Ingredients:

2 cups whole almonds

2 tbsp. stevia

4 tbsp. real butter

16 oz. cottage cheese

8 oz. cream cheese

6 eggs

3/4 cup stevia

3/4 tsp. almond extract

Topping when serving:

1/4 cup frozen mixed berries per cheesecake, thawed or canned cherry pie filling

Directions:

1. Preheat the oven to 350. In a large food processor: pulse the almonds, 2 tbsp. stevia, and 4 tbsp. butter until a coarse dough forms. Line tins with paper or foil cupcake liners. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.

2. Then combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extract. Mix until combined. Add the eggs. Blend until smooth. You may need to scrape down the sides.

3. Divide the batter between the muffin cups. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove the paper or foil liners. Serve with thawed frozen berries or cherry pie filling.

4. This makes 24 individual cheesecakes.

5. To serve just thaw in the fridge overnight and then top with some berries.

Bon Appetit!