Mini Goat Cheese Cheesecakes

Directions

Crust

1. Step 1 complete

   Combine Hint of Sea Salt Nut-Thins®, almond flour, and sugar in a food processor and process to a fine powder. Slowly drizzle in melted butter and zest, and pulse until mixture resembles wet sand.

2. Step 2 complete

   Line a muffin pan with 12 cupcake liners and divide crust mixture evenly, about 3½ teaspoons in each well. Press crust firmly into the bottoms using the base of a shot glass or the back of a spoon. Transfer to the refrigerator.

3. Step 3 complete

   Preheat the oven to 375°. Bake the chilled crust for 10 to 12 minutes, until lightly browned and set. Remove from the oven and allow to cool for at least 10 minutes before filling.

Filling

1. Step 4 complete

   Reduce the oven temperature to 300°. In the bowl of a food processor, combine goat cheese, sugar, creme fraiche, honey, vanilla, and salt. Process until smooth, about 40 seconds. Scrape down the sides of the bowl, add the eggs, and pulse until fully incorporated but not overmixed.

2. Step 5 complete

   Transfer the filling to a large measuring cup or a vessel with a spout and fill each well of the muffin pan, leaving about ¼ inch at the tops. Place muffin pan on a baking sheet and bake for 18 to 20 minutes, until slightly set, or until the centers of the cheesecakes don’t jiggle when the pan is tapped. Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator for at least 4 hours.

Topping

1. Step 6 complete

   Spread almonds and crushed Hint of Sea Salt Nut-Thins® on a baking sheet lined with parchment. Whisk together brown sugar and hot water until sugar dissolves, then pour over the nut mixture and toss to combine. Bake at 350° until golden and toasted, about 10 minutes. Remove from the oven and allow to cool before crumbling.

Assemble

1. Step 7 complete

   Remove liners from the baked cheesecakes. Top with crumble, drizzle with honey, and finish with more lemon zest.