Cheesecake Chatter, Part 2: Mini-Cheesecakes with Almond Crust

My second attempt at a grain and refined sugar free cheesecake resulted in a buttery almond crust and a traditional style cheesecake (yes, this one has dairy).  I used honey instead of sugar and it blended nicely with the cheesecake flavor without overpowering it.  Since I was experimenting and unsure how it would turn out, I made individual cheesecakes in cupcake liners and they turned out great!  I warmed some all-fruit preserves as a quick topping but any type of warmed berry would be a lovely idea.

Add your favorite topping for a little individual dessert!

Crust Ingredients:

1 1/4c almond flour
4tbs melted butter, preferably organic
1/4tsp cinnamon
1/4tsp salt
1tbs raw agave nectar

Filling Ingredients:
16oz cream cheese at room temp
1/3c honey
2 eggs + 1 egg yolk
1/3c sour cream

Directions:
1. Preheat your oven to 400F.  Line a cupcake pan with 12 liners.
2.  To make the crust, mix all ingredients until well combined.  Take a rounded tablespoon of the crust mixture and press it into the bottom of a cupcake liner.  Repeat with each liner.
3. In a large bowl, beat eggs, cream cheese, honey and sour cream until smooth.  Using an ice cream scooper, scoop a mound into each liner on top of the crust (should be over 3/4 full).
4. Place in the center of the oven and bake for 5 minutes.  Then turn the heat down to 200F and bake for another 20 minutes or until they look firm on top and throughout (try NOT to open the oven).  Remove from the pan and chill in the fridge overnight.  Serve with your favorite topping!