About this recipe
These Mini Cheese Cakes are even better than one giant cake. Easier to share too! The lemon adds zest to the mix and goes well with the sweetness of the banana. You can store the mini cheese cakes in an air-tight container in the fridge for up to 5 days.
Mini Cheese Cakes
Cupcake-sized sugar-free cheesecakes.
Servings: 4
Ingredients
- 4 tbsp ground almonds or coarse almond flour
- 50 g butter
- 1 mashed banana
- 1 tbsp lemon juice
- 1 egg
- 200 g quark
- 1 pinch salt
Instructions
- Melt the butter in a pot over low heat. Take it off the stove as soon as the butter is liquid.
- Mix in the ground almonds until the mixture is crumbly. Divide the mixture evenly between 6 (silicon) muffin moulds. Press it down firmly into an even base.
- In a bowl, whisk the egg until it is foamy. Add the mashed banana and the lemon juice and keep whisking for another minute.
- Mix in the quark until you have a smooth mixture. Pour it into the muffin moulds.
- Bake the mini cheesecakes for 50-60min on 180C (Top and bottom heating; fan: 160C). They are done once the middle of the cheesecake is firm.
Variations
Flavouring
I love lemons! But if you prefer a different flavour, like vanilla, go for it!
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