Apricot Almond Mini Cheesecakes are a perfect dessert for any occasion, whether you’re hosting a dinner party, celebrating a special occasion, or just looking for a sweet treat. These individual cheesecakes are made with a buttery almond crust, a creamy and tangy cheesecake filling, and a sweet apricot glaze.
Ingredients:
For the crust:
- 1 cup almond flour
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the filling:
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 teaspoon almond extract
For the glaze:
- 1/2 cup apricot preserves
- 1 tablespoon water
Instructions:
- Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix together the almond flour, sugar, and melted butter until well combined. Divide the mixture evenly among the muffin cups, pressing it down to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, egg, and almond extract, and continue to beat until well combined.
- Divide the cheesecake mixture evenly among the muffin cups, filling them about 2/3 of the way full.
- Bake the mini cheesecakes for 20-25 minutes, or until the edges are golden brown and the centers are set.
- While the cheesecakes are baking, prepare the apricot glaze by heating the apricot preserves and water in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture is smooth and well combined.
- Remove the mini cheesecakes from the oven and allow them to cool for 5 minutes before removing them from the muffin tin. Drizzle the apricot glaze over the top of each cheesecake.
- Chill the mini cheesecakes in the refrigerator for at least 2 hours, or until completely chilled and set.
- Serve the apricot almond mini cheesecakes chilled, garnished with sliced almonds and additional apricot glaze if desired.
Tips:
- Make sure the cream cheese is at room temperature before beginning to beat it to ensure a smooth and creamy filling.
- If you don’t have almond flour on hand, you can make your own by grinding blanched almonds in a food processor until they form a fine powder.
- Feel free to experiment with different fruit preserves for the glaze, such as raspberry or peach, to create different flavor variations.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- To make the almond crust even more flavorful, you can add a pinch of cinnamon or nutmeg to the mixture.
- If you want to make these mini cheesecakes ahead of time, you can freeze them for up to 1 month. Just make sure to wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container.
- For an even more decadent dessert, you can top each mini cheesecake with a dollop of whipped cream or a sprinkle of chopped nuts.
- If you’re not a fan of apricot preserves, you can use any other type of fruit preserves or even a homemade fruit compote for the glaze.
- If you don’t have a muffin tin, you can use a mini cheesecake pan or even a regular cake pan to make a larger version of this recipe. Just adjust the baking time accordingly.
- These mini cheesecakes can also be made gluten-free by using gluten-free almond flour and ensuring that all other ingredients are gluten-free.
- If you prefer a more traditional cheesecake flavor, you can omit the almond extract and use vanilla extract instead.
- To make these mini cheesecakes even more festive, you can top them with sliced apricots or other fresh fruit before serving.
- To prevent the cheesecake mixture from sticking to the muffin liners, you can lightly spray them with cooking spray before adding the mixture.
- Make sure to let the mini cheesecakes cool completely before removing them from the muffin tin. This will help ensure that they hold their shape and don’t fall apart.
- If you’re short on time, you can use store-bought crust instead of making your own. Look for pre-made graham cracker or cookie crusts in the baking aisle of your grocery store.
- For an extra layer of flavor, you can mix some chopped apricots or other dried fruit into the cheesecake mixture before baking.
- If you don’t have a food processor to make the crust, you can crush the almonds and graham crackers by placing them in a plastic bag and using a rolling pin to crush them.
- If you prefer a sweeter glaze, you can add a tablespoon or two of powdered sugar to the apricot preserves before heating it on the stove.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days. Just make sure to cover them tightly with plastic wrap or store them in an airtight container to prevent them from drying out.
