Flour-free Mini Cheesecakes
I’ve had some less than stellar gluten-free crusts in the past but this one is perfect! Pre-baking the crusts and letting them cool slightly prevents the crust, which is almond flour based, from getting soggy. If you don’t have almond flour, you could use another type of nut flour or meal. I’m thinking hazelnut meal would be tasty!
Yield: 12 mini cheesecakesPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/4 cups | blanched almond flour |
| 1/4 cup | granulated sugar |
| pinch of salt | |
| 1 tablespoon | lemon zest |
| 3 tablespoons | unsalted butter, melted and cooled slightly |
| 2 (8-ounce) packages | cream cheese |
| 1/2 cup | granulated sugar |
| 1 teaspoon | vanilla extract |
| pinch of salt | |
| 2 | large eggs, room temperature |
| berries and powdered sugar, optional |
Directions:
Preheat the oven to 350 degrees F. Line a muffin pan with 12 muffin liners.
Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.
Source: mybakingaddiction.com
