Preheat your oven to 350°F / 175°C.
Line a 24-cup standard muffin tin with paper or silicone liners.
In a food processor, pulse the whole almonds until they form a coarse, sandy texture.
Add the melted salted butter and 2 tablespoons (30 ml / 1 fl oz) of sweetener.
Pulse again until the mixture is well combined and resembles a wet, crumbly dough.
Divide the almond mixture evenly among the 24 prepared muffin cups. Use your fingers or the back of a spoon to press the mixture firmly into the bottom of each liner to form a crust.
Bake for 8-10 minutes, or until lightly golden.
Set aside to cool.
While the crusts cool, wipe out the food processor bowl.
Add the softened cream cheese and cottage cheese, and blend until completely smooth and free of lumps.
Add the 3/4 cup (960 ml) of sweetener, vanilla extract, and almond extract.
Blend until just combined.
Add the eggs one at a time, pulsing briefly after each addition until just incorporated. Be careful not to overmix.
Pour the filling evenly over the cooled crusts.
Bake for 30-35 minutes, or until the centers are almost set but still have a slight jiggle.
Turn off the oven and let the cheesecakes cool inside with the door ajar for 1 hour to prevent cracking.
Remove the cheesecakes from the oven and let them cool completely at room temperature.
Transfer to the refrigerator and chill for at least 2 hours, or preferably overnight.
Just before serving, top each mini cheesecake with a spoonful of the thawed mixed berries.
Once you add the eggs, mix only until they are just combined. Overmixing incorporates too much air, which can cause the cheesecakes to rise and then crack as they cool.
