This is a sponsored review from BlogHer and Kraft.
I’m well-known for my mini cheesecakes, but it’s been a while since I’ve created a new flavor. I’ve been staying away from sweets for a few months now and when I do start adding the occasional dessert back into my life, I plan on avoiding refined sugars as much as possible. With these cheesecakes, I tried using less-processed, more natural sweeteners like honey and sucanat and I honestly wasn’t sure how they would turn out.
Well, guess what? I think these are the best tasting mini cheesecakes I’ve ever made.
It’s dessert week over at Kraft’s Real Women of Philadelphia recipe video contest and I made these Honey Almond Mini Cheesecakes to help inspire you to create your own cream cheese dessert recipe. How would you like the meet the Queen of Cream Cheese, Paula Deen, herself? Do you think you have what it takes be a cooking star? Would you like a chance to win $25,000? If any of these things sound good to you, head over the Real Women of Philadelphia site to join the community, find inspiration, and learn how to enter!
I was looking through the dessert videos this morning and one of my favorites so far is the Philly Brulee recipe by Cindy Gleason Johnson. Creme Brulee is one of my all-time favorite desserts and although it really isn’t that difficult or time consuming to make the real thing, I like Cindy’s no-bake, four-ingredient shortcut version. It’s simple, elegant, and with the addition of cream cheese, I’m pretty sure it tastes fantastic. There are tons of great dessert recipe videos that have been submitted so far at the Real Women of Philadelphia site, have you checked them out yet? Head on over to the Dessert Gallery and let me know which are your favorites.
Honey Almond Mini Cheesecakes with Raspberries
1 cup almond meal
2 tablespoons sucanat or brown sugar
2 1/2 tablespoons butter, melted
8 ounces Philadelphia Cream Cheese, softened
1 egg, at room temperature
1/4 cup honey
1/2 teaspoon almond extract
6 tablespoons heavy whipping cream
stevia or powdered sugar, to taste
special equipment: mini cheesecake pan
Preheat oven to 375 degrees. Lightly coat mini cheesecake pan with non-stick spray.
In a medium bowl, combine almond meal, sucanat (or brown sugar), and melted butter. Stir with a fork until well combined. Divide crumb mixture evenly between the 12 cups of your mini cheesecake pan. Press crumbs firmly onto the bottom and partially up the sides of each cup.
Using an electric mixer, blend softened cream cheese, egg, honey, and almond extract together in a separate medium bowl. Spoon cream cheese mixture into each cup (they will only be half filled). Bake for 14-16 minutes in a preheated 375 degree oven, or until filling has just set. Remove from oven and place pan on a rack to cool for 20 minutes, then carefully remove cheesecakes from pan and let cheesecakes cool completely on the wire rack. Chill completely before serving.
Just before serving, whip heavy cream until soft peaks form. Sweeten to taste with stevia or powdered sugar. Put a small dollop of whipped cream on each mini cheesecake. Top with fresh raspberries.
To see what other food bloggers are creating with Philadelphia products, check out the BlogHer Roundup page!
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