1 Cup of Almond Flour
1/4 Cup of Coconut Palm Sugar
1 Tsp of Cinnamon Powder
1/4 Cup of Kerry Gold Melted Butter
16 oz. of Cream Cheese room temperature
1/2 Cup of Coconut Palm Sugar
1/4 Cup of Heavy Cream
2 Large Eggs Room temperature
2 Tsp of organic lemon juice
1/2 Tsp of Vanilla Extract
Blueberries or your favorite berry of your choice!
Preheat Oven at 350 Degrees
Add all all your crust ingredients into a small mixing bowl and mix well.
Place homemade crust into your cupcake tin divide evenly and press firmly. Make sure to spray your cupcake tin. I prefer to use the silicone cupcake cups. Much easier to clean as well!
Place in oven for 10-12 minutes until golden brown. Set aside after baking and let it cool down while preparing your cheesecake filling.
Now you can work on your cheesecake filling. Get a large mixing bowl and a hand mixer.
With hand mixer beat your cream cheese first in bowl until a creamy texture.
With your sugar gradually add a little bit at a time while mixing into cream cheese.
Now you can add your 1/4 cup of heavy whipping cream.
Grab your 2 large eggs and mix one at a time.
Add your organic lemon juice and vanilla extract. Make sure not to over beat your ingredients.
Divide batter evenly after crust has cooled. I prefer to use miniature ice cream scooper to divide your filling. Makes it a lot easier and less messy.
Bake at 320 for 15 minutes until a tiny bit form but not too much. You may need to add a few more minutes to the baking time depending on your oven.
After it is done baking let it cool down completely then let it chill over night in your refrigerator,
Place Berries on top the next day of each cheesecake bite.