Apricot Almond Mini-Cheesecakes

 

Crust:

½ cup crushed graham crackers

¼ cup ground almonds

2 tablespoons melted butter

2 tablespoons sugar

Filling:

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.

 

Make the crust:

Combine the crust ingredients in a small mixing bowl. Distribute the mixture equally throughout the cavities of the Mini-Cheesecake Pan. Press the crust mixture into the bottom and partially up the sides of the cavities using a shot glass or tiny measuring cup (such as a medicine cup).

Make the filling:

Cream cheese and egg should be combined in a mixer until smooth. Mix in the vanilla, sugar, and salt. Combine thoroughly. Distribute the mixture evenly over the crusts. 20-25 minutes in the oven Cool. Remove from pan by using a wooden spoon or similar item to remove the pan bottom from beneath. Remove the cheesecake from the pan's bottom gently. 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.