Mini Berry Cheesecakes
20 PREP
COOK
TOTAL PREP
12 SERVES TOTAL COOK
SERVES
These cheesecakes are great for functions plus keep really 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 2 tsp lemon juice 2 tsp lemon zest ½ cup natvia sweetener (or similar granulated sweetener)
Method
Preheat oven to 170°C f/forced and grease and line 12-hole muffin tray with paper cases. 1. Mix almond meal and melted butter together with a fork then press spoonfuls of mixture evenly and firmly into lined muffin tray cases. 2. Bake for 8-10 minutes until they are starting to brown. Remove from oven and allow to cool while making filling. 3. Place cream cheese in a large bowl and beat with hand beater until smooth. 4. Add all other filling ingredients and beat until well combined. 5. Carefully spoon filling mixture onto prepared muffin bases and bake for 15-20 minutes. Cheesecakes should be golden brown on top. 6. Allow to cool in muffin pan for 15 minutes then transfer to fridge to airtight container in fridge to cool. Biscuit base will be completely firm if left overnight in fridge. If needed sooner, place in freezer for an hour to set. 7. Remove from paper cases and serve with fresh berries on top and smooth. 5. Stir vanilla through chocolate mixture then sprinkle xanthan gum on top and whisk again to combine fully. 6. Pour the chocolate mixture over the crust and spread gently to cover edges. 7. Sprinkle the top of slice evenly with remaining crumble mixture. 8. Bake further 20-25 minutes until topping is golden brown. 9. Allow to cool before slicing as filling will become firm as it cools.
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