This recipe was adapted from the caramel cheesecakes made by Mom, What’s For Dinner. If you are looking for a richer dessert, check out this link to her site for the wonderful caramel topping you can add instead of fruit.
- 19 ounces creme cheese
- 3 organic eggs
- 1/4 cup of sugar
- 1 tsp organic vanilla
- 1 cup of almond meal
- 1/2 cup slivered almonds
- 1/4 cup of organic sugar
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 cup melted organic butter
Pre-heat the oven to 350 degrees. Chop slivered almonds finely. Whisk together the almond flour, chopped almonds, baking soda, salt and cinnamon. Add the melted butter and combine with a spoon.
Line muffin tins with liners. Use spoon to push the almond mixture into the bottom of the liners. Bake for 10 minutes to set.
Turn oven down to 300°. In a mixing bowl, combine cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon into the muffin tins with cooked crusts and bake for 40 minutes.
Remove from oven and let cool. Top with desired fruit.