Almond Cheesecake Tarts

I'm not supposed to be eating desserts on my weight loss plan, but every now and then that sweet tooth rears it's ugly head. Just might have to whip up a batch of these. They're sweet without being cloying. And since they're in individual portions, maybe I'll have one and then take the rest to the neighbors...

Almond Cheesecake Tarts
Makes twelve individual cheesecakes.

2/3 cup almonds, finely chopped
1 cup graham cracker crumbs
1/2 cup sugar, divided use
1/3 cup butter, melted
16 ounces cream cheese, softened
1 teaspoon almond extract
1 tablespoon grated lemon rind
1 tablespoon lemon juice
2 eggs
Raspberries for garnish

Preheat oven to 350°.

Mix almonds, crumbs, 1/4 cup sugar and butter together. Mixture should be crumbly. Press into muffin tin lined with 12 foil baking cups.


Beat cheese, almond extract, lemon rind, lemon juice and 1/4 cup sugar until smooth. Add eggs and beat until well-combined.


Spoon 1/4 cup filling mixture into each baking cup. Bake at 350 degrees for 20 to 25 minutes, until centers are set.


Remove and cool. Chill overnight for best flavor. before serving, top each cheesecake with a couple of raspberries.