November 21st, 2024
Recipes
Mini Cheesecakes with Almond Flour Crust
Valentina P
- Difficulty
•
- Time 20" plus chilling
Creamy mini cheesecakes baked in a muffin pan! Made with the best cinnamon and almond flour crust. Grain-free, no cashews, and can easily be made vegan. More mix-and-match flavor ideas in the notes below.
How To MakeDiet Type: Paleo
Shopping List
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For the Cheesecake
- 5 ounces cream cheese, softened (dairy or non-dairy)
- 2 ounces plain Greek yogurt or sour cream (dairy or non-dairy, Note 1)
- 1/4 cup cane sugar (or coconut sugar, Note 2)
- 1/2 tablespoon tapioca or arrowroot starch
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla extract For the Crust
- 66666667/100000000 cup blanched almond flour
- 2 tablespoons butter or coconut oil, melted
- 1 tablespoon(s) coconut sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt Flavors (Optional)
- 2 tablespoons smooth nut butter (such as chocolate-hazelnut or pistachio), for mix-in
- chocolate chips, for mix-in or topping
- mashed fresh berries, for topping
- whipped coconut cream, for topping
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a muffin tin with liners, or use a silicon tin.
- Step 2: Combine all of the crust ingredients in a bowl: the almond flour, butter, sugar, cinnamon, and salt. It will feel a bit sandy. Firmly press 1 heaping tablespoon (up to 1 1/2 tablespoons) of the crust into each liner or tin. Use the back of a spoon to pack in the crust. Pre-bake the crusts for 5 minutes. Set aside to cool.
- Step 3: Meanwhile, blend the cream cheese and sugar in a food processor for 30 seconds to 1 minute, or until fluffy. Add the yogurt or sour cream and blend very well, scraping down the sides of the bowl as needed. Add the remaining starch, lemon juice, and vanilla. If using the optional nut butter or chocolate chip mix-in, add it now and pulse until combined.
- Step 4: Spoon the cheese mix over the prepared crusts, 3/4 of the way to the top. Bake the cheesecakes at 350 degrees Fahrenheit for 18 to 20 minutes, or until the edges are set and the centers jiggle very slightly. The filling will continue to firm up all the way after it is chilled.
- Step 5: Cool the cheesecakes on a wire rack for 30 minutes, then refrigerate for several hours up to 1 day. Do not remove the cheesecakes from their tin while warm, otherwise the crust risks crumbling.
- Serve: Add any optional toppings and enjoy.
Recipe Notes
Note 1: For a non-dairy yogurt option, we recommend a thick coconut yogurt such as COYO. We have also had success with Kite Hill non-dairy sour cream. Note 2: Coconut sugar can be used, but keep in mind it will make the cheesecakes a bit darker in color (still tastes great)!
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Mini Cheesecakes with Almond Flour Crust
PT20M 5 ounces cream cheese, softened (dairy or non-dairy) 2 ounces plain Greek yogurt or sour cream (dairy or non-dairy, Note 1) 1/4 cup cane sugar (or coconut sugar, Note 2) 1/2 tablespoon tapioca or arrowroot starch 1/2 teaspoon lemon juice 1/4 teaspoon vanilla extract 66666667/100000000 cup blanched almond flour 2 tablespoons butter or coconut oil, melted 1 tablespoon(s) coconut sugar 1/4 teaspoon cinnamon 1/8 teaspoon salt 2 tablespoons smooth nut butter (such as chocolate-hazelnut or pistachio), for mix-in chocolate chips, for mix-in or topping mashed fresh berries, for topping whipped coconut cream, for topping Gluten Free Paleo Vegan 5 Servings
Ingredients:
