There’s just nothing like cheesecake, but some recipes can be overly complicated. I’m a low maintenance baker; if it involves separating eggs or putting things in a water bath, that’s a step too far for me. I love this recipe for its simplicity, its clean ingredients, and above all its tasty results! If you’re looking for an easy, crowd-pleasing recipe to celebrate Father’s Day or any other summer occasion, you can’t go wrong with this one. It would be even more tasty with some of the homemade jam from last month’s recipe as a topping, so give it a try!

Ingredients:

· 1 & 1/4 cups almond flour

· 3 Tbsp maple sugar or other sweetener

· 5 Tbsp grass fed butter, melted

· 8 oz cream cheese, room temp.

· 1 large egg, room temp.

· 1/4 cup maple syrup or other sweetener

· 1/4 cup sour cream, room temp.

· 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 and line a 12 cup muffin tin paper with liners.

2. To make the crust, mix together the almond flour, 3 Tbsp of sweetener, and butter until thoroughly combined. Press the mixture into the muffin liners evenly.

3. To make the filling, mix all of the other ingredients until smooth. Spoon the mixture into the liners on top of the crust (about 2 Tbsp for each cup)

4. Bake at 350 for 20 minutes.

5. Remove from oven and let cool completely on the counter. Then chill in the refrigerator for at least 3 hours, until ready to serve.

*This recipe took inspiration from the website jenniferbanz.com