Mini cheesecakes with almond crust and mixed berries are perfectly portioned little indulgences that happen to be low-carb. A buttery almond crust holds a silky filling of cream cheese and cottage cheese, crowned with tangy thawed berries. The batch makes 24, which is exactly the kind of generosity a party needs.
Craving a decadent dessert without the guilt? These mini cheesecakes are your answer! Imagine a buttery, toasted almond crust cradling a velvety, rich cheesecake filling, all crowned with a burst of tangy mixed berries. They’re perfectly portioned, incredibly easy to make, and a guaranteed crowd-pleaser for any occasion. Let’s get baking!
Ingredients
• For the Almond Crust
• 2 cups / 280g (9.9 oz) whole almonds
• 4 tablespoons / 57g (2.01 oz) salted butter, melted
• 2 tablespoons / 25g (0.88 oz) granulated sweetener
• For the Cheesecake Filling
• 16 ounces / 450g (15.9 oz) cottage cheese
• 8 ounces / 225g (7.9 oz) cream cheese, softened to room temperature
• 3/4 cup / 150g (5.3 oz) granulated sweetener
• 6 large eggs, at room temperature
• 1/2 teaspoon (10 ml / 0.3 fl oz) vanilla extract
• 1/2 teaspoon (10 ml / 0.3 fl oz) almond extract
• For the Topping
• 6 cups / 840g (29.6 oz) mixed berries, frozen and thawed
Instructions
1. Preheat your oven to 350°F / 175°C. Line a 24-cup standard muffin tin with paper or silicone liners.
2. In a food processor, pulse the whole almonds until they form a coarse, sandy texture. Add the melted salted butter and 2 tablespoons (30 ml / 1 fl oz) of sweetener.
3. Pulse again until the mixture is well combined and resembles a wet, crumbly dough.
4. Divide the almond mixture evenly among the 24 prepared muffin cups. Use your fingers or the back of a spoon to press the mixture firmly into the bottom of each liner to form a crust. Bake for 8-10 minutes, or until lightly golden. Set aside to cool.
5. While the crusts cool, wipe out the food processor bowl. Add the softened cream cheese and cottage cheese, and blend until completely smooth and free of lumps.
6. Add the 3/4 cup (960 ml) of sweetener, vanilla extract, and almond extract. Blend until just combined.
7. Add the eggs one at a time, pulsing briefly after each addition until just incorporated. Be careful not to overmix. Pour the filling evenly over the cooled crusts.
8. Bake for 30-35 minutes, or until the centers are almost set but still have a slight jiggle. Turn off the oven and let the cheesecakes cool inside with the door ajar for 1 hour to prevent cracking.
9. Remove the cheesecakes from the oven and let them cool completely at room temperature. Transfer to the refrigerator and chill for at least 2 hours, or preferably overnight.
10. Just before serving, top each mini cheesecake with a spoonful of the thawed mixed berries.
Nutritional Information
• Nutrition Information
• Calories: 152 kcal
• Protein: 6g
• Fat: 12g
• Nutrition is estimated per serving and may vary.
Pro Tips
• Ensure your cream cheese, cottage cheese, and eggs are at room temperature. This is the secret to a lump-free, silky-smooth cheesecake filling.
• Once you add the eggs, mix only until they are just combined. Overmixing incorporates too much air, which can cause the cheesecakes to rise and then crack as they cool.
• For crack-free tops, cool the cheesecakes slowly. Let them sit in the turned-off oven with the door ajar for an hour before moving them to the counter.
• These mini cheesecakes are perfect for making ahead! They can be stored, without toppings, in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: How do I get a smooth and creamy cheesecake filling
A: The secret to a lump-free, silky-smooth filling is using room temperature ingredients. Make sure your cream cheese, cottage cheese, and eggs are all softened to room temperature before blending.
