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Desserts
American
36 mini cheesecakes
20 minutes
55 minutes
3 1/2 cups Melissa’s Almond Clean Snax® – crushed
4 ½ tablespoons Unsalted Butter – melted
¾ cup plus 3 tablespoons Granulated Sugar – divided use
16 oz. Cream Cheese – softened
12 oz. Mascarpone – softened
4 oz. Heavy Cream
1 teaspoon Pure Vanilla Extract
2 (3 oz.) packages Melissa’s Sweetened Dried Strawberries – chopped
3 Melissa’s Sapurana Mangos – peeled; pitted; chopped
3 Eggs
Preheat the oven to 325ºF.
In a mixing bowl, combine the Clean Snax®, butter and 2 tablespoons of sugar. Press equal amounts of the mixture into 36 paper muffin cups Inserted into a muffin tin(s). Bake in the oven for 25 minutes, remove them and set aside.
In a standing mixer, beat the rest of the sugar, the cream cheese and the next 5 ingredients together until well combined. Add the eggs, 1 at a time, after each is incorporated. Pour equal amounts into each of the muffin cups.
Place the muffin tin(s) into a tall sided baking dish and pour water half way up the side of the tin(s). This will be the water bath. Bake, in the preheated oven, for 25-30 minutes or until set.
Cool completely and chill for at least 2 hours.
Garnish with fresh berries, chopped nuts, etc.
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