Mini Berry Cheesecake
Did you know that cheesecake was served to athletes at the first Olympic Games in ancient Greece? Now that’s worth all the training. Right? Yet, New York style cheesecake wasn’t created in the early 1900s after New Yorker William Lawrence developed cream cheese.
Fast forward to the present and cheesecake still stands the test of time. It’s one of those classic desserts that draws “oohs” and “aahs” from everyone at the dinner table. It’s the dessert you eat a little less dinner for. Mini cheesecakes are the perfect portion size to enjoy a treat without overeating (even if you wanted too).
Don’t want to spend your whole day in the kitchen? You don’t have to. It’s only 20 minutes of baking time before you toss it in the fridge and forget it. Plus it’s a great recipe to make if you’re not a baker since it’s hard to mess up. And who doesn’t love that?!
Mini Berry Cheesecake
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 15 to 20 minutes
Cook Time: 20 minutes
Chill Time: 120 minutes (2 hours)
Total Time: 155 to 160 minutes
Number of Serving: 12
2/3 cup (160 mL) almond flour
2/3 cup (160 mL) gluten-free graham cracker crumbs
2 tbsp (30 mL) coconut sugar
¼ tsp (1 mL) salt
3 tbsp (45 mL) coconut oil, melted
Cream Cheese Layer
1 pound (450 grams) cream cheese
½ cup (125 mL) coconut sugar
1 tsp (5 mL) vanilla extract
¼ tsp salt (1 mL)
2 large eggs
Raspberries or blueberries (optional)
Shredded coconut (optional)
Preheat the oven to 350 degrees F (175 degrees C).
Line muffin tray with 12 muffin liners.
Combine almond flour, graham cracker crumbs, coconut sugar and salt. Stir melted coconut oil into dry ingredients until mixture holds together.
Divide the almond crust mixture evenly among the muffin tins. Press down with your fingers or a flat surface (like a shot glass).
Bake for 10 minutes until browned. Remove from oven and let cool.
At medium speed, beat cream cheese and sugar until smooth. Add vanilla and salt and beat again until combined.
At low speed, slowly beat in eggs until just combined.
Fill each muffin tin until 2/3 full. Bake for 10 minutes until the centre of the cheesecakes don’t jiggle when pan is lightly shaken.
Let cheesecakes cool to room temperature. Remove muffin tray liners. Chill for at least 2 hours before serving.
Top with berries and shredded coconut.
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