Berrylicious Mini Cheesecakes
These individual cheesecakes are a guilt-free, fruity delight! The creamy cheesecake filling sits atop a crunchy almond crust, topped with a vibrant mixed berry compote. Bursting with antioxidants, these mini treats are the perfect balance of tangy and sweet.
ingredients
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons coconut oil, melted
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey
- 1 tablespoon lemon juice
steps
- 1.
Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
- 2.
In a bowl, combine almond flour, shredded coconut, and melted coconut oil. Press the mixture evenly onto the bottom of each muffin liner.
- 3.
In another bowl, beat cream cheese, Greek yogurt, honey, and vanilla extract until smooth. Add eggs and continue mixing until well combined.
- 4.
Pour the cheesecake mixture into the muffin liners, filling them about 3/4 of the way.
- 5.
Bake for 18-20 minutes or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and let cool.
- 6.
In a small saucepan, combine the mixed berries, honey, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly.
- 7.
Once cooled, top each cheesecake with a spoonful of the mixed berry compote.
