These grain-free mini cheesecakes freeze wonderfully well! They taste just as good post-freezing
so you could even make them ahead of time if you’ve got room in your freezer.
Mini Cheesecakes (grain-free, gluten-free)
For the crust:
- 1 1/4 cups (125 grams) blanched almond flour
- 1/4 cup (50 grams) granulated sugar or raw sugar
- pinch of salt
- 1 tablespoon lemon zest
- 3 tablespoons (42 grams) unsalted butter, melted and cooled slightly
For the filling:
- 1 pound (450 grams) cream cheese
- 1/2 cup (100 grams) granulated sugar or raw sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2 large eggs (, room temperature)
For decoration:
- berries and powdered sugar (, optional)
- Click on Link Below for Instructions
Mini Cheesecakes (grain-free, gluten-free)
