Gluten-Free Mini Lemon Meringue Cheesecakes

Crust:

1/2 cup pecans

1/2 cup almond flour

2 pitted dates

2 Tbsp coconut oil

1 splash vanilla extract

Preheat oven to 325 degrees. Put all ingredients in a food processor and pulse several times. Do not over pulse. Crust should still look crumbly but stick together like dough when pressed together. Press evenly onto the bottoms of a greased mini muffin or 12-cup mini cheesecake pan. Bake crust for 8-10 minutes. Remove from oven and set aside.

Filling:

1- 8oz package of cream cheese

2 Tbsp sour cream

1/4 cup sugar

2 Tbsp lemon juice, fresh

Zest of one lemon

1/2 tsp vanilla extract

2 Chino Valley Ranchers organic eggs

Lemon Curd (store purchased or prepared)

Beat the cream cheese, sour cream and sugar together with a mixer on medium until thoroughly blended. Add in lemon juice and mix well. Add in lemon zest, vanilla and the eggs. Beat until creamy consistency. Evenly add the cream cheese mixture to the crusts. Bake at 325 degrees for 17-20 minutes. Remove from oven and set aside to cool.

Once cooled, spread a thin layer of lemon curd on top of the cheesecakes.

Meringue:

1/4 cup Chino Valley Ranchers organic egg whites

1/4 tsp cream of tater

6 Tbsp sugar

1/2 tsp vanilla extract

Set oven to broil. Beat egg whites on medium until frothy. Add in cream of tartar and beat until fluffy. Add one Tbsp of sugar at a time while continuing to beat the egg whites. Beat until the eggs form thick peaks. Add the vanilla and beat for 30 more seconds.

Top the lemon curd layer with the meringue topping. Use a decorative tip to pipe the meringue if you have one. Immediately place the cheesecakes back in the oven and broil for about one minute (or less depending on how hot your oven is). Check every 30 seconds to prevent burning. Broil just until meringue tops are golden brown.

The recipe creates 12 mini cheesecakes.

This delicious recipe is by Michelle Pittman. Find more recipes like this on her Instagram, @spinmeaneatclean!