You can use almond flour or ground almonds to make the cheesecake crust (recommended serving is <24g per portion). You are safe if you keep to one mini cheesecake per sitting – the reason why these are pre-portioned!
Ingredients
You can use almond flour or ground almonds to make the cheesecake crust (recommended serving
is <24g per portion). You are safe if you keep to one mini cheesecake per sitting – the reason
why these are pre-portioned!
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes: 12
For the base:
- 60g butter, diced
- 60g/about 6 oatcakes
- 60g almond flour or ground almonds
- 20g/12 macadamia nuts
- 2 tbsp maple syrup
For the filling:
- 200g lactose-free cream cheese
- 50g caster sugar
- 1 tsp vanilla extract
- 2 medium eggs
- zest and juice of 1 lemon
- zest and juice of 1 lime
Method
- Preheat the oven to 150°C. Lightly grease 2 x 6-hole silicone muffin trays.
- To make the base, blend the butter, oatcakes, almond flour, nuts and maple syrup until well combined.
- Divide between the muffin trays and press down with a shot glass until the base is flat. Bake in the oven for 10 minutes, then cool on a wire rack.
- Meanwhile, make the cheesecake filling by blending the cream cheese, sugar and vanilla extract until smooth. Add the eggs and blend again. Squeeze the lemon and lime juice into the cheesecake filling, followed by the lemon and lime zest. Gently mix together.
- Spoon the filling onto the bases. You can tap the tray gently on the worktop to get a more even surface and get rid of any air bubbles.
- Bake for 15–20 minutes, until the filling has set. Cool on a wire rack for 1–2 hours before serving or chill in the fridge to make them cool faster if you just can’t wait!
Recipe courtesy of Gut Feeling
