Can I make these mini cheesecakes without almond flour?

Absolutely! You can substitute graham cracker crumbs, crushed cookies, or even crushed nuts mixed with a bit of flour. Just maintain the same ratio with the oil to ensure your crust holds together.

Why did my mini cheesecakes crack on top?

Cracks usually happen from overmixing (which incorporates too much air) or rapid temperature changes. Beat ingredients just until combined and allow cheesecakes to cool gradually. A little sour cream topping can cover any cracks beautifully!

Can I make these without dairy?

Yes, you can use dairy-free cream cheese and coconut yogurt instead of Greek yogurt. The texture might be slightly different but still delicious. Just be sure your dairy-free products aren't too watery.

How do I know when the mini cheesecakes are done baking?

They're ready when the edges are set but the centers still have a slight wobble when you gently shake the pan. They'll continue to set as they cool. If they're completely firm in the oven, they're likely overbaked.

Mini Cheesecakes Recipe

Description

Mini cheesecakes made with a nutty almond flour crust and a creamy Greek yogurt-based cheesecake layer, topped optionally with melted chocolate and fresh raspberries. Perfect for a delightful dessert or snack.

Ingredients

Units Scale

Bottom Crust:

- 3/4 cup almond flour
- 1 tbs coconut sugar
- 1/4 tsp cinnamon
- 5 1/2 tsp olive oil (or any neutral oil)

Cheesecake Layer:

- 4 oz cream cheese, room temperature
- 1 egg
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup (or honey)
- 1/2 tsp vanilla extract

Optional Topping:

1 tbs chocolate chips, melted
A few raspberries

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Instructions

Prepare the Bottom Crust: Preheat your oven to 350℉. Line a 12-slot muffin tray with 8 muffin liners and set aside. In a medium bowl, mix together all the Bottom Crust ingredients until fully incorporated. Transfer about 1 tbs of the mixture to each of the 8 muffin cups and press down with the back of a spoon or rubber spatula to pack it in securely. Bake for 10-12 minutes or until golden brown. Once done, transfer the tray to a wire rack and keep the oven on.
Prepare the Cheesecake Layer: In a medium bowl, use an electric hand mixer on low speed to beat the cream cheese for about 2 minutes until creamy. Add the egg, Greek yogurt, maple syrup (or honey), and vanilla extract, and mix until smooth and evenly incorporated, about 1 minute. Divide the mixture evenly between the muffin liners on top of the baked crust. Bake for 20 minutes or until the edges are set. Remove the pan from the oven and leave the cheesecakes to sit in the tray for 30 minutes.
Cool and Refrigerate: After cooling, carefully remove the mini cheesecakes from the tray and refrigerate them for at least 2 hours before serving to allow them to set completely.
Add Optional Toppings (if desired): Before serving, drizzle melted chocolate on top and garnish with a few raspberries for an elegant touch.

Notes

Ensure the cream cheese is at room temperature for easier mixing and smoother results.
If using honey instead of maple syrup, the flavor may vary slightly.
These mini cheesecakes can be kept in the fridge for up to 3-4 days in an airtight container.
Feel free to experiment with other toppings like fresh fruit, crushed nuts, or caramel drizzle.

Nutrition

Serving Size: 1 mini cheesecake