Description
These easy mini cheesecakes feature a rich, creamy filling atop a simple, lightly sweet almond crust. They are perfect for portion control and entertaining.
Ingredients
- Crust: 1 1/4 cups almond flour
- Crust: 1/4 cup granulated sugar
- Crust: Pinch of salt
- Crust: 1 tablespoon lemon zest
- Crust: 3 tablespoons unsalted butter melted and cooled
- Filling: 16 ounces cream cheese softened
- Filling: 1/2 cup granulated sugar
- Filling: 1 teaspoon vanilla extract
- Filling: Pinch of salt
- Filling: 2 large eggs room temperature
- Topping: Fresh berries
Instructions
- Preheat your oven to 350°F. Line a 12 cup muffin pan with paper liners.
- In a bowl, mix the almond flour, sugar, salt, and lemon zest. Stir in the melted butter until fully combined.
- Divide the crust mixture evenly among the liners and press firmly into the bottoms.
- Bake the crusts for 10 minutes until lightly golden. Remove and cool for 10 minutes.
- Beat the cream cheese and sugar until smooth and creamy. Add vanilla and salt and mix just until combined.
- Beat in the eggs one at a time on low speed until just incorporated.
- Fill each crust about two thirds full with cheesecake batter.
- Bake for 10 to 12 minutes until the centers are just set and do not jiggle when the pan is gently tapped.
- Turn off the oven, open the door slightly, and let the cheesecakes cool in the oven for 1 hour.
- Chill in the refrigerator for at least 2 hours before serving. Top with berries if desired.
Notes
- Store covered in the refrigerator for up to 4 days.
- You can freeze these for longer storage.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American