Start by preparing the dough. In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese, then heat in short intervals until fully melted and smooth. Stir well, then add almond flour, baking powder, and an egg. Mix everything together until it forms a soft dough. Once it comes together, knead it gently with your hands until smooth and slightly elastic.

Divide the dough into two equal portions. Take one portion and press it evenly into the bottom of a lined or greased baking dish. You can use your hands or roll it out between two sheets of parchment paper to make it easier. Make sure the base layer is even so it bakes uniformly.

In a separate bowl, prepare the cheesecake filling by mixing softened cream cheese, powdered sweetener, vanilla extract, and an egg. Whisk or beat until the mixture is completely smooth, creamy, and free of lumps. This step is important for achieving that silky cheesecake texture.

Pour the prepared cheesecake filling over the base layer in the baking dish. Use a spatula to spread it evenly, making sure it reaches all corners and forms a smooth, level layer.

Take the second portion of dough and carefully roll it out. Gently place it over the cheesecake filling as the top layer. If it’s a bit sticky, you can use parchment paper to help transfer it. Don’t worry if it’s not perfectly shaped—you can lightly press and adjust it to cover the filling.

Brush the top layer with melted butter, then sprinkle a light layer of powdered sweetener and optional cinnamon over it. This will create a slightly crisp, golden, and flavorful topping once baked.

Place the dish into a preheated oven at 180°C (350°F) and bake for about 25–30 minutes, or until the top is golden brown and set. Keep an eye on it during the last few minutes to prevent over-browning.

Remove from the oven and let it cool for at least 15–20 minutes before slicing. This helps the layers set properly and makes it easier to cut clean portions. Serve warm or slightly cooled for the best texture and flavor.