Lemon Berry Cheesecake Cups
These elegant and healthy cheesecake cups are perfect for spring. The creamy filling with a tangy lemon flavor pairs perfectly with the fresh berries on top. Additionally, they are gluten-free and made with clean ingredients like almond flour and coconut sugar.
ingredients
- 1 cup almond flour
- 2 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 8 oz cream cheese, softened
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup fresh berries (blueberries, raspberries, strawberries)
steps
- 1.
Preheat the oven to 350°F.
- 2.
In a bowl, mix almond flour, coconut sugar, and melted coconut oil together.
- 3.
Divide the mixture evenly among 6 muffin cups in a muffin tin and press it into the bottom of each. Bake for 10 minutes, then set aside to cool.
- 4.
While the crusts are cooling, beat the cream cheese with a hand mixer until smooth.
- 5.
Add honey, lemon juice, and lemon zest to the cream cheese and beat until fully combined.
- 6.
Pour the cheesecake mixture into the cooled crusts, filling each nearly to the top.
- 7.
Refrigerate for at least 2 hours, or until the cheesecakes are set.
- 8.
Top each cheesecake cup with fresh berries before serving.
