Crust
1 c raw almonds
1 egg white
1 T honey
Pinch of salt
Filling
4 oz cream cheese, softened
1 egg yolk
2 T honey
1/2 t vanilla
1 T milk
Preheat oven to 325.
Place almonds in food processor and grind until very fine, but not into a paste. Add remaining crust ingredients and pulse to combine.
Spray 8 to 10 cups of a mini muffin tin with nonstick cooking spray. Place approximately one tablespoon almond mixture in each cup. With wet fingers, press mixture into bottom and up sides of cups. Bake 7 minutes.
While crust is baking, cream filling ingredients in a small bowl. Divide filling into crusts and return to oven to bake 20 minutes or until tops are set and begin to crack.
Cool cheesecakes completely before removing from tin. Refrigerate for best taste. Yield 8 to 10 mini cheesecakes.
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