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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
ALMOND CHEESECAKE BAR
These Almond cheesecake bar are just everything that you love in almond pie and more. Don't let the look or the name cheesecake intimidate you. Follow my instruction and refer to my tips and you will have an amazing and elegant looking dessert
for the holidays.
Do try!
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INGREDIENTS:
????????????????????
*BUTTER
*BISCUIT
FILLING:
*450G CREAM CHEESE
*150G SOUR CREAM
*50G SUGAR
*1TBSPBVANILLA EXTRACT
*2TBSP LEMON JUICE
*20G FLOUR
*3 EGGS
ALMOND TOPPINGS:
*70G ALMOND NUT CRUST
*50G ALMOND NUT CUT
*30G SUGAR
*3 EGGS
*40G CARAMEL SYRUP / GOLDEN BROWN SYRUP
*40G DRIED COCONUT COOK
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How to Make Mini Cheesecakes | Flavor Makers Series | McCormick
Find the full mini cheesecake recipe here:
Subscribe now for more delicious videos:
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 Amaretto Cheesecake 16 9
RECIPE:
Almond Amaretto Cheesecake is a rich, decadent dessert with a graham cracker crust and a creamy, amaretto and almond-flavored filling. Top this homemade cheesecake with an easy homemade almond amaretto sauce, and watch it disappear!
HEALTHY ALMOND CHEESECAKE CRUST RECIPE (check the description)
Do you want a dessert that you can have but still say on your diet? Then look no further than this almond crust for a vegan,keto,paleo or gluten- free cheesecake or other dessert.
Hi Guys, I made a bit of an oopsy in this recipe. I just assumed that keto was no dairy at all. However butter and cream cheese fall under this magical category of dairy's that people on keto love because they contain no carbs. So regular butter can be used in this recipe. Just not that if you do, it will no longer be paleo or vegan.
Ingredients
2 Cups of Almonds
4 oz of Butter
1 TBSP of Sugar Alternative (I used Stevia)
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The Baby Website: Chocolate and Almond Cheesecake Recipe
Delicious recipe for chocolate and almond cheesecake by our professional chef.