Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons melted butter, or coconut oil
  • 2 tablespoons honey, or maple syrup
  • 1½ cups almond flour
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 4 ounces light cream cheese, room temperature
  • 1 cup plain Greek yogurt, room temperature
  • ¼ cup honey
  • 1 egg, room temperature
  • 1 teaspoon vanilla bean powder, or 2 teaspoons vanilla extract
  • 1 cup + ½ cup blueberries, divided
  • Juice and zest of ½ lemon
  • 2 tablespoons water

Instruction

  • Preheat your oven to 350°F. Line a standard-sized muffin pan with 12 muffin liners.
  • In a bowl, combine the meted butter, honey, almond flour, sea salt, and cinnamon. Stir until completely combined. Spoon about a tablespoon of the crust into each of the 12 muffin papers, pressing into the bottoms using your fingers or a spoon. Bake for 10 minutes and let cool while preparing the filling.
  • In a large bowl or stand mixer, beat the cream cheese until smooth. Add the Greek yogurt, honey, egg and vanilla extract. Beat for a few minutes until completely smooth. Divide the filling evenly between the muffin liners.
  • Bake in the oven for 22-25 or so minutes, until centers are set (they may have a very slight jiggle still).
  • Allow to cool completely and then place in the refrigerator to chill while preparing the compote.
  • For the compote, heat 1 cup blueberries, lemon juice & zest, and water in a small saucepan. Bring to a simmer and cook for 10 minutes, until the berries have broken down. Add the remaining ½ cup of blueberries and simmer for another 3 minutes. Remove from heat and let cool slightly before topping each mini cheesecake with a spoonful of compote.
  • Store leftovers in the refrigerator.