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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
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
Mini Ginger Almond Cheesecakes
What could be better than Mini Cheesecakes? Sarah makes these creamy treats with a ginger snap crust, so easy and so delicious!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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
How to Make Mini Cheesecakes | Flavor Makers Series | McCormick
Find the full mini cheesecake recipe here:
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Looking for an easy holiday dessert recipe? These luscious cheesecakes infused with vanilla and almond flavor are perfectly sized like a cupcake. Learn how to make mini cheesecakes with this hassle-free, quick mini cheesecake recipe.
Easy Mini Cheesecake Ingredients:
McCormick® Pure Vanilla Extract:
McCormick® Pure Almond Extract:
Cream cheese
Vanilla wafers
Sugar
Eggs
Berries
Download the Flavor Maker app for iOS and find a whole new world of flavor at your finger tips:
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Music Credits
Song Name: Otter Pop
Artist Name: Shawn Wasabi
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.
Keto No Bake Cheesecake Recipe | How to Make No Bake Cheesecake
Keto No Bake Cheesecake Recipe | How to Make No Bake Cheesecake
Full No Bake Cheesecake Recipe
Serves: 12
Ingredients;
Filling:
16 oz cream cheese softened to room temperature
1 cup of powdered sweetener
1 teaspoon of vanilla extract
2 teaspoons of lemon juice
⅓ cup of sour cream
1 ½ cup of heavy cream
Crust:
1 cup of almond flour
½ cup of pecans
1/2 cup sweetener
5 tablespoons room temperature butter
Macros: (Per Serving)
3g Net Carbs
1g Fiber
5g Total Carbs
6g Protein
38g Fat
380 Calories
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Timestamps:
0:00 Keto No Bake Cheesecake Recipe
0:24 Making the Crust
2:07 Crust Before Fridge
2:14 Create Your Filling
8:00 Creating Your No Bake Cheesecake
9:27 Keto No Bake Cheesecake Taste Test
#lowcarblove #keto #cheesecake #nobake