Flourless Mini Almond Flour Cheesecake
These mini cheesecakes are creamy, lightly sweet, and satisfying, perfect for any occasion without the guilt of a sugar crash.
Servings: 10 servings
Calories: 180kcal
Ingredients
Cheesecake Base
- 12 oz Cream cheese, full fat, softened Softened to room temperature
- 1/2 cup Greek yogurt or sour cream For classic cheesecake tang
- 2 large Eggs Helps the cheesecake set
- 1 cup Almond flour Base that makes them flourless
- 3 tbsp Butter, melted Brings everything together
- 1 tsp Vanilla extract Essential for flavor
- 1/2 cup Naturally sweetened option (maple syrup or honey) Adjust based on preference
- 1 pinch Salt Tiny amount for flavor enhancement
Optional Toppings
- Berries, cherry topping, or melted dark chocolate For serving
Instructions
Preparation
- Preheat your oven to 325 F and line a muffin pan with liners.
- In a bowl, beat the softened cream cheese until smooth.
- Add the Greek yogurt or sour cream and mix until creamy.
- Add your sweetener and vanilla, then mix in the eggs one at a time.
- Stir together almond flour and salt, then mix into the cheesecake batter.
- Drizzle in melted butter and mix briefly until combined.
- Scoop the batter into the lined muffin pan, filling each cup about three quarters full.
Baking
- Bake for about 16 to 20 minutes, until the edges are set with a slight jiggle in the center.
- Cool at room temp for about 20 to 30 minutes, then refrigerate for at least 3 hours, preferably overnight.
Notes
The flavor improves after a day in the fridge. Store in a covered container up to 5 days, or freeze for 2 months. Serve with Greek yogurt and berries for a delightful dessert.