Mini Raspberry Cheesecakes

I don't know why, but there's something about raspberries that just seems romantic. Maybe it's the color... Or the sweetness... Regardless of the reason, these individual raspberry cheesecakes make a great Valentine's Day dessert with that special someone (or, let's be real, a great dessert to eat alone or with anyone any time).


Mini Raspberry Cheesecakes

Yield: 12 | Prep Time: 40 min | Cook Time: 15-20 min | Cool Time: 90 min


Ingredients:

2 cups almond flour

Sea salt

1/3 cup coconut oil

1 1/2 cups dates

1/2 cup water

1 stick (8 oz) cream cheese

3 T Greek yogurt

1 1/2 tsp vanilla

1 1/2 tsp lemon juice

1 egg

1/2 - 1 cup fresh raspberries

  1. In a pan, heat dates and 1/2 cup water for 3-5 minutes

  2. Pour almond flour into a bowl, and stir in a pinch of salt

  3. Pour dates into food processor, and pulse a few times. Then add the water, and continue to pulse until smooth

  4. Melt coconut oil in a pan (you can use the same pan as you used for the dates), then pour in with the almond flour and salt and stir until fully incorporated

  5. Add about 1/3 cup date paste to almonds and mix until combined,

  6. Put cupcake liners in all 12 holes of a muffin tin, then use a spoon to scoop the almond/date mixture into each of the 12 cupcake liners (I find between 1 and 2 tablespoons to be a good amount for one)

  7. Use your fingers or a tablespoon to smoosh down a crust in the bottom and partially up the sides of each cupcake liner, then place in refrigerator while making the filling

  8. In a mixing bowl, beat 1 stick cream cheese until smooth, then add Greek yogurt, vanilla, lemon juice, a pinch of salt, and the rest of the date paste, and beat until combined

  9. Add fresh raspberries, and briefly beat until raspberries are broken up

  10. Crack one egg into mixture and beat until just combined (this will take less than a minute)

  11. Spoon cream cheese mixture into cupcake liners with crusts

  12. Bake at 325° for 15-20 minutes

  13. Carefully remove the muffin tin from the oven, and transfer the individual cheesecakes to a cooling rack once you can do so without burning yourself

  14. Allow them to cool to room temperature (20-30 minutes), then refrigerate for at least an hour

  15. Remove cupcake liners, and serve.

Print the PDF here

Mini Raspberry Cheesecakes
.pdf
Download PDF • 1.79MB