CHEESECAKE MINIs

These cupcake-sized cheesecakes are easy to make and are perfect for Easter especially if you use festive cupcake liners. Although this recipe uses a single 8 oz. “brick” of cream cheese for 6 servings, it is easily doubled.

This delicious recipe is adapted from the Mini Cheesecake recipe by Danielle from LiveWellBakeOften.com. Because the idea is to quell or at least not precipitate hot flashes, I substituted some “cooler” ingredients based on the thermal properties as defined by Traditional Chinese Medicine. Those thermal qualities are noted in parentheses after each ingredient. I also cut back a wee bit on the sugar since many women experience hot flashes after eating sweet desserts.

Crust:

½ cup almond flour/meal (“neutral”)

1 ½ TBSP sugar (“neutral”)

1 ¾ TBSP butter, melted (“warm”)

½ tsp almond extract (“hot” but only a tiny amount)

Pinch of sea salt (“cold”)

Cheesecake Batter:

8 oz. brick of cream cheese (full or low fat), softened to room temperature (“cool”) If last minute, warm 1 brick of cream cheese for 20 to 30 seconds at 50% in the microwave.

¼ cup sugar (“neutral”)

2 ½ TBSP plain Greek yogurt (“cold”) or sour cream (“cool”) (neither fat-free)

½ tsp vanilla extract (“hot”)

1/8 tsp sea salt (“cold”)

1 egg, room temperature (You can place in a cup of warm water for 10 minutes.) (“neutral”)

Topping Choices: Fresh fruit—banana slices & gooseberries(both “cold”) and currants , strawberries, blueberries, kiwi, mandarin orange slices, or mango chunks (all “cool”). Also—jam (strawberry, blueberry, currant, or apricot (“neutral”)), lemon curd or a compote such as strawberry-rhubarb (“cool” to “cold”) or blueberry-lemon (“cool”).

Preheat the oven to 325°F. Place cupcake liners in a muffin tin.

In a small bowl, stir the almond meal, sugar, and pinch of sea salt together. Add the melted butter and almond extract and blend until the mixture is moist. Apportion the crust mixture evenly into the cupcake liners (about 2 to 2 ½ tsp apiece) and press into the bottoms using your fingers or the base of a shot glass or small measuring cup. Bake at 325°F for 5 minutes, then remove and put aside to cool.

Place the softened cream cheese and sugar into a mixer bowl and mix on low using the paddle attachment. Add the sour cream/Greek yogurt, extract, and salt and blend these in also on low. Add the room temperature egg, beating slowly until mixed in. Do not use the whisk attachment as this may lead to a poofy batter which will rise like a soufflé.

Spoon the batter evenly into each cupcake liner, filling almost to the top. Bake at 325°F for 20 to 22 minutes until cheesecake batter is set. They may jiggle slightly in the top center when pulled from the oven but will firm up.

Let cool in the pan for 1 hour before covering and placing in the refrigerator for at least 3 to 4 hours. Place desired topping on them, plate, and serve. I leave festive cupcake liners on which also helps keep any topping from sliding down the sides. Should you wish to remove the liners, place the mini cheesecakes in the freezer for about ½ to ¾ hour, remove, and then peel off the liners.

Refrigerate or freeze in an air-tight container. They will keep for 4 days in the fridge (if they last that long) and in the freezer for 2-3 months. Thaw overnight.