- SERVING SIZE
- 1 tart
- 10 Min
- COOK TIME
- 25 Min
If you love to bake, bite-size items are great go-to recipes, since there is built-in portion control. Remember, smaller portions are an important part of any meal plan. Plus, our Almond Cheesecake Tarts are so decadent, a smaller bite doesn't mean they're small on taste!
What You'll Need:
2 (8-ounce) packages fat-free cream cheese, softened
1 teaspoon almond extract*, divided
teaspoon fresh lemon juice, divided
1 tablespoon sugar
1 cup reduced-fat sour cream
cup sliced almonds
What To Do:
- Preheat the oven to 325 degrees. Line mini muffin pans with foil muffin cup liners.
- In a large bowl, combine the cream cheese and 1/2 cup sugar; beat well. Beat in the eggs one at a time then beat in 1/2 teaspoon almond extract and 1/4 teaspoon lemon juice until well combined. Spoon the mixture evenly into the muffin cups.
- Bake for 15 minutes.
- Meanwhile, in a small bowl, combine the sour cream and the remaining 1 tablespoon sugar, 1/2 teaspoon almond extract, and 1/4 teaspoon lemon juice; mix well then spread over the cheesecake tarts. Top each with slivered almonds.
- Bake for 10 minutes. Let cool, cover, and chill for at least 4 hours before serving.
*To make this a gluten-free recipe, use gluten-free extract.
Nutritional InformationShow More
Servings Per Recipe: 35
Calories from Fat
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