Apricot Almond Mini-Cheesecakes

Apricot Almond Mini-Cheesecakes

Dainty and delicious.
Apricot Almond Mini-Cheesecakes

½ cup crushed graham crackers
¼ cup ground almonds
2 tablespoons melted butter
2 tablespoons sugar


8 oz. cream cheese
1 egg
1 teaspoon vanilla
1/3 cup sugar
Dash salt

Apricot pie filling
White chocolate chips
Sliced almonds

Preheat oven to 375º F.

Prepare crust:

In small bowl, combine crust ingredients. Distribute mix evenly among all of the cavities in the Mini-Cheesecake Pan. With a shot glass or small measuring cup (like a medicine cup) press the crust mix onto the bottom and partially up the sides of the cavities.

Prepare filling:

In mixer, beat cream cheese and egg until smooth. Add vanilla, sugar, and salt. Mix well. Pour mixture evenly over the crusts. Bake for 20-25 minutes. Cool. Remove from pan by lifting pan bottom from underneath with a wooden spoon or similar object. Gently remove cheesecake from pan bottom. Refrigerate.

To assemble:

Spoon apricot pie filling on top of mini-cheesecake. Melt white chocolate chips. Drizzle melted white chocolate over apricot pie filling with a fork. Garnish with sliced almonds.