Directions
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Preheat the oven to 350°F (175°C). An essential first step for ensuring your mini cheesecakes bake evenly and achieve that tasty golden finish.
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In a mixing bowl, combine the almond flour (or graham cracker crumbs) and melted coconut oil to form a crust mixture. Give it a tremendous stir until the crumbs are fully moistened.
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Press the mixture into the bottom of a muffin tin lined with cupcake liners. This forms the base of your cheesecakes, providing a sturdy foundation that complements the creamy filling.
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In another bowl, mix the softened cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth. A tremendous whipped consistency is what you are aiming for; it should be free of lumps and gloriously creamy.
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Gently fold in the blueberries, being careful to keep them intact. This adds bursts of flavor to each cheesecake and enhances the visual appeal.
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Pour the cream cheese mixture over the crust in each muffin cup, filling them generously but not overflowing. Each cup should look inviting and ready for a symphony of flavors.
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Bake for about 15-20 minutes until set. They should be firm yet softly jiggly in the middle. You want them to be slightly undercooked for that perfect creamy texture.
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Allow to cool, then refrigerate for at least 2 hours before serving. This waiting period allows the flavors to meld beautifully, ensuring each bite is a treat.
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Enjoy your mini cheesecakes! Share them with friends or keep them all to yourself, as they are simply irresistible.
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