Ingredients

The following ingredients have 24 Servings
  • 2 cups whole almonds
  • 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 4 tbsp salted butter
  • 16 oz 4% fat cottage cheese
  • 8 oz cream cheese
  • 6 eggs
  • 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 cup frozen mixed berries per cheesecake (thawed)

Instruction

  • Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
  • Meanwhile, combine the Friendship Dairies 4% cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined.
  •  Add the eggs. Blend until smooth. You will need to scrape down the sides. Divide the batter between the muffin cups. 
  • Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with thawed frozen berries.