Description
These easy-to-make gluten-free cheesecakes are rich, creamy, and topped with vibrant berries or drizzled with chocolate, making them perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons honey or maple syrup
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 325°F (165°C). Grease a muffin tin or line it with mini cupcake liners.
- Mix the almond flour, melted coconut oil, and honey to form a crust. Press this mixture into the bottom of the muffin tin.
- Beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing well.
- Beat in the eggs one at a time until everything is combined.
- Pour the cheesecake mixture over the crusts in the muffin tin, filling them evenly.
- Bake for 20 minutes or until the edges are set but the centers are still slightly jiggly.
- Allow the cheesecakes to cool in the tin before transferring them to the refrigerator. Chill for at least 2 hours before serving.
Notes
These cheesecakes can be made a day ahead. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 260
- Sugar: 10g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg