Ingredients
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1 1/2 cup gluten-free almond flour
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9 tbsp sugar
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1/4 tsp salt
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5 tbsp butter, melted
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1 (6 oz) container blueberries
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1 tbsp lemon juice
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2 (8 oz) pkgs cream cheese, softened
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1 tsp vanilla extract
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2 large eggs
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1/4 cup sliced almonds
Steps
1
Place oven rack toward top of oven. Preheat oven to 350°F. Line 18 cups of 2 muffin pans with paper liners.
2
In a medium bowl, combine the almond flour, 3 tbsp sugar, and salt. Stir in the melted butter and mix until well combined. Divide the mixture among paper liners (about 1 tbsp per cup). Press firmly into even bottom layer. Bake on top oven rack 10–12 min., until golden brown.
3
Meanwhile, in a medium bowl, with potato masher, mash together blueberries, 2 tbsp sugar, and lemon juice. Let stand. In the bowl of a stand mixer or with hand mixer, beat the cream cheese and remaining 4 tbsp sugar until smooth and fluffy. Add the vanilla and beat in the eggs, one at a time, until just smooth. Divide the mixture among the cups of the muffin pan, over the crust. Bake 10 min., until set. Refrigerate to cool completely.
4
Meanwhile, in a small skillet, toast the almonds 4–6 min. on medium, until golden brown, stirring often. Once cheesecakes have cooled, spoon blueberries on top and garnish with toasted almonds.
Tips
For even more almond flavor, add ½ tsp almond extract or 1 tbsp amaretto to the blueberry mixture.
