Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
To make the crust, add the pecans to a food processor and pulse until they form a coarse crumb.
Transfer to a bowl and stir in the melted butter, sea salt, and powdered stevia until well combined.
Divide the pecan mixture evenly among the 12 muffin cups, pressing it down firmly to form a crust.
Bake for 5 minutes, then set aside.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Beat in the powdered sweetener and 1 tsp (5 ml) of vanilla extract until fully combined.
Add the eggs one at a time, beating on low speed just until incorporated. Be careful not to overmix the batter.
Spoon the cheesecake filling evenly over the pre-baked crusts in the muffin tin.
Bake for 20-25 minutes, or until the edges are set and the centers are almost set with a slight wobble.
Turn off the oven and let the cheesecakes cool slowly in the oven with the door ajar for 1 hour to prevent cracking.
Remove and cool to room temperature.
Chill the cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, to allow them to set completely.
Just before serving, whip the chilled heavy cream, liquid stevia, and remaining 1/2 tsp (10 ml) of vanilla extract until stiff peaks form.
Top each mini cheesecake with a dollop of whipped cream and fresh berries.
