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…
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!