Mini Almond Cheesecakes
These mini almond cheesecakes start with a buttery graham cracker crust, followed by a soft almond frangipane layer and a creamy vanilla bean cheesecake filling. Finished with fluffy vanilla bean whipped cream, sliced almonds, and a dusting of powdered sugar, these mini cheesecakes taste like an almond croissant meets cheesecake combined in one elegant dessert.
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 (226g) 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.