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Mini raspberry cheesecakes recipe
Mini raspberry cheesecakes recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Try our easy homemade raspberry cheesecakes with a coconut crumb base for a decadent treat.
Ingredients:
  • 110g coconut flour
  • 10.00 gm monkfruit sweetener
  • 2.50 gm ground cinnamon
  • 60g butter, chopped
  • 375g cream cheese, at room temperature, chopped
  • 70g sweetener
  • 4.40 gm vanilla essence
  • 3 eggs
  • 125g raspberries, torn
  • Whipped cream, to serve
  • Raspberries, extra, to serve
Instructions:
  • Start by preheating your oven to 180°C. Lightly grease a 6-hole, 200ml muffin pan and line the base of each hole with baking paper. In a food processor, combine the flour, sweetener, and cinnamon. Add the butter and process until well combined. Then, add 1/3 cup (80ml) of water and process until the mixture holds together when pinched.
  • Spread the flour mixture evenly into the prepared pan, using the back of a spoon to gently press it into the base. Bake for 15 minutes or until golden around the edges. Allow it to cool completely before moving on to the next step.
  • In a bowl, use an electric mixer to blend cream cheese, sweetener, and vanilla until smooth. Add eggs one at a time, beating well. Gently fold in the raspberry, then spoon the mixture over the bases. Bake for 20-25 mins until just set. Let it cool in the pan, then chill in the fridge for 6 hours or overnight.
  • Using a small knife, gently loosen the edges of each cheesecake. Transfer the cheesecakes to serving plates and generously top with whipped cream and additional raspberries.

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