These mini almond cheesecakes are a bakery-style dessert layered with almond flavor in every bite. Each cheesecake starts with a buttery graham cracker crust blended with finely chopped almonds, adding a subtle nutty crunch that perfectly complements the filling. On top of the crust is a soft almond frangipane layer, bringing a delicate almond sweetness and tender texture. The cheesecakes are finished with a smooth vanilla bean cheesecake layer, creating a beautifully balanced dessert that’s creamy and full of almond flavor.
To finish, each mini cheesecake is topped with a cloud of vanilla bean whipped cream, adding a light, creamy contrast to the rich layers beneath. The combination of the graham cracker crust, almond frangipane, creamy vanilla bean cheesecake, and fresh whipped cream makes these mini almond cheesecakes an elegant yet approachable dessert. Perfect for small gatherings, holidays, or whenever you’re craving a mini cheesecake recipe or almond dessert, these individual cheesecakes deliver impressive flavor and bakery-quality presentation in every bite.
Ingredients
- 4 graham crackers (8 halves)
- 1/2 cup sliced almonds
- 5 tablespoons unsalted butter
- 3/4 cup + 3 tablespoons granulated sugar
- 3 large eggs
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 3/4 cup almond flour
- 8oz cream cheese
- 1/4 cup greek yogurt or sour cream
- 3 teaspoons Trader Joe’s Bourbon Vanilla Bean Paste
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- salt
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Toast the sliced almonds. Preheat oven to 325°F. Add 1/2 cup sliced almonds to baking sheet. Toast for 5-7 minutes until fragrant and they smell nutty. Set aside to cool.
Step 2: Line your pan. Line your muffin pan with 12 cupcake liners.
Step 3: Make the crust. Melt 2 tablespoons of unsalted butter and set aside. Add graham crackers, 3 tablespoons sliced almonds, granulated sugar, and salt to food processor and pulse until fine crumbs. Add melted butter and pulse until fully combined. It should resemble wet sand.
Step 4: Prepare the crust. Add one rounded tablespoon of crumbs into each cupcake liner. Use a small glass to press down the crumbs to form a crust. Bake the crust for 5 minutes at 325°F. Set aside to cool completely. About 20 minutes.
Step 5: Make the almond frangipane layer. Melt 3 tablespoons butter in a medium bowl. Add 1/4 cup granulated sugar and mix to combine. Add 2 egg yolks, almond extract, and vanilla extract and mix until combined. Add almond flour and stir until fully combined. The texture should be paste like.
Step 6: Prepare the almond frangipane layer. Scoop a rounded teaspoon of almond filling over each graham cracker crust. Wet your fingers with a bit of water to prevent sticking and gently press the almond filling into a flat surface. Set aside.
Step 7: Make the cheesecake filling. Add cream cheese to a medium bowl and beat until smooth. About 3 minutes. Add 1/2 cup + 2 tablespoons granulated sugar and beat for another 2 minutes until well combined. Scrape the bowl down as needed so everything is fully combined. Add the Greek Yogurt and mix until combined. Add 1 egg, 2 teaspoons vanilla bean paste, and 1/4 teaspoon salt. Beat for a minute until fully combined and smooth.
Step 8: Scoop cheesecake filling. Divide the batter among the 12 liners. Gently tap the pan on the counter to release any air bubbles. If needed, use a spoon or your finger to even out the filling.
Step 9: Bake. Bake mini almond cheesecakes at 325°F in a pre-heated oven for 22-23 minutes. Remove from oven and cool on a wire rack for at least one hour.
Step 10: Cool and chill. Then cover and refrigerate for at least 3 hours minimum, but for best flavor and texture chill overnight.
Step 11: Make whipped cream. Once ready to serve, prepare the vanilla bean whipped cream. Add heavy whipping cream, powdered sugar, 1 teaspoon vanilla bean paste, and a pinch of salt to a stand mixer or mixing bowl. Use the whisk attachment or hand-held mixer, and beat the ingredients together, starting on low speed and then increasing to high as it begins to firm up. Beat for about 2 minutes until stiff peaks form.
Step 12: Add extra toppings and serve. Top mini almond cheesecakes with fresh vanilla bean whipped cream, sliced almonds, and a dusting of powdered sugar and enjoy!
Why you’ll love these mini almond cheesecakes
- Beautiful layered flavors – A buttery graham cracker crust with almonds, a soft almond frangipane layer, and a creamy vanilla bean cheesecake create a perfectly balanced almond dessert.
- Perfectly portioned – Individual mini cheesecakes make serving easy and feel a little extra special for gatherings, holidays, or small celebrations.
- Almond lover’s dream – Almond flavor shines in multiple layers, from the nutty crust to the rich frangipane filling.
- Bakery-style with simple ingredients – They look elegant and impressive but are made with approachable, everyday baking ingredients.
- Vanilla bean whipped cream – A light, fluffy vanilla bean topping adds the perfect creamy contrast to the cheesecake layers.
Tips for the best mini almond cheesecakes
- Toast the sliced almonds – Toasting the sliced almonds will help enhance the almond flavor in the crust and the a nice crunch on top.
- Use room temperature ingredients – The cream cheese and egg will blend more smoothly and create a creamy texture. Slice the cream cheese into smaller pieces to speed up the process.