Q: How can I prevent my mini cheesecakes from cracking
A: To prevent cracks, avoid overmixing the batter once the eggs are added, as this incorporates too much air. Also, cool the cheesecakes slowly by letting them rest in the turned-off oven with the door ajar for one hour before moving them to the counter.
Q: Can I make these mini cheesecakes ahead of time
A: Absolutely! These mini cheesecakes are perfect for making ahead. You can store them without the berry topping in an airtight container in the refrigerator for up to 4 days.
Q: Can I use a different topping for these cheesecakes
A: Yes, while mixed berries are a great choice, feel free to get creative. You could top them with a drizzle of chocolate, a dollop of caramel sauce, or fresh seasonal fruit.
Pro Tips
- Bring the cream cheese, cottage cheese, and eggs to room temperature before blending. Warm ingredients whip into a silky, lump-free filling; cold ones leave streaks.
- Add the eggs one at a time and pulse only until just combined. Overmixing whips in air that makes the cheesecakes puff, then crack as they cool.
- Cool the cheesecakes slowly with the oven door ajar for an hour before moving them to the counter. That gentle cool-down is the trick to crack-free tops.
- Chill the finished cheesecakes at least 2 hours, preferably overnight, and store them without the berry topping. The berries go on just before serving so the crust stays crisp.
- Press the almond crust firmly into the bottom of each liner before the first 8-10 minute bake. A well-packed base is what keeps each mini cheesecake intact when lifted from the tin.
Frequently Asked Questions
How far ahead can I make these mini cheesecakes?
Make them up to 4 days ahead and refrigerate in an airtight container without the topping. Add the thawed mixed berries just before serving so they stay fresh and the crust stays crisp.
Can I freeze the mini cheesecakes?
Yes. Freeze them un-topped in a single layer, then wrap well for up to a month. Thaw overnight in the fridge and add the berries when they're ready to eat.
Why did my cheesecakes crack on top?
Usually too much air in the batter or too fast a cool-down. Mix the eggs only until just combined and let the cheesecakes cool in the turned-off oven with the door ajar for an hour.
Are these cheesecakes keto-friendly?
Each mini cheesecake has 5g carbs with 6g protein and 12g fat, built on an almond crust and a sweetener-sweetened filling. The berry topping is the main carb source, so spoon it on lightly.
Recipe card below.
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Mini Cheesecakes with Almond Crust & Mixed Berries
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Line a 24-cup standard muffin tin with paper or silicone liners.
- In a food processor, pulse the whole almonds until they form a coarse, sandy texture.
- Add the melted salted butter and 2 tablespoons (30 ml / 1 fl oz) of sweetener.
- Pulse again until the mixture is well combined and resembles a wet, crumbly dough.
- Divide the almond mixture evenly among the 24 prepared muffin cups. Use your fingers or the back of a spoon to press the mixture firmly into the bottom of each liner to form a crust.
- Bake for 8-10 minutes, or until lightly golden.
- Set aside to cool.
- While the crusts cool, wipe out the food processor bowl.
- Add the softened cream cheese and cottage cheese, and blend until completely smooth and free of lumps.
- Add the 3/4 cup (960 ml) of sweetener, vanilla extract, and almond extract.
- Blend until just combined.
- Add the eggs one at a time, pulsing briefly after each addition until just incorporated. Be careful not to overmix.
- Pour the filling evenly over the cooled crusts.
- Bake for 30-35 minutes, or until the centers are almost set but still have a slight jiggle.
- Turn off the oven and let the cheesecakes cool inside with the door ajar for 1 hour to prevent cracking.
- Remove the cheesecakes from the oven and let them cool completely at room temperature.
- Transfer to the refrigerator and chill for at least 2 hours, or preferably overnight.
- Just before serving, top each mini cheesecake with a spoonful of the thawed mixed berries.
- Once you add the eggs, mix only until they are just combined. Overmixing incorporates too much air, which can cause the cheesecakes to rise and then crack as they cool.
