Strawberry Mini Cheesecake Recipe
Prep time
Cook time
Total time
Serves: 8
  • 2 cups blanched almond meal or almond flour
  • 2 tablespoons salted grass-fed butter or coconut oil, softened
  • 1 teaspoon raw honey, melted
  • 2 pounds organic cream cheese (four 8-ounce packages)
  • ½ cup raw honey
  • 3 large eggs
  • 2 tablespoons grass-fed heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  1. Wrap foil tightly around the bottom and up the sides of 4 4-inch (or one 9-10”) springform pans. Cut circles of parchment paper and ft them neatly into the bottom of pans.
  2. In a small bowl, mix together the almond meal, butter, and honey until a loose dough ball forms.
  3. Press equal portions of crust mixture into the bottom of the prepared pans. Set aside.
  1. Preheat oven to 350˚F. Start a pot of water boiling.
  2. Using your kitchen mixer, beat together the cream cheese and honey until light and fluffy. About 2 minutes.
  3. Add the lemon juice, heavy whipping cream, and vanilla. Beat until creamed and consistent.
  4. Beat the eggs in one at a time. Continue beating until light and fluffy. About two minutes.
  5. Distribute the flling evenly into each prepared pan.
  6. Set the pans into the bottom of a casserole dish.
  7. Fill the dish half-way up the pans with boiling water. Carefully place the casserole dish into the oven, being careful not to get water into the pans.
  8. Bake for 1 hour, or until the flling is sof-set. Crack the oven door, turn off heat, and allow the cheesecake to slowly cool in the oven for at least 1 hour. Cover and chill until ready to serve. Refrigerate up to three days.
  9. Remove each individual cheesecake from its pan and set it on a dessert plate. Top with fresh berries, cherry sauce, or drizzle with melted chocolate.
Recipe by Fat-Burning Man at