Melt-in-Your-Mouth Gluten-Free Kiwi Lemon Cheesecake Tartlets

Allergens

Dairy (cream cheese) - Eggs

Ingredients

• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup fresh lemon juice
• 1/2 tsp lemon zest
• 3 kiwifruits, peeled and thinly sliced
• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix almond flour, melted coconut oil, 2 tablespoons of sugar, vanilla extract, and salt until combined. Press the mixture into the bottom and sides of four 4 inch tart pans.
3. Bake for 10 12 minutes or until golden brown. Allow to cool completely on a wire rack.
4. In a large bowl, beat cream cheese, remaining 1/2 cup of sugar, egg, lemon juice, and zest until smooth. e) Pour the filling into the cooled crusts and bake for an additional 18 20 minutes or until set. Allow to cool completely in the refrigerator. f) In a small bowl, whisk together powdered sugar and lemon juice to create the glaze. Drizzle over the cheesecake filling. g) Arrange kiwi slices on top of each tartlet for a burst of color and flavor.

Chef’s Insight

Allow the cheesecake to cool completely before adding the glaze to prevent it from becoming too runny.

Notes

For a more intense lemon flavor, add an additional tablespoon of lemon zest to the filling mixture.