Honey Almond Mini Cheesecakes with Raspberries
1 cup almond meal
2 tablespoons sucanat or brown sugar
2 1/2 tablespoons butter, melted
8 ounces Philadelphia Cream Cheese, softened
1 egg, at room temperature
1/4 cup honey
1/2 teaspoon almond extract
6 tablespoons heavy whipping cream
stevia or powdered sugar, to taste
fresh raspberries
special equipment: mini cheesecake pan
Preheat oven to 375 degrees. Lightly coat mini cheesecake pan with non-stick spray.
In a medium bowl, combine almond meal, sucanat (or brown sugar), and melted butter. Stir with a fork until well combined. Divide crumb mixture evenly between the 12 cups of your mini cheesecake pan. Press crumbs firmly onto the bottom and partially up the sides of each cup.
Using an electric mixer, blend softened cream cheese, egg, honey, and almond extract together in a separate medium bowl. Spoon cream cheese mixture into each cup (they will only be half filled). Bake for 14-16 minutes in a preheated 375 degree oven, or until filling has just set. Remove from oven and place pan on a rack to cool for 20 minutes, then carefully remove cheesecakes from pan and let cheesecakes cool completely on the wire rack. Chill completely before serving.
Just before serving, whip heavy cream until soft peaks form. Sweeten to taste with stevia or powdered sugar. Put a small dollop of whipped cream on each mini cheesecake. Top with fresh raspberries.
