Gluten-Free Mini Raspberry Cheesecakes - No Refined Sugar
If you love cheesecake but want a lighter, naturally sweetened version, these Gluten-Free Mini Raspberry Cheesecakes are just the thing. They’re made with simple ingredients, no refined sugar, no gluten, just pure deliciousness!
Ingredients
For the raspberry sauce
- 5 oz (150g) raspberries , fresh or frozen
- 2 tbsp (30g) lemon juice
- 1 tbsp (15g) honey/maple syrup
For the oatmeal crust
- 1/2 cup (50g) oats
- 1/2 cup (50g) almond flour
- pinch of salt
- 1 tbsp (15g) honey/maple syrup
- 3 tbsp (45g) unsalted butter , room temperature
- 1 tsp (5g) vanilla extract
Cream cheese filling
- 14 oz (400g) cream cheese , at room temperature
- 3 tbsp (60g) honey/maple syrup
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 2 large eggs , at room temperature
- 1/3 cup (80g) sour cream , at room temperature
- 1 tbsp (8g) cornstarch
Instructions
Prepare the refined sugar-free raspberry sauce.
- Place the raspberries and lemon juice into a small saucepan and bring to a boil while stirring constantly.
- Simmer for about 5 minutes or until thickened and remove from heat.
- Sieve to remove the seeds.
- Add 1 tablespoon of honey and mix to combine. Set aside to cool.
Prepare the gluten-free crust.
- Preheat the oven to 350F (180C).
- In a bowl, combine almond flour, oats, baking powder and salt.
- Add butter, honey and vanilla. Stir until combined and crumbly.
- Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly.
- Bake for 8-10 minutes. Remove and let cool slightly.
Prepare the cream cheese filling.
- Reduce the oven temperature to 320F (160C).
- In a large bowl, mix cream cheese with honey, salt, and vanilla extract until smooth.
- Add eggs one at a time, until well incorporated. Add the sour cream and cornstarch and mix to combine. Don’t overmix the mixture to avoid incorporating too much air.
Assemble the mini cheesecakes.
- Divide the filling evenly over the prepared 12 cups.
- Spoon small amounts of raspberry sauce onto each cheesecake.
- Use a toothpick or a skewer to create delicate swirls.
- Bake for about 18-20 minutes.
- Let cool in the pan at room temperature.
- Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.
Video
Nutrition
Serving: 1 serving out of 12Calories: 254kcalCarbohydrates: 13.8gProtein: 6.7gFat: 19.9gSaturated Fat: 10.7gCholesterol: 109mgSodium: 225mgPotassium: 151mgFiber: 1.8gSugar: 7.7gCalcium: 64mgIron: 1mg