Friday, October 21, 2016


2 cups whole almonds
2 tbsp stevia
4 tbsp real butter
Filling Ingredients:
16 oz cottage cheese
8 oz cream cheese
6 eggs
3/4 cup stevia
3/4 tsp almond extract
Topping when serving:
1/4 cup frozen mixed berries per cheesecake, thawed or canned cherry pie filling
Preheat the oven to 350. In a large food processor: pulse the almonds, 2 tbsp stevia , and 4 tbsp butter until a coarse dough forms.Line tins with paper or foil cupcake liners.Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
Then 8, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extract. Mix until combined. Add the eggs. Blend until smooth. You may will need to scrape down the sides. Divide the batter between the muffin cups. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove the paper or foil liners. Serve with thawed frozen berries or cherry pie filling .
This makes 24 individual cheesecakes. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.

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