Making these wonderful little desserts always makes me smile!
1 cup ground pecans
1/3 cup almond flour
2/3 cup ground golden flaxseeds
6 tablespoons of butter, melted and cooled
Preheat the oven to 350°. Line a 12 count muffin pan with liners. In a large bowl mix ground pecans, almond flour, flaxseeds, and butter until well blended. Scoop a heaping tablespoon into each section and press firmly. Cover with aluminum foil and bake for 15 min. Remove foil, rotate pan, and bake for another 5 min. Remove and let cool completely.
1-15 oz. can Oregon Dark Sweet Cherries cooked over medium heat until thick. Remove and let cool.
(Cheesecakes can be served plain or with your choice of toppings.)
2 (8 oz.) package of cream cheese
1 cup whole milk Ricotta cheese
¼ tsp. sea salt
4 tablespoons local honey
2 tbs. grated lemon
Place all ingredients into a food processor and blend until mixture is smooth and well incorporated.
Top each mini crust with enough filling so that it reaches the top of the muffin liner. Refrigerate for 4 hours until set. Remove from muffin tin and place onto a serving platter. Top with dark cherries.
Serve and enjoy!