Gluten-Free Mini Raspberry Cheesecakes – No Refined Sugar

For those who love cheesecake however need a naturally sweetened model, these Gluten-Free Mini Raspberry Cheesecakes are simply the factor. They’re made with easy components, no refined sugar, no gluten, simply pure deliciousness!

The crust is a mixture of oats and almond flour, held along with butter and honey. It bakes up barely crisp and nutty, the right base for the creamy cheesecake filling. As a substitute of sugar, I sweeten the filling with honey or maple syrup, which supplies it a fragile sweetness that pairs superbly with the tart raspberry swirl.

Talking of the raspberry swirl, it’s so simple as cooking recent raspberries with a little bit of lemon juice, straining out the seeds, and stirring in some honey. It leads to a shiny, fruity sauce that swirls superbly into the cheesecake earlier than baking.

As soon as they’re baked, these mini cheesecakes are wealthy, creamy, and simply candy sufficient. They make an ideal little deal with for an important day or simply as a result of. Plus, they’re straightforward to make forward and retailer within the fridge for while you want a fast dessert.

I like serving them chilled, with an additional drizzle of raspberry sauce on high. Hope you get pleasure from them as a lot as we did!

How you can make Gluten-Free Mini Raspberry Cheesecakes

Start by making ready the refined sugar-free raspberry sauce. For this, place the raspberries and lemon juice in a small saucepan and produce to a delicate boil, stirring consistently. Let it simmer for about 5 minutes till thickened, then take away from warmth. Pressure by a sieve to take away the seeds, then stir in a tablespoon of honey and put aside to chill.

For the gluten-free crust, preheat the oven to 350°F (180°C). In a bowl, mix almond flour, oats, baking powder, and salt. Add butter, honey, and vanilla, mixing till a crumbly dough varieties. Divide the combination evenly amongst 12 lined muffin cups, urgent it firmly into the bottoms utilizing the again of a spoon. Bake for 8-10 minutes, then take away from the oven and permit to chill barely.

To put together the cream cheese filling, cut back the oven temperature to 320°F (160°C). In a big bowl, combine the cream cheese with honey, salt, and vanilla extract till clean. Add the eggs separately, mixing till simply integrated. Stir within the bitter cream and cornstarch, being cautious to not overmix and introduce an excessive amount of air.

Assemble the mini cheesecakes by dividing the filling evenly over the ready crusts. Spoon small quantities of raspberry sauce onto every cheesecake and use a skewer to create delicate swirls. Bake for 18-20 minutes, then allow them to cool at room temperature within the pan. Refrigerate for at the very least 4-6 hours or in a single day earlier than serving.

For those who attempt it out, don’t overlook to share the pictures with me on Instagram. Would like to see the way it seems for you.

Different gluten-free recipes it’s possible you’ll prefer to attempt

Do this Gluten-Free Blueberry Lemon Bundt Cake for a easy and pleasant dessert, a more healthy twist on a traditional deal with.

This Gluten-Free Apricot Almond Cake is a gentle and fluffy gluten-free cake made with easy components, completely moist, scrumptious, and very best for any event!

This Healthy Gluten-Free Banana Bread is a scrumptious, guilt-free deal with, naturally sweetened with honey and ripe bananas, excellent for breakfast or a snack!