Sunday, May 14, 2017

Mini Lemon Cheesecakes with Blackberry-Basil Topping

I feel like everyone loves foods that are bite-sized - especially when they are this pretty (and tasty!). The cool, creamy lemon cheesecake filling combined with the nutty almond crust and tart blackberries is so summery and refreshing that these will, without a doubt, wow your crowd. And the fact that they are no-bake means they come together quickly and are ready in the freezer when you are.


1. Line a muffin tin with plastic wrap. Combine the crust ingredients in a small bowl and divide evenly among the muffin tins. Place in the freezer to set.


2. Place the filling ingredients in a food processor or powerful blender until very smooth. Spoon over the crusts and freeze for at least 1 hour.



3. Meanwhile, combine the topping ingredients in a small bowl.


4. Once ready to serve, remove cheesecakes from each muffin tin and garnish with the blackberry topping and toasted almonds.



Mini Lemon Cheesecakes with Blackberry-Basil Topping
Makes 12

All you need:
Crust
3 tablespoons agave nectar
1 stick unsalted butter, melted
2 cups ground almonds (almond flour)

Filling
1 cup cottage cheese
1 cup sour cream
8 oz. cream cheese, room temperature
1/2 cup agave nectar
Zest of 2 lemons
2 teaspoons pure vanilla extract
Pinch salt

Topping
1 cup fresh blackberries
2 tablespoons agave nectar
Juice of 1 lemon
5 fresh basil leaves, chiffonade

Toasted almonds, for garnish

All you do:
1. Line a muffin tin with plastic wrap. Combine the crust ingredients in a small bowl and divide evenly among the muffin tins. Place in the freezer to set.
2. Place the filling ingredients in a food processor or powerful blender until very smooth. Spoon over the crusts and freeze for at least 1 hour.
3. Meanwhile, combine the topping ingredients in a small bowl.
4. Once ready to serve, remove cheesecakes from each muffin tin and garnish with the blackberry topping and toasted almonds.

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