Strawberry Mini Cheesecakes
Celebrate “Cheesecake Day” with this Grain-Free Strawberry Mini Cheesecake Recipe
Happy National Cheesecake Day!
Cheesecake is one of our all-time favorite desserts, and it can be surprisingly easy to make.
If you’ve been following us awhile, you probably watched Kurt and Abel enjoy our Ultimate Cheesecake drizzled in chocolate for the Wild dessert party on ABC TV .
It was a huge hit for obvious reasons... Cheesecake is rich, creamy and incredibly satisfying.
Don't waste your "free meal" on fast food or one of those store-bought cheesecakes packed with high fructose corn syrup, wheat flour, artificial flavors, emulsifiers, cheap oils, GMOs and other fat-storing nonsense.
Instead, enjoy a slice of this homemade cheesecake, made with real food and free of added chemicals. Top it off with fresh strawberries or blueberries for added antioxidants, fiber and nutrients.
If you want to be the life of the party, take your cheesecake masterpiece to a gathering, and share a slice with friends.
As Abel says, “Cheesecake is good for the soul.” We hope you enjoy!
Strawberry Mini Cheesecakes
Serves: 8 - 16 | Prep Time: 20 minutes | Cook Time: 30 minutes
Ingredients
Crust
2 cups almond flour
2 Tablespoons salted butter, softened or melted (or coconut oil + a dash of salt)
2 Tablespoons honey
Filling
2 pounds cream cheese (four 8-ounce packages)
1 cup honey
2 Tablespoons heavy whipping cream
2 teaspoons lemon juice
1 teaspoon vanilla extract
3 eggs
Topping (optional)
Strawberries, blueberries, raspberries, blackberries, cherries or melted chocolate
Directions
Crust
Wrap foil tightly around the bottom and up the sides of eight 4-inch ramekins. Place a piece of parchment paper in each ramekin and press to tightly fit the bottom and up the sides, overlapping the foil.
In a bowl, mix together curst ingredients (2 cups almond flour, 2 Tbsp butter, and 2 Tbsp honey) until a loose dough ball forms.
Portion the crust mixture into eight equal size balls, and press each dough ball into a flattened circle at the bottom of each ramekin. Set aside.
Filling
Preheat oven to 350˚F.
Add 2 pounds cream cheese (four 8oz packages) and 1 cup honey to your blender and beat until well combined.
Add 2 Tbsp heavy whipping cream, 2 tsp lemon juice and 1 tsp vanilla, and continue blending until creamy and consistent.
Add eggs and blend on low speed until well combined, about 2 minutes.
Distribute the filling evenly into each prepared ramekin.
Set the ramekins into the bottom of a casserole dish (or shallow pan) and carefully fill the casserole dish with water so it goes about halfway up the outside of the ramekins. Delicately place the casserole dish in the oven, being careful not to get water into the ramekins.
Bake for 30 minutes, or until the filling is soft-set. Crack the oven door, turn off heat, and allow the cheesecakes to slowly cool in the oven for 30 minutes. Cover and chill until ready to serve. Refrigerate up to 3 days.
Remove each individual cheesecake from its pan and set on a dessert plate. Top with fresh berries, cherry sauce, or drizzle with melted chocolate.
Want to make it low-carb? We’ve also made the filling with 1/2 cup honey (instead of 1 cup), and it tastes great, too!
