Method:

• In a mixing bowl, combine the melted unsalted butter, golden monk fruit sweetener, lemon zest, almond flour, and cinnamon. Mix until well combined and crumbly. Press the mixture firmly into the bottom of a greased 9-inch square baking dish. Set aside.
• In another bowl, beat the cream cheese with a whisk or electric mixer until smooth. Gradually add the powdered monk fruit sweetener, mixing until well combined. Add the egg, vanilla extract, lemon juice, and continue mixing until the mixture is creamy and smooth.
• Pour the cheesecake filling over the crust, spreading it evenly with a spatula. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the filling is set and slightly golden around the edges.
• While the cheesecake is baking, combine the raspberries, monk fruit sweetener, and water in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
• Once the cheesecake bites are done baking, remove them from the oven and allow them to cool completely in the baking dish. Once cooled, pour the raspberry topping over the cheesecake layer and refrigerate for at least 2 hours before slicing into bite-sized squares.