Mix the 60ml of boiling water with the 7g of gelatin powder in a small bowl for the raspberry jelly.
Place the raspberries in a food processor and pulse for 10-20 seconds, just until broken up.
Place the raspberries in a small non-stick pot along with the lemon juice, and stevia powder. Start simmering on low heat while mixing the berries and breaking them apart. Pour in the gelatin and cook for 2-3 minutes, just until the sauce starts to thicken. Turn off the heat and put it aside to cool.
In a bowl, mix the chocolate crust ingredients together until crumbly. Spoon the crust ingredients in 9 different cupcake liners and flatten the bottom with a spoon to make a crust.
In a different large bowl, mix the heavy whipping cream with a hand mixer until stiff peaks form.
Mix together the 60ml of boiling water with the 7g gelatin in a small bowl for the cheesecake.
In another bowl, add the cream cheese, stevia powder and vanilla. Mix for 30 seconds just until incorporated. Pour in the gelatin mix and continue mixing for 20-30 seconds. Add the heavy whipping cream and continue mixing until all of the batter has been incorporated together and evenly mixed.
Spoon half of the cheesecake batter into each cupcake liners, and cover with half of the raspberry jelly. Spoon the other half of the batter over the raspberry jelly and with a spoon/fork/chopstick, mix the cheesecake and jelly mixture inside the cupcake liners. Flatten the cheesecake as best as you can with the back of the spoon and spoon the remaining half of the raspberry jelly over each mini cheesecake.
Place in the fridge and refrigerate for 1 hour minimum. The longer it is in the fridge, the harder and dense the cheesecake will be! YUM
Feel free to top the cheesecakes with whatever ingredients you want. I topped them with some raspberries, chia seeds and rose petals.