Individual Mini Egg Cheesecakes
Creamy, bite-sized cheesecakes with a crunchy almond crust, topped with festive speckled candy eggs. A perfect portion-controlled dessert for spring gatherings.
Ingredients
Scale
- 1 1/2 cups almond flour
- 3 tablespoons melted coconut oil
- 16 ounces dairy-free cream cheese
- 1/2 cup maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup speckled candy eggs
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix the almond flour and melted coconut oil until combined. Press 1 tablespoon of the mixture into the bottom of each liner.
- In a large bowl, beat the cream cheese and maple syrup until smooth. Add the eggs, vanilla, and lemon juice, and mix until just combined.
- Divide the cheesecake batter evenly among the muffin liners, filling them nearly to the top.
- Bake for 18 to 20 minutes, or until the edges are set but the centers still jiggle slightly.
- Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Top each cheesecake with three speckled candy eggs before serving.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free batter.
- Tap the tin on the counter before baking to remove air bubbles.
- Wait until serving to add the candy eggs so they stay crunchy.
Find it online: https://dishmio.com/individual-mini-egg-cheesecakes/