Apricot Almond Mini Cheesecakes

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.


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


  1. Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
  2. 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.
  3. 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.
  4. Divide the cheesecake mixture evenly among the muffin cups, filling them about 2/3 of the way full.
  5. Bake the mini cheesecakes for 20-25 minutes, or until the edges are golden brown and the centers are set.
  6. 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.
  7. 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.
  8. Chill the mini cheesecakes in the refrigerator for at least 2 hours, or until completely chilled and set.
  9. Serve the apricot almond mini cheesecakes chilled, garnished with sliced almonds and additional apricot glaze if desired.


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *


Peach dump cake