Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 24
Ingredients
Toppings
• 1/4 cup of mixed berries for each cheesecake, frozen and thawed
• Filling ingredients
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of almond extract
• 3/4 cup of sweetener
• 6 eggs
• 8 ounces of cream cheese
• 16 ounces of cottage cheese
Crust ingredients
• 4 tablespoons of salted butter
• 2 tablespoons of sweetener
• 2 cups of almonds, whole
Directions
1. Preheat oven to around 350 degrees F.
2. Pulse almonds in a food processor then add in butter and sweetener.
3. Pulse until all the ingredients mix well and coarse dough forms.
4. Coat twelve silicone muffin pans using foil or paper liners.
5. Portion the batter evenly between the muffin pans then press into the bottom part until it forms a crust and bakes for about 8 minutes.
6. Pulse in a food processor the cream cheese and cottage cheese then pulse until the mixture is smooth.
7. Put in the extracts and sweetener then combine until well mixed.
8. Add in eggs and pulse again until it becomes smooth. Share equally the batter between the muffin pans, then bake for around 30-40 minutes.
9. Put aside until cooled completely, then put in the refrigerator for about 2 hours and then top with frozen and thawed berries.
Nutrition
12g Fats
152 Calories
6g Proteins
