Mini Berry Almond Cheesecakes Recipe

Introduction

These Mini Berry Almond Cheesecakes are a delightful treat combining creamy cheesecake with a nutty almond crust and a sweet-tart berry topping. Perfect for individual servings, they are both elegant and easy to enjoy.

Ingredients

• 15 oz (425g | 2 1/2 cups) mixed berries, pureed and strained
• 2-3 tbsp Monk Fruit In The Raw Bakers Bag (for berry topping)
• Fresh berries, for topping
• 1 cup (120g) almond flour
• 1 tbsp Monk Fruit In The Raw Bakers Bag (for crust)
• 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 (for filling)
• 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 Monk Fruit In The Raw in a medium saucepan. Cook over medium-low heat, stirring consistently as the mixture thickens and cooks down. Cook until reduced by half, about 3/4 cup remaining. To check, pour into a measuring cup; if less than 1 cup, continue cooking.
3. Step 3: Pour the thickened berry mixture into a bowl, refrigerate, and allow to cool completely.
4. Step 4: Preheat oven to 350°F (177°C). Line a cupcake pan with liners and spray with non-stick spray.
5. Step 5: In a medium bowl, combine almond flour and Monk Fruit In The Raw. Add melted butter and mix until well combined.
6. Step 6: Divide the crust mixture evenly among the 12 liners. Press down firmly using fingers or the bottom of a cup.
7. Step 7: Bake crusts for 5 minutes. Remove from oven and set aside to cool.
8. Step 8: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese and Monk Fruit In The Raw on low speed until smooth, scraping down the sides as needed.
9. Step 9: Add sour cream and almond extract. Beat on low speed until combined.
10. Step 10: Add eggs one at a time, beating slowly and scraping sides of bowl after each addition.
11. Step 11: Divide the cheesecake batter evenly among the crust-lined cups, filling each mostly full.
12. Step 12: Bake cheesecakes for 15 minutes. Then turn off oven and leave door closed for 8-10 minutes more.
13. Step 13: Crack oven door open and allow cheesecakes to cool for 15-20 minutes. Transfer to refrigerator to finish cooling. Expect slight puffing during baking and some settling or wrinkling as they cool—it’s normal.
14. Step 14: Once completely cool and firm, remove cheesecakes from the pan.
15. Step 15: Top each mini cheesecake with about one tablespoon of the berry mixture, then garnish with fresh berries.

Tips & Variations

• Use fresh, ripe berries for the topping to enhance flavor, or substitute with frozen berries if needed—just thaw and drain excess liquid.
• For a dairy-free version, try using cream cheese and sour cream alternatives made from cashews or coconut.
• To add texture, sprinkle sliced almonds on top along with the fresh berries.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. For best flavor and texture, add the berry topping just before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cheesecakes ahead of time?

Yes, you can make them a day in advance. Keep them covered and refrigerated, then add the berry topping fresh before serving.

Can I use regular sugar instead of Monk Fruit?

Yes, you can substitute with an equal amount of regular sugar, though sweetness and texture might vary slightly.

Mini Berry Almond Cheesecakes Recipe

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★★★★★

4.9 from 96 reviews

• Author: Elara
• Total Time: 1 hour 10 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Low Calorie

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Description

These Mini Berry Almond Cheesecakes are a delightful low-sugar treat featuring a smooth cream cheese filling infused with almond extract atop a buttery almond flour crust, finished with a luscious homemade mixed berry topping. Perfectly portioned as individual cheesecakes, they’re ideal for satisfying your sweet tooth while keeping things light and flavorful.

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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

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

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Instructions

1. Prepare the berry topping: Add the mixed berries to a food processor and puree until smooth. Then strain the puree through a fine sieve to remove seeds and pulp, yielding about 1 1/2 cups of smooth berry puree.
2. Cook down the berry puree: Transfer the berry puree to a medium saucepan and combine with 2-3 tablespoons Monk Fruit sweetener. Cook over medium-low heat, stirring continuously until the mixture thickens and reduces by half to about 3/4 to 1 cup. To check doneness, pour into a measuring cup; if the volume is down to 1 cup, it’s ready. If not, continue cooking while stirring.
3. Cool the berry topping: Remove from heat and transfer to a bowl. Refrigerate until completely chilled to let the flavor develop and thicken properly.
4. Preheat oven and prepare crust pans: Heat the oven to 350°F (175°C). Line a 12-cup cupcake pan with liners and spray them with non-stick spray for easy removal.
5. Make the crust: In a medium bowl, combine the almond flour and 1 tablespoon Monk Fruit sweetener, then stir in the melted salted butter and vanilla extract until mixture is evenly combined.
6. Form the crust bases: Divide the crust mixture evenly among the cupcake liners, pressing firmly and evenly into the bottom using your fingers or the bottom of a cup.
7. Bake the crust: Bake the crusts for 5 minutes, then remove from oven and allow them to cool while preparing the filling.
8. Lower oven temperature: Reduce the oven temperature to 300°F (148°C) to prepare for baking the cheesecakes.
9. Mix the filling base: In a large mixing bowl, beat the cream cheese together with 1/4 cup Monk Fruit sweetener on low speed until smooth and well combined. Scrape the sides of the bowl to incorporate all ingredients evenly.
10. Add sour cream and flavoring: Beat in the sour cream and almond extract on low speed until fully integrated into the cream cheese mixture.
11. Incorporate eggs: Add eggs one at a time, beating slowly after each addition and scraping the bowl sides to make sure the batter is smooth and homogeneous.
12. Fill cupcake liners: Pour the cheesecake batter evenly over the pre-baked crusts, filling the cupcake liners mostly full for proper rise during baking.
13. Bake the cheesecakes: Bake for 15 minutes at 300°F, then turn off the oven and keep the door closed, allowing the cheesecakes to continue cooking gently for 8-10 minutes.
14. Cool gradually: Slightly crack the oven door open and let the cheesecakes cool inside for 15-20 minutes. They will puff up during baking and then gently fall and wrinkle as they cool—this is normal.
15. Chill cheesecakes: Transfer the cheesecakes to the refrigerator to firm up completely before serving.
16. Remove from pan: Once cool and set, carefully remove each mini cheesecake from the cupcake liners.
17. Top and serve: Spoon about one tablespoon of the chilled berry topping onto each cheesecake and garnish with fresh berries for a beautiful presentation.
18. Storage: Store the mini cheesecakes covered in the refrigerator. They maintain best when well covered to preserve freshness and prevent drying out.

Notes

• Using Monk Fruit sweetener keeps these cheesecakes lower in sugar without sacrificing sweetness.
• Make sure the cream cheese is at room temperature to avoid lumps in the filling.
• Press the crust mixture firmly and evenly to create a sturdy base that holds together after baking.
• Don’t overbake the cheesecakes; the soft center ensures a creamy texture once chilled.
• The berry topping can be made ahead and stored refrigerated for up to 3 days.
• Best served chilled. Remove from fridge about 10 minutes before serving for optimal flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecakes, berry almond cheesecake, low sugar dessert, individual cheesecakes, baked cheesecake, almond flour crust