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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/mini-berry-almond-cheesecakes-recipe/