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Mini Berry Almond Cheesecakes Recipe

★★★★★

4.9 from 96 reviews
  • Author: Elara
  • Total Time: 1 hour 10 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Low Calorie

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.

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

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 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

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