Creamy cheesecake filled with flecks of vanilla bean on a barely sweetened almond crust, this cheesecake made me quite happy. I’ve had cheesecake on the brain for a while now. In an attempt to limit the amount of cheesecake I have access to in the house, I decided to make miniature ones this time and share with friends.
Luckily, my husband’s co-workers were grateful recipients of both my successful and (what I deemed to be) unsuccessful cheesecakes. I did keep one small cheesecake all for myself though and I couldn’t resist topping it with my favorite berry sauce.
One note of caution for this recipe: The first batch of miniatures I made had far too thick a crust and I wasn’t happy with the balance of crust and filling. Be careful to only use a small teaspoon amount in the bottom of each bite. The second batch I made with a thinner crust was perfect!
* I used half almond meal and half almond flour in this recipe, because I had some almond meal still in the freezer from making almond milk. This crust will work fine with just one variety. I wouldn’t purchase both just for this recipe.