Prep time: 20 minutes
Cook time: 30 minutes
Yields: 6 mini cheesecake
Ingredients for crust:
- ¼ cup almond flour
- ¼ cup coconut flour
- 1 tablespoon Sweet Like Sugar
- 2 tablespoons butter, melted
Ingredients for cheesecake:
- 8oz cream cheese, softened
- ½ cup Sweet Like Sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- A pinch of salt
- ¼ cup Fig Jam
Step 1: Pre-heat oven to 300* Fahrenheit, line a muffin tin with muffin liner and keep aside.
Step 2: In a medium bowl, combine almond flour, coconut flour, Sweet Like Sugar, and melted butter together until crumbly and wet.
Step 3: Spoon about 2 tablespoons in each muffin well and press with the back of spoon.
Step 4: Bake for 10 minutes until the edges are golden brown. Meanwhile prepare the cheesecake filling.
Step 5: In a large mixing bowl, cream together cream cheese and Sweet Like Sugar until fluffy. Add egg, vanilla extract and salt mix until it was smooth and creamy.
Step 6: Once the crust was bakes, scoop the cheesecake filling over the crust until top. Place 2 teaspoons of Fig Jam over the cheesecake and swirl it with toothpick.
Step 7: Return the muffin pan to the oven and bake for 20 minutes until the center of the cheesecake jiggles and the edges are set.
Step 8: Let it cool for 10 minutes over the counter and refrigerate for 2 -3 hours until completely sets.
Step 9: Serve the mini cheesecake and enjoy.