Preheat the oven to 300° F (150° C).
Add all the ingredients (except toppings) to a bowl and mix with a hand mixer until smooth and fluffy.
Pour the mixture into glass jars or other small, heat resistant portion molds.
Bake in the oven for 25 minutes Shake gently to see if they have stabilized.
Let them cool Put them in the refrigerator for a few hours until they are completely cold.
Mix the creme fraiche with vanilla and sweetener Add a spoonful of the mixture on top of each mini cheesecake Garnish with raspberries, poppy seeds and a sprig of fresh mint.