These creamy, fruity individual low carb raspberry cheesecakes are a perfectly guilt free indulgence.
I'm going to make a rather large statement here. Small, my friends, is better than big.
Think about it.
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: low carb raspberry cheesecake.
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.
After making this (full sized) orange brandy cheesecake recently, I thought it was time to test my beloved silicone muffin pan with some mini raspberry cheesecakes.
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.
Raspberries are one of my favourite low carb fruits.
They have 7.3 net carbs per half cup. The blog All Natural Ideas has an interesting article about the best low carb fruits - check it out here.
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.
★ Tried this recipe? Give it a star rating below!★
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
(This post contains affiliate links from which I may make a small commission at no cost to you.)
Mini Raspberry Cheesecakes (gluten free, low carb)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 100 g / 1 cup almond flour or ground almonds
- 50 g / ½ cup coconut flour
- 60 g / ¼ cup softened butter
- 2 teaspoon vanilla extract
- 5 tablespoon granulated sweetener
- 2 cups / 500g full fat cream cheese
- 2 large eggs
- 1 cup / 120g raspberries plus a few more to decorate
- 2 tablespoon water
- pinch xanthan gum
- Heat the oven to 160 Celsius.
- Mix the ground almonds and coconut flour with 1 tablespoon Natvia, 1 teaspoon 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 tablespoon of sweetener and the other 1 teaspoon of vanilla essence.
- Heat the raspberries (you can use frozen or fresh) with 2 tablespoon 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.
Do you really need xantan gum? Can i use anything else?
Hi Kasia, you can also reduce the sauce as much as possible so it's thicker. Or use a pinch of ground chia seeds, they are also good for thickening
Just made the raspberry cheesecakes & they are delicious! I needed a bit extra butter as the base was a bit crumbly (fine once it was baked).
I kept a small amount of the cheese mix and added lemon juice to it to make a plain lemon mini cheesecake, Yum!
Will be making this recipe often I think! Thankyou Katrin
HI Anne, I like the idea of theplain lemon mini cheesecakes and would like to make this without the Raspberries.
How much lemon juice did you use for the one mini cheesecake you made?
Hi I’m guessing these would freeze ok too?
Yes you can freeze them!
Can I use almond flour instead of the almonds?
yes you can! 🙂
Lots of people have given this recipe 5 stars but it's not clear from their comments if they actually made it first. I thought it was great but there are a few changes I'll make next time. The base didn't come together as a dough so I added more butter and it was ok when I pressed it into the moulds. I had enough base to make at least 16 cheesecakes but only enough cheesecake mixture for 12, so I'm thinking of trying 75g almond meal, 40g coconut flour and 50g butter for the base next time. I also found that they only took 30-35 minutes to cook in my oven but it's a terrible old oven that often seems hotter than it's supposed to be. I'll definitely be making these again!
Hi Robyn, thank you for your comment - it's always so interesting to see how others adapt and tweak recipes and make them work for themselves. And you are definitely right about ovens... it does seem that no 2 are the same! Glad to hear you're adding them to your repertoire 🙂
Sam | Ahead of Thyme
YUM! Raspberry cheesecake is my favourite!! I love that these are bite sized pieces.
The tartness of the raspberries work very well in cheesecake, I completely agree
I'm going to a pot luck dinner this weekend and these would be a perfect dessert to bring.
What a great idea. Hope you'll make them!
Bintu - Recipes From A Pantry
Good gracious me, how delightful are these! I need to make these for a special meal very soon
Love these bite sized cheesecakes, perfect for people who need a gluten free sweet treat.
Rebecca @ Strength and Sunshine
This makes for such a lovely little treat!
Allison - Celebrating Sweets
These look perfect! I love mini desserts, they're so fun!
These look amazing! bite size cheesecakes, love it!
Now you have me craving cheesecake in the morning, thanks alot hehe. Raspberry is a great twist on the traditional strawberry cheesecake too!
Liz @ I Heart Vegetables
Yum!!! Those raspberries look PERFECT! I haven't made cheesecake in forever and I love mini desserts!
Once you start making cheesecakes.... you want to make them every week!