Name: Mini Lemon Cheesecakes
Total time: 35 min
Yield: 12
Ingredients: 1 cup Bob’s Red Mill Almond Flour; ¼ cup brown sugar; ½ teaspoon ground cinnamon; 4 tablespoons butter melted; 8 ounces Neufchâtel cream cheese or low fat cream cheese; ¾ cup 0% nonfat greek yogurt 6 ounces; ¼ cup honey; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon lemon extract

Note: It is important that these ingredients are brought to room temperature for the smoothest filling. If you don’t, your filing won’t be as smooth and will have bumps in it.
Preheat the oven to 350 degrees.
To make the crust, stir together almond flour, brown sugar, cinnamon and melted butter until a coarse sand-like texture forms. Line a 12 cup muffin tin silicone muffin liners. (Foil liners will also work. Do not bake without liners)
Press 1.5 tablespoons of the crust mix into each of the 12 muffin cups. If you have extra crust, evenly distribute it among the muffin tin. Make sure to cover the entire bottom of all the cups and gently press the filling down.
Bake the crust for 13-14 minutes at 350 until the edges start to brown a tiny bit.
Once the crusts have cooked, remove the crusts from the oven and allow the crusts to cool while you prepare the filling.
In the bowl of a stand mixer or with a hand mixer- use your whisk attachment and whip together cream cheese, greek yogurt, honey, lemon zest/juice and lemon extract on high speed for 5-6 minutes until smooth.
When your crust is completely cool, scoop 3 tablespoons of cheesecake filling into each of the muffin cups, filling ¾ of the way.
Put the cheesecakes into the fridge and chill for 6-8 hours or overnight. You can also put the cheesecakes in the freezer for 2-3 hours if you’d like them to set quicker.
Store the cheesecakes for up to 5 days in the refrigerator.

Mini Lemon Cheesecakes

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