for the crust:
1 cup flour
1/3 cup almonds, finely ground
2 tbsp brown sugar
1/4 tsp salt
6 tbsp butter, cold
for the batter:
8oz cream cheese
1/4 cup sugar
2 tbsp cream
1 tsp vanilla
Use a food processor to grind the almonds.
In a large bowl, whisk the flour, almonds, brown sugar, and salt together.
Cut in the cold butter using two knives (or your fingers) until the mixture is crumbly.
Divide the crumbs between the 12 cups of the cupcake tin. Press firmly in the bottom and sides of each tin.
Bake at 350 for 8-10 minutes, or until just slightly browned.
Let the crusts cool completely, and start making the batter. In the bowl of a stand mixer, combine the cream cheese and sugar.
Add in the cream, egg, and vanilla.
Use a small ice cream scoop to add the batter on top of each crust.
Bake at 325 for 18-20 minutes, until just set. For the record, it’s totally ok if the tops crack – perfection is not necessary. (That’s what I tell myself, at least).
Allow to cool for about 30 minutes – the tops will sink just a bit.
Use a butter knife to loosen the sides of each cheesecake. Carefully invert the pan, and push each one out, then quickly turn them right-side up. The metal plates on the bottom of each cheesecake should easily slide off.
Decorate as desired, and refrigerate.
If you missed our other 3 wedding desserts, check them out now: Andes Mint Brownies, Strawberry Bruschetta, & Salted Caramel Shortbread Bars.
Adapted from this recipe