Preheat oven to 300F. Grease a muffin tin. In a medium bowl, beat the cream cheese, vanilla extract, sweetener, and egg yolks until smooth.

In a separate bowl, whip the egg whites and cream of tartar with an electric mixer until stiff peaks form.

Next, gently fold the whipped egg whites into the yolk mixture, taking care not to deflate them.

Scoop the mixture into the muffin tin. Bake for 30–35 minutes or until golden brown.

Once done, remove the cakes and place on a cooling rack.

While the cakes are cooling, combine the frosting ingredients together in a medium bowl.

Beat with an electric mixer until smooth.

Transfer the frosting to a pastry bag with a wide tip.

Set aside three mini cake layers for each finished cake, piping frosting in between each layer. Serve and enjoy!