Mini Berry Almond Cheesecakes Recipe

Introduction

These Mini Berry Almond Cheesecakes are a delightful bite-sized treat bursting with fresh berry flavor and a subtle almond aroma. Perfect for parties or a sweet snack, their creamy texture and fruity topping make them irresistible.

Ingredients

• 15 oz (425g | 2 1/2 cups) mixed berries, pureed and strained
• 2-3 tbsp Monk Fruit In The Raw Bakers Bag
• Fresh berries, for topping
• 1 cup (120g) almond flour
• 1 tbsp Monk Fruit In The Raw Bakers Bag
• 1/4 cup (56g) salted butter, melted
• 1/2 tsp vanilla extract
• 16 ounces (452g) cream cheese, room temperature
• 1/4 cup Monk Fruit In The Raw Bakers Bag
• 1/2 cup (115g) sour cream
• 2 1/2 tsp almond extract
• 2 large eggs

Instructions

1. Step 1: To make the mixed berry topping, add the berries to a food processor and puree until smooth, then strain. You should end up with about 1 1/2 cups of puree.
2. Step 2: Combine the berry puree and 2-3 tablespoons of Monk Fruit In The Raw in a medium saucepan. Cook over medium-low heat, stirring consistently as the mixture thickens and reduces by half to about 3/4 cup. When done, transfer to a bowl and refrigerate to cool completely.
3. Step 3: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners and spray them with non-stick spray.
4. Step 4: In a medium bowl, combine almond flour and 1 tablespoon Monk Fruit In The Raw. Add melted butter and mix until well combined. Divide the mixture evenly among the cupcake liners and press down firmly.
5. Step 5: Bake crusts for 5 minutes, then set aside to cool.
6. Step 6: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese and 1/4 cup Monk Fruit In The Raw on low speed until smooth. Scrape down the sides of the bowl.
7. Step 7: Add sour cream and almond extract, beating on low speed until combined.
8. Step 8: Add eggs one at a time, beating slowly and scraping the bowl after each addition.
9. Step 9: Divide the cheesecake batter evenly into the prepared cupcake liners, filling them mostly full.
10. Step 10: Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for 8-10 minutes.
11. Step 11: Crack the oven door and allow the cheesecakes to cool inside for 15-20 minutes, then refrigerate until firm. The cheesecakes will puff during baking and deflate as they cool; a wrinkled top is normal.
12. Step 12: When cool and firm, remove cheesecakes from the pan. Top each with about one tablespoon of the berry mixture and fresh berries.

Tips & Variations

• Use fresh, ripe berries for the best natural sweetness and vibrant color in the topping.
• Substitute almond extract with vanilla extract if preferred, though almond enhances the crust and filling beautifully.
• For a nut-free crust, try crushed graham crackers or gluten-free cookies mixed with butter.

Storage

Store the mini cheesecakes covered in the refrigerator for 3-4 days. They can be enjoyed cold straight from the fridge. To refresh the texture, allow them to sit at room temperature for 10-15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh for the topping?

Yes, frozen berries can be used. Thaw them completely before pureeing and straining for the best consistency in the topping.

Can I make these mini cheesecakes ahead of time?

Absolutely. Prepare and assemble up to 2 days in advance, keeping them refrigerated. Add fresh berries just before serving for the best appearance and taste.

Mini Berry Almond Cheesecakes Recipe

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★★★★★

4.7 from 150 reviews

Mini Berry Almond Cheesecakes are delightful bite-sized treats featuring a buttery almond crust, a rich and creamy almond-flavored cheesecake filling, and a tangy, homemade mixed berry topping. Perfect for dessert or special occasions, these cheesecakes balance sweet and tart flavors with a smooth texture and fresh fruit garnish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Berry Topping

• 15 oz (425g | 2 1/2 cups) mixed berries, pureed and strained
• 2–3 tbsp Monk Fruit In The Raw Bakers Bag
• Fresh berries, for topping

Crust

• 1 cup (120g) almond flour
• 1 tbsp Monk Fruit In The Raw Bakers Bag
• 1/4 cup (56g) salted butter, melted
• 1/2 tsp vanilla extract

Cheesecake Filling

• 16 ounces (452g) cream cheese, room temperature
• 1/4 cup Monk Fruit In The Raw Bakers Bag
• 1/2 cup (115g) sour cream
• 2 1/2 tsp almond extract
• 2 large eggs

Instructions

1. Prepare Berry Puree: Add the mixed berries to a food processor and puree until smooth. Strain the puree to remove seeds and pulp, resulting in about 1 1/2 cups of smooth puree.
2. Cook Berry Mixture: Combine the berry puree and Monk Fruit in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and reduces by half, about 3/4 cup remaining. Test by measuring; if not reduced enough, continue cooking and stirring.
3. Cool Berry Topping: Remove the cooked berry mixture from heat and transfer to a bowl. Refrigerate until completely cooled.
4. Preheat Oven & Prepare Pan: Preheat oven to 350°F (177°C). Line a 12-cup cupcake pan with liners and lightly spray with non-stick spray for easy removal.
5. Make Crust Mixture: In a medium bowl, combine almond flour and Monk Fruit. Add melted butter and vanilla extract and stir until thoroughly combined.
6. Form Crusts: Divide the crust mixture evenly into the cupcake liners. Press down firmly using fingers or the bottom of a measuring cup to create an even crust base.
7. Bake Crusts: Bake crusts at 350°F for 5 minutes. Remove from oven and set aside to cool slightly.
8. Reduce Oven Temperature: Lower oven temperature to 300°F (148°C) for baking the cheesecake filling.
9. Mix Cheesecake Filling: In a large bowl, beat cream cheese and Monk Fruit on low speed until smooth. Scrape sides and add sour cream and almond extract; continue beating on low until combined.
10. Add Eggs: Add eggs one at a time while beating slowly, scraping the bowl after each addition to ensure even mixing.
11. Fill Cups: Spoon the cheesecake batter evenly into each crust-lined cupcake liner, filling most of the way to the top.
12. Bake Cheesecakes: Bake at 300°F for 15 minutes. Then, turn off the oven and keep door closed for 8-10 minutes to allow gentle cooking.
13. Cool Cheesecakes: Crack the oven door open and cool cheesecakes inside for 15-20 minutes. Then transfer to the refrigerator to chill completely. Cheesecakes will puff during baking and fall as they cool; wrinkles on top are normal.
14. Remove from Pan: Once cool and firm, carefully remove mini cheesecakes from the liners and pan.
15. Add Toppings: Spoon about one tablespoon of the chilled berry mixture onto each mini cheesecake, then garnish with fresh berries.
16. Store Properly: Store cheesecakes well-covered in the refrigerator for 3-4 days to maintain freshness.

Notes

• Make sure cream cheese is at room temperature for smooth mixing and a creamy texture.
• If the berry mixture is too runny after cooking, continue reducing until the desired thickness is achieved.
• Use silicone cupcake liners for easier removal if desired.
• Do not overbake cheesecakes; slight puffing and wrinkling is normal and indicates perfect texture.
• Monk Fruit In The Raw can be substituted with your preferred granulated sweetener if needed.
• Let cheesecakes chill fully before topping to prevent melting or sliding of berry topping.

Keywords: mini cheesecakes, berry cheesecake, almond crust, low sugar dessert, keto-friendly dessert, almond flour crust, healthy cheesecake, berry topping