Ingredients:
 
2 (8-ounce) packages fat-free cream cheese, softened
1/2 cup plus 1 tablespoon sugar
3 eggs
1 teaspoon almond extract*, divided
1/2 teaspoon fresh lemon juice, divided
1 cup reduced-fat sour cream
1/4 cup slivered almonds
 
Directions:

Preheat the oven to 325 degrees. Line mini muffin pans with foil muffin cup liners.

In a large bowl, combine the cream cheese and 1/2 cup sugar; beat well. Beat in the eggs one at a time then beat in 1/2 teaspoon almond extract and 1/4 teaspoon lemon juice until well combined. Spoon the mixture evenly into the muffin cups.

Bake for 15 minutes.

Meanwhile, in a small bowl, combine the sour cream and the remaining 1 tablespoon sugar, 1/2 teaspoon almond extract, and 1/4 teaspoon lemon juice; mix well then spread over the cheesecake

Bake for 10 minutes. Let cool, cover, and chill for at least 4 hours before serving. tarts. Top each with slivered almonds.

Note: To make this a gluten-free recipe, use gluten-free extract.