Line a 12-count muffin tin with muffin liners and set aside.
Combine all your crust ingredients together and mix until combined. Evenly distribute the crust amongst the 12 muffin tins. Refrigerate while the filling is made.
Beat the heavy cream until stiff peaks form. In a separate bowl, beat together cream cheese and sugar until smooth. Add the rest of the ingredients and beat until smooth and no lumps remain. Slowly beat in the cream until combined and smooth.
Transfer the filling into a piping bag with a large star or round tip. Pipe out around 2 tablespoons worth of filling over the top of each crust, and smooth it out until flat.
Cover the pan and refrigerate overnight. Top with whipped cream or low carb berries.
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