Sometimes a whole cheesecake is just too much. The long, slow time in the oven then the cooling and refrigerating means making cheesecake can take 2 days before you get one bite. These mini cheesecake muffins are for anyone in a hurry. Made easily in a muffin pan, they can be ready to serve in a couple of hours.
We flavored the batter with a swirl of Love’n Bake Almond Schmear. The burst of almond contrasts with the tart creaminess of the cream cheese. And for springtime, we’re serving them with a chunky strawberry rhubarb sauce, which pairs well with almonds and cream. (A blueberry topping would be just as delicious.)
Here is the recipe for Almond Swirl Cheesecake Muffins.