These easy gluten free mini blueberry cheesecakes are made with an almond flour crust, lightened up cheesecake filling and topped with a homemade blueberry sauce.
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There is just something about mini desserts that I can’t seem to resist. They are so much more fun to eat especially since no utensils are needed and they are just so darn cute. If you think mini desserts are pretty fantastic too, then you’ll have a blast whipping up these mini treats.
These little blueberry cheesecakes start off with a gluten free crust made with Bob’s Red Mill Almond Meal/Flour which I used last time when I made these Mini Strawberry Lemon Almond Cookie Cups {gf}.
[pe2-image src=”http://lh6.ggpht.com/-oB7sSUCaCmc/VS5PEr4N-HI/AAAAAAAAUKo/rqGBT_42ox8/s144-o/Mini%252520Blueberry%252520Lemon%252520Almond%252520Cheesecakes%252520–%252520%252520These%252520easy%252520gluten%252520free%252520mini%252520blueberry%252520cheesecakes%252520are%252520made%252520with%252520an%252520almond%252520flour%252520crust%25252C%252520lightened%252520up%252520cheesecake%252520filling%252520and%252520topped%252520with%252520a%252520homemade%252520blueberry%252520sauce..jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog6#6137930284069156978″ caption=”Mini Blueberry Lemon Almond Cheesecakes — These easy gluten free mini blueberry cheesecakes are made with an almond flour crust, lightened up cheesecake filling and topped with a homemade blueberry sauce..jpg” type=”image” alt=”Mini Blueberry Lemon Almond Cheesecakes — These easy gluten free mini blueberry cheesecakes are made with an almond flour crust, lightened up cheesecake filling and topped with a homemade blueberry sauce..jpg” pe2_single_image_size=”w600″ pe2_img_align=”center” ]
The almond flour adds a nice and subtle nutty flavor and is the only part we bake in the oven for about 6-8 minutes. The creamy mousse-like filling is no-bake and lightened up slightly using low-fat cream cheese and is sweetened up with the homemade blueberry lemon topping.
The best part is, you can make these ahead of time and store them in the fridge and then add the blueberry lemon topping just before serving.
These mini little bites make a light and refreshing spring or summertime treat and would be a great addition to any dessert table.
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Yields 12
These easy gluten free mini blueberry cheesecakes are made with an almond flour crust, no-bake lightened up cheesecake filling and topped with a homemade blueberry sauce.
8 minCook Time
8 minTotal Time
Save RecipeIngredients
For the crust
1 cup Bob's Red Mill Almond Flour/Almond Meal
2 tablespoons honey or maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon pure vanilla extract
pinch of salt
For the Cheesecake
1 8-ounce package low-fat cream cheese, room temperature
1 cup freshly whipped cream or low-fat frozen whipped topping
1/2 cup confectioners' sugar, sifted
1 teaspoons pure vanilla extract
Blueberry Topping
1 1/2 cups of fresh or frozen blueberries, thawed
1 teaspoon cornstarch
2 tablespoons of water
zest and juice from half a lemon
fresh blueberries, for garnish
Bob's Red Mill Sanding Sugar (optional)
Instructions
- To make the crust: Preheat oven to 325 degrees. Spray mini muffin tins with cooking spray or line with paper liners. Combine the almond flour, honey, coconut oil, vanilla extract, and salt in a medium bowl. Stir well until a sticky dough is formed. Divide crust evenly among the muffin tins and press dough firmly down with fingers to mold into cups. Bake in preheated oven for 6-8 minutes until crust is set and golden. Remove from oven and allow the crusts to cool in the pan.
- Meanwhile, make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. Gently fold in whipped cream or frozen whipped topping. Pipe or spoon cheesecake into cooled crusts. Cover and place in the refrigerator for about an hour.
- Meanwhile prepare the blueberry sauce by combining the blueberries, cornstarch, honey and water in a small saucepan. Cook over medium heat. stirring constantly until the mixture boils. Lower heat and simmer gently until thick enough to coat the back of a metal spoon, 2 to 3 minutes. Remove from heat and thin sauce with water if it is too thick for your liking. Allow to cool.
- When ready to serve, carefully remove cheesecakes from muffin tin and drizzle with blueberry sauce. Garnish with fresh blueberries and sanding sugar if desired.
Notes
Crusts will be crumbly so it is important to allow them to completely cool in the pan before removing them. Allow them to set in the fridge with the cheesecake filling.
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I’m sharing this post in partnership with Bob’s Red Mill. Thanks for supporting the brands and companies I value. For more tasty recipes and a coupon for $1.00 off any product, please visit BobsRedMill.com
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