Gluten-Free Raspberry Swirl Mini Cheesecakes
Bitesize cheesecake… does it get any better? These raspberry swirl mini cheesecakes are a total crowd-pleaser, plus they are gloriously gluten-free thanks to their delicious almond flour base. Made in cupcake cases, these little treats are easy to make and a hit with kids and adults alike!
Both my kids and I adore a cheesecake, but often we can’t order when we’re out because my boys can’t eat gluten. Therefore I thought I’d test out my delicious almond flour crust as a cheesecake base and it did not disappoint! I haven’t baked with the kids in ages so they were seriously pumped to get involved. It’s a great recipe for kids because it’s simple, encourages messy hands, plus… making swirl patterns in the cheesecake is the best fun.
If these guys can do it, so can you! Get involved…
Gluten-Free Raspberry Swirl Mini Cheesecakes
Ingredients
- For the Cheesecake Base:
- 2 cups almond flour
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 1/4 cup salted butter, softened
- 1/2 tsp vanilla extract
- 1 egg
- .
- For the Cheesecake Filling:
- 32 oz cream cheese, room temperature
- 1 1/2 cups plus 4 tsp granulated sugar
- 1 tsp pure vanilla extract
- 2 tbs unsalted butter, melted
- 4 oz raspberries (1 cup)
- 1/8 tsp salt
- 4 large eggs, room temperature
Instructions
- Preheat oven to 325°F. Prepare two 12-cupcake muffin tins with paper cases.
- Add the almond flour, sugar and salt to a large bowl and mix.
- Add the softened butter, egg and vanilla. Mix with a wooden spoon or clean hands until combined.
- Press approx 1tbs of the almond crumb mix firmly into the base paper cases.
- Bake for 10 minutes until firm. Cool before filling. Leave oven on.
- Blitz the raspberries in a food processor until smooth. Pass the puree through a fine sieve and mix in 4tsp of sugar.
- Using an electric mixer mix the cream cheese on a medium speed until fluffy, approx 3 minutes. With mixer on low, slowly add 1 1/2 cups of sugar. Add salt and vanilla and mix until well combined.
- Add the eggs one at a time until just combined but do not overmix. Using a spoon, fill the cooled almond crust bases with the cheescake mix.
- Use a teaspoon to drop raspberry sauce over the top of the cheesecakes. With a toothpick, swirl the sauce into the filling.
- Bake until set, approx 15 minutes. Let them cool completely then refrigerate for a minimum of 1 hr.
Nutrition Facts
Gluten-Free Raspberry Swirl Mini Cheesecakes
Serves: 24
|
Amount Per Serving: 1 cheesecake
|
||
|---|---|---|
| Calories | 6600 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Occasionally Bake
How Do You Swirl Your Cheesecake?
The kids made a mixture of designs with their raspberries swirls, and how you choose to do yours is up to you! This cheesecake would work brilliantly with other berries too, I think I’ll make some blackberry swirl cheesecake next because we are heading for the season!
This recipe is based on a traditional cheesecake recipe from Martha Stewart. She uses a classic graham cracker base but I have to say I prefer the flavor you get with almond flour… delicious! I can see these making the perfect treat for a party or pot luck and the fact they’re gluten-free is often appreciated these days. Just remember to let people know there are almonds (tree nuts) in the base! Enjoy, and let me know how yours turn out!
selen
Looking fwd to trying it. Where do we use though 2 tbsp. butter in the filling? Thanks!