Perfect Mini Cheesecakes with Blueberry Jam Topping | What Robin Eats
Perfect Mini Cheesecakes with Blueberry Jam Topping
40 mins prepServes 12
These delightful mini cheesecakes feature a gluten-free almond flour crust, a creamy cheesecake filling, and are topped with a homemade organic blueberry chia jam. They are perfect for sharing with family and friends.
For the Blueberry Jam Topping: Place blueberries, chia seeds, and maple syrup in a medium size pot. Heat until bubbling, then mash with a potato masher. Let cool in the refrigerator overnight or at least four hours.
For the Mini Cheesecakes: Preheat oven to 350° F. Combine crust ingredients (almond flour, golden monkfruit sweetener, cinnamon, melted grass fed butter) together in a medium size bowl. Evenly distribute the mixture into 12 separate muffin liners, pressing down firmly. Bake for 6 minutes and let cool after baking. Reduce oven temperature to 300° F.
In a mixer, whip softened cream cheese for 30 seconds. Add in eggs one at a time and mix for about a minute. Mix in the remaining sweetener, vanilla extract, fresh lemon juice, and sea salt until fully combined.
Distribute the cheesecake mixture evenly into the 12 muffin cups (on top of the cooled crusts). Bake for 25-30 minutes, checking around 25 minutes for lightly golden edges. Let the mini cheesecakes cool in the fridge for three hours before dolloping on the prepared organic blueberry jam.
