Cooking Light
Active Time
20 Mins
Total Time
3 Hours 10 Mins
Yield
Serves 8 (serving size: 1 cheesecake)

Control the carbs by offering tangy- sweet mini cheesecakes instead of a huge slice. Top with high-fiber fresh raspberries or blueberries.

How to Make It

1. Preheat oven to 350°F. Line a 12-cup muffin pan with 8 paper liners; set aside. Stir together almond flour, brown sugar, and cinnamon in a small bowl. Add melted coconut oil; stir until combined. Firmly press 1 heaping tablespoon mixture into bottom of each paper liner. Bake at 350°F until just golden, about 10 minutes. Transfer muffin pan to a wire rack. Do not turn oven off.

2. Beat cream cheese in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Add egg, yogurt, honey, and vanilla. Beat on medium-high speed until smooth and combined, about 1 minute. Spoon mixture evenly (about 3 tablespoons each) over baked crusts in muffin pan.

3. Bake at 350°F until edges are set and centers slightly jiggle, 18 to 22 minutes. Remove pan from oven. Let cool to room temperature in muffin pan, about 30 minutes. Remove the cheesecakes from muffin pan. Refrigerate until chilled, about 2 hours. Remove the paper liners. Top the cheesecakes evenly with fresh raspberries.

Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes