with-this-low-carb-strawberry-mini-cheesecake-recipe/