Cranberry Cheesecake Pots with Gingersnap Crusts

Add the almond flour to a large nonstick pan and cook, stirring frequently until fragrant, several minutes. Add in the monk fruit, salt, butter, vanilla, and remaining spices and stir until the butter is melted and everything is mixed evenly. Divide this mixture evenly between the jars, packing it down well into the bottom of each. Set aside.

Preheat the oven to 325ºF. Bring a large pot of water to a boil while you prepare the filling.

Using an electric mixer, beat the monk fruit, cream cheese and goat cheese together until light and fluffy. Then add one egg at a time, mixing well between each addition until all 3 are incorporated then mix in the lemon juice. Divide the batter evenly between 8 jars or other oven-safe baking dishes.

Place the jars in a large rimmed pan with a cloth towel set in the bottom (it keeps the jars from moving) and set it into the oven. With the pan on the oven rack, add the boiling water so that it reaches 3/4 of the way up the filling in the jars – adding the hot water when the dish is in the oven means you don’t have to transfer it into the oven with boiling water. Bake at 325ºF for 20-25 minutes, or until the edges are set but the middles have a slight wobble to them. Turn the oven off and leave the door open the jars inside for another 20 minutes. Remove from oven and let cool to room temperature before transferring to the refrigerator. Refrigerate overnight.

Either warm up leftover cranberry sauce or make a fresh batch. Spoon over tops of the cheesecake and then cover and refrigerate the cheesecakes until serving.