Individual Cherry almond cheesecakes

Ingredients:

• Cheesecake Base:
  • 8 oz fat-free cream cheese, softened
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup powdered sugar substitute (adjust to taste)
  • 1 teaspoon almond extract
  • 1 large egg
  • 1 tablespoon all-purpose flour
• Cherry Topping:
  • 1 cup fresh or frozen cherries, pitted and halved
  • 2 tablespoons water
  • 1-2 tablespoons powdered sugar substitute (adjust to taste)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
• Almond Crust:
  • 1/2 cup almond flour
  • 2 tablespoons melted butter or a butter substitute
  • 1 tablespoon powdered sugar substitute

Instructions:

1. Prepare Almond Crust:
   • In a bowl, combine almond flour, melted butter, and powdered sugar substitute. Mix until the crumbs are coated evenly.
2. Create Cheesecake Filling:
   • In another bowl, beat together softened cream cheese, Greek yogurt, powdered sugar substitute, almond extract, egg, and flour until smooth and well combined.
3. Assemble Individual Cheesecakes:
   • Press the almond crust mixture into the bottom of individual silicone molds or muffin tin liners.
   • Pour the cheesecake filling over the crust, dividing it evenly among the molds.
4. Bake:
   • Bake in a preheated oven at 325°F (163°C) for about 20-25 minutes or until the cheesecakes are set.
5. Prepare Cherry Topping:
   • In a saucepan, combine cherries, water, powdered sugar substitute, lemon juice, and almond extract. Cook over medium heat until the cherries are softened and the mixture has thickened slightly.
6. Top Cheesecakes:
   • Once the cheesecakes have cooled, spoon the cherry topping over each individual cheesecake.
7. Chill:
   • Refrigerate the cheesecakes for at least 2 hours or until thoroughly chilled.