- Bake until just set – The centers should still have a slight jiggle when you remove them from the oven. This helps keep the cheesecake silky and prevents overbaking.
- Bake low and slow – A lower oven temperature 325°F ensures the cheesecakes set evenly without drying out.
- Cool gradually – Letting them rest in the oven with the door for a few minutes before moving to a wire rack will help prevent cracking.
- Chill before serving – Refrigerate for at least 3 hours (or overnight) so the flavors set and the texture becomes perfectly creamy.
- Top just before serving – Add the vanilla bean whipped cream and sliced almonds right before serving for the freshest flavor and best texture.
Frequently asked questions
Yes! These cheesecakes are a great make-ahead dessert. Bake them the day before, chill overnight, and serve the next day for the best flavor and texture.
For full-size cheesecakes, a water bath is common, but mini cheesecakes don’t require one. Baking at 325°F and cooling slowly will keep them smooth and crack-free. Don’t worry if they do crack. You’ll be topping them with whipped cream!
Store in an airtight container in the refrigerator for up to 4–5 days.
Almond extract gives these cheesecakes their signature flavor, especially in the frangipane layer. If needed, you can reduce the amount to 1/4 teaspoon for a more subtle almond flavor.
Yes! You can freeze the cheesecakes (without the whipped cream topping) for up to 2 months. Wrap them tightly and thaw overnight in the refrigerator before serving, then add the vanilla bean whipped cream and sliced almonds.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Mini Almond Cheesecakes
Ingredients
For the crust
- 4 (32g) graham crackers (8 halves)
- 3 tablespoons (18g) sliced almonds (toasted)
- 2 tablespoons (28g) unsalted butter (melted)
- 1 tablespoon (12g) granulated sugar
- pinch of salt
For the almond frangipane filling
- 3 tablespoons (42g) butter (melted)
- 1/4 cup (50g) granulated sugar
- 2 egg yolks
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 3/4 cup (75g) almond flour
For the cheesecake filling
- 8 oz (227g) cream cheese (room temperature)
- 1/2 cup + 2 tablespoons (110g) granulated sugar
- 1/4 cup (60g) greek yogurt or sour cream
- 1 large egg (room temperature)
- 2 teaspoons Trader Joe's Bourbon Vanilla Bean Paste
- 1/4 teaspoon salt
For the vanilla bean whipped cream
- 3/4 cup (180g) heavy whipping cream
- 2 tablespoons (16g) powdered sugar
- 1 teaspoon Trader Joe's Bourbon Vanilla Bean Paste
- pinch of salt
Additional toppings
- powdered sugar
- sliced almonds (toasted)
Instructions
- Place your cream cheese on a plate for 1 hour to come to room temperature. Slice the cream cheese into 1oz pieces to help speed up the process. Set your eggs out as well.
- Preheat oven to 325°F. Add 1/3 cup sliced almonds to baking sheet. Toast for 5-7 minutes until fragrant and they smell nutty. Set aside to cool.
- Line your muffin pan with 12 cupcake liners.
- Melt 2 tablespoons of unsalted butter and set aside. Add graham crackers, 3 tablespoons sliced almonds, granulated sugar, and salt to food processor and pulse until fine crumbs. Add melted butter and pulse until fully combined. It should resemble wet sand.
- Add one rounded tablespoon of crumbs into each cupcake liner. Use a small glass to press down the crumbs to form a crust.
- Bake the crust for 5 minutes at 325°F. Set aside to cool completely. About 20 minutes.
- Melt 3 tablespoons butter in a medium bowl. Add 1/4 cup granulated sugar and mix to combine. Add 2 egg yolks, almond extract, and vanilla extract and mix until combined. Add almond flour and stir until fully combined. The texture should be paste like.
- Scoop a rounded teaspoon of almond filling over each graham cracker crust. Wet your fingers with a bit of water to prevent sticking and gently press the almond filling into a flat surface. Set aside.
- Add cream cheese to a medium bowl and beat until smooth. About 3 minutes. Add 1/2 cup + 2 tablespoons granulated sugar and beat for another 2 minutes until well combined. Scrape the bowl down as needed so everything is fully combined. Add the Greek Yogurt and mix until combined. Add 1 egg, 2 teaspoons vanilla bean paste, and 1/4 teaspoon salt. Beat for a minute until fully combined and smooth.
- Divide the batter among the 12 cupcake liners. Gently tap the pan on the counter to release any air bubbles. If needed, use a spoon or your finger to even out the filling.
- Bake mini almond cheesecakes at 325°F in a pre-heated oven for 22-23 minutes. Remove from oven and cool on a wire rack for at least one hour.
- Then cover and refrigerate for at least 3 hours minimum, but for best flavor and texture chill overnight.
- Once ready to serve, prepare the vanilla bean whipped cream. Add heavy whipping cream, powdered sugar, 1 teaspoon vanilla bean paste, and a pinch of salt to a stand mixer or mixing bowl.
- Use the whisk attachment or hand-held mixer, and beat the ingredients together, starting on low speed and then increasing to high as it begins to firm up. Beat for about 2 minutes until stiff peaks form.
- Top mini almond cheesecakes with fresh vanilla bean whipped cream, sliced almonds, and a dusting of powdered sugar and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
