These creamy, fruity individual mini raspberry cheesecakes are a perfectly guilt free low carb indulgence.
I’m going to make a rather large statement here. Small, my friends, is better than big.
Think about it.
- Bills. Earthquakes. Fast food portions. The smaller they are, the more manageable.
- Commerce. If there is a problem, who is more likely to sort it out quickly – your local shop with its individual service or the multinational corporation with the callcenter in XYZ manned with monkeys.
- Work groups in your office. The amount of time a meeting takes is directly related to the amount of people present. The larger teams, the less will get done.
- Investments. Many small ones are safer than putting all eggs in one basket.
- Economies. Singapore, Switzerland, Finland – all tiny countries with small populations ranked amongst the best-governed countries in the world.
- And let’s not forget nature. After all, it was the insects that survived and not the dinosaurs.
There is a tipping point in almost all aspects of life where big becomes too much, too unmanageable, unfeasible.
Do you know that feeling after a big meal? Not nice, walking around with stones in your stomach for hours. Your body will thank you for sticking to smaller, sensible portions. And if there is a large spread, small portions mean you can sample more flavours. Small food is fun, neat, grown-up in a good way and can be eaten with your fingers. Small food is almost too good to be true!
Here’s the epitome of a perfectly formed small dessert: Mini raspberry cheesecakes.
You all know I’m a big (oh dear – wrong word?!) fan of muffins. I’ve posted recipes for spinach & chive mini quiches, carrot cake muffins, low carb chocolate banana muffins, chocolate feast muffins and my most popular recipe, grab & go low carb muffins. I think they are the perfect size treat.
These supremely tasty, super-fruity cheesecakes are so easy to make, you could basically do it with your eyes closed. I made a raspberry sauce with the very useful low carb thickener xanthan gum, inspired by Step Away from the Carb’s Low Carb Berry Sauce. If you are in a hurry, you could even skip this step and drop a few whole berries into the cheesecake mix instead. The one thing I do recommend is to use a silicone baking mould (pan). Unless you use paper cups, a silicone mould is the difference between getting your muffins or mini raspberry cheesecakes out in one piece or scraping tasty crumbs onto a plate.
You can, of course, make this recipe as a cake (increase the oven time in this case to 1 hour and use a springform). Because as we all know, exceptions prove the rule and when it comes to cheesecake, big can be (almost) as good as small.
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- 100g (1 cup) ground almonds
- 50g (1/2 cup) coconut flour
- 60g (1/4 cup) softened butter
- 2 tsp vanilla extract
- 5 tbsp granulated erythritol (I used Natvia)
- 2 x 250 g packets full fat cream cheese (2 cups)
- 2 large eggs
- 120g (1 cup) raspberries plus a few more to decorate
- 2 tbsp water
- pinch of xanthan gum
- Heat the oven to 160 Celsius.
- Mix the ground almonds and coconut flour with 1 tbsp Natvia, 1 tsp vanilla extract and the softened butter until you have a ball of dough. Set aside.
- Mix the cream cheese with the eggs, the remaining 4 tbsp of sweetener and the other 1 tsp of vanilla essence.
- Heat the raspberries (you can use frozen or fresh) with 2 tbsp water in a small pot and cook on a low heat for ca 5 minutes until you have a thick sauce. Take off the heat and stir in a pinch of xanthan gum. This is a thickener - so if you do not have xanthan gum, make sure you reduce the liquid in the raspberries by as much as possible (without burning them!)
- Now you assemble the mini cakes: Form small disks in your hands and press them firmly into the bottom of the muffin tin. If using a regular muffin tin, don't forget to grease the moulds well and perhaps even line the bottoms of the tin with circles of baking paper. I recommend using a silicone muffin tin - this way you are guaranteed to get your cheesecakes out in one piece.
- Next, spoon the raspberry sauce on the dough base and then pour in the cheesecake mix.
- Stir a little to get some of the sauce to the top, but be careful not to over-stir. It will still taste great, but not look as pretty. Dot any remnants of the raspberry sauce on the top.
- Bake ca 45 minutes until the top of the cakes is firm. The center will still be jiggly.
- Cool to room temperature, then put the muffin tin in the fridge and wait until the cakes are cold. Only then remove them from the mould.