Prep: 20 mins Serves: 12
These mini blueberry cheesecakes are great for a weekend dessert plus keep well stored in an airtight container in the fridge for up to a week (if they last that long!)
Ingredients
Base
1½ cups almond meal flour
¼ cup butter, melted
Filling
250g cream cheese, softened
1 large egg
1 tsp vanilla essence
3 tsp lemon juice
2 tsp lemon zest
½ cup Lakanto monkfruit icing sweetener
¼ cup blueberries (fresh or frozen)
Method
Preheat oven to 170°C and grease and line 12-hole muffin tray with paper cases.
- Mix almond meal and melted butter together with a fork then press spoonfuls of mixture evenly and firmly into lined muffin tray cases.
- Bake for 6 – 8 minutes until they are starting to brown. Remove from oven and allow to cool while making filling.
- Place cream cheese in a medium size bowl and beat with electric beater until smooth.
- Add all other filling ingredients except blueberries and beat until well combined.
- Spoon filling mixture evenly onto prepared muffin bases and press blueberries into the top of each mini cheesecake. Bake for 15-20 minutes or until cheesecakes are golden brown on top.
- Allow to cool in muffin pan for 15 minutes then transfer to fridge on a plate to cool.
- Remove from paper cases and serve with fresh berries and cream on top