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How To make Mini Almond Cheesecakes
-Karen Thackeray 3/4 c Almonds; ground
1 tb Margarine; melted
1 Envelope unflavored gelatin
1/4 c Cold water
12 oz Light cream cheese
3/4 c Skim milk
1/2 c Sugar; OR 12 pkgs sugar sub.
1/4 ts Almond extract
3 c Fresh peach slices;peeled
Stir together almonds and margarine in small bowl. Press mixture evenly onto bottoms of 12 paper-lined baking cups (muffin tins). Soften gelatin in water in small saucepan; stir over low heat until dissolved. Beat cream cheese milk, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended. Stir in gelatin. Pour into baking cups; freeze until firm. Place peaches in food processor or blender container; process until smooth. Spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving. Peel off paper. Invert cheesecakes onto plates. Garnish with additional peach slices, raspberries and fresh mint leaves, if desired. Note: For a sweeter peach puree, add sugar to taste. Calories: 175 Source: No Guilt Desserts
How To make Mini Almond Cheesecakes's Videos
Easy Almond Joy Cheesecake Recipe - Twisted Mikes
#easyrecipe #yummy #cheesecake #delicious #almondjoy
This easy cheesecake recipe is delicious. We take a traditional cheesecake and make it into a delicious almond joy cheesecake. This cheesecake recipe is easy, it's easy, it's delicious. Give this cheesecake recipe a try.
Preheat oven to 400
cut parchment paper and line a 9 spring form pan.
In mixer combine the following.
40 oz cream cheese
1 cup sugar
1 cup coconut cream.
mix until smooth
add the following.
1 tsp vanilla
3 eggs
1 cup coconut cram
1/2 tsp baking powder
1/3 cup cake flower
mix until just mixed. pour into prepared cheesecake pan with parchment paper. Bake at 400 for 45 minutes.
cool to room temp, then place in refrigerator and cool overnight.
On top add coconut, toasted pecans, and melted milk chocolate.
serve. Delicious.
We have been asked about what spices we used often on the truck and what equipment we use. We have put those links below.
Applewood smoked sea salt:
white pepper:
honey powder:
Ninja Blender:
kitchenaid mixer:
Keto Mini Cheesecake Bites
Keto Mini Cheesecake Bites
Find over 80 more keto recipes in my e-cookbook!
Keto mini cheesecake bites are easy to make and perfect to have on hand for whenever you want a sweet treat. They are just like my super popular mile high keto cheesecake, only bite sized!
Printable Recipe Link:
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 12
INGREDIENTS
1 1/4 Cup Almond flour (My favorite brand on Amazon (affiliate link)
3 Tablespoons Granular Sweetener (My favorite brand on Amazon (affiliate link)
5 Tablespoons Butter, melted
8 ounces Cream Cheese, room temperature
1 Large Egg, room temperature
1/4 Cup Powdered Sweetener (My favorite brand on Amazon (affiliate link)
1/4 Cup Sour Cream, room temperature
1 teaspoon Vanilla extract
INSTRUCTIONS
Preheat the oven to 350F and line a 12 cup muffin tin with liners
Crust:
Mix together the almond flour, granular sweetener, and butter. Spoon the mixture evenly in the muffin cups and press in with your fingers.
Filling:
Combine the cream cheese, egg, powdered sweetener, sour cream, and vanilla extract with a hand mixer until smooth. Spoon the mixture evenly into the muffin cups. About 2 tablespoons for each cup.
Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely. Chill in the refrigerator for at least 3 hours to firm up. Serve.
NUTRITION
Serving: 1 mini cheesecake | Calories: 196kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Fiber: 1g
Almond Cheesecake Recipe
For the crust:
- 100 gr. cookies;
- 100 gr. Almond flour;
- 100 gr. Butter.
For the cheese layer:
- 500 gr. Cream cheese;
- 5 eggs;
- 2 tsp. Almond extract;
- 100 gr. Almond flour;
- a pinch of salt;
- 100 gr. Sugar.
Additionally:
- 150 ml of cream 30-36%;
- almond flakes.
Srilankan Cheesecake or Almond Tarts
Looks can be deceptive....
its a tart known as a #cheesecake..... buts tastes more like an #almondtart.... confusing right!
Try out the recipe and you decide what it should be named... ha ha ha ????
What ever the name it is... these tarts are the best ...
Let me share the ingredients list for this recipe...
Ingredients for the tart shell
Flour
Icing sugar
Egg
Butter
Ingredients for the filling
80 grms Roasted semolina
125 grms Sugar
1 1/2 Eggs
100 grms Chopped cashew nutts
25 grms Flour
80 grms Butter
1 tspn Vanilla
1 1/2 tspn Almond essence
1 tspn Baking powder
30 grms Grated cheddar cheese
Mocha Almond Cheesecake
Mocha Almond Cheesecake by Mary Andersson, Sedro-Woolley WA.
Luscious Cherry Almond Cheesecake
Get the recipe here:
Ingredients
For the Crust:
8 oz (250g) Biscoff cookies
5 tablespoons (71g) unsalted butter, melted
For the Filling:
24 oz (680g) cream cheese, softened
1 and 1/4 cup (290g) granulated sugar
2 tablespoons cornstarch (optional)
4 large eggs at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
For the Cherry Topping:
4 cups frozen, pitted cherries
1/2 cup granulated sugar
1/2 teaspoon pure almond extract
1/4 cup water plus 1 tablespoon cornstarch
For the Whipped Cream:
1 cup heavy whipping cream
1/2 cup confectioner's sugar
1/2 teaspoon pure almond extract
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Crust: Add the Biscoff cookies to a food processor and pulse until finely crushed. Place the crumbs into a bowl and add the melted butter and mix together until the crumbs are coated and the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch round springform pan.
Bake the crust on the center rack of the preheated oven for 7-8 minutes.
Reduce the oven's temperature to 300 °F, 150 °C.
Make the Filling:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the cream cheese and the sugar. Beat on low speed until smooth. Add the cornstarch and beat until incorporated. Add the vanilla and almond extract and beat on low speed adding the eggs one at a time. Add the sour cream and beat until smooth.
Pour the mixture into the pan. Bake for 60-65 minutes or util the edges have set and the center will still be slightly wobbly.
Turn the oven off and prop the door open with an oven mitt, towel, or wooden spoon. Allow the cheesecake to cool in th eoven for an hour and 15 minutes.
Remove the cake from the oven and allow it to cool to room temperature. Chill the cake in the refrigerator overnight.
Make the Cherry Topping:
Combine the cherries and sugar in a pot and cook over medium heat while you prepare the corstarch mixture. Combine the cornstarch with the water and whisk until smooth. Add it to the cherries and cook the mixture for 15 minutes until it thickens. Remove from the heat and add the almond extract. Stir together and transfer the topping into a bowl. Allow it to cool.
Make the Whipped Cream: Beat the cream, sugar, and almond extract together until thick and creamy. Transfer the whipped cream to a piping bag that has been fitted with an open star attachment.
Assemble the cake:
Carefully remove the cake from the pan and transfer it to a platter. Pipe whipped cream rosettes around the border of the top of the cake.
Fill the center with the cherry topping. Serve! Kali Orexi.
Notes
Make Ahead Instructions: The crust can be baked a day ahead of time and stored at room temperature. The cake can be baked, chilled and then frozen for up to 2 months. Thaw and top with cherries and whipped cream.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes