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Mini Raspberry Cheesecakes (gluten free, low carb)

These creamy, fruity individual mini raspberry cheesecakes are a perfectly guilt free low carb indulgence.
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 256kcal



  • 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.


Calories: 256kcal | Carbohydrates: 7.3g | Protein: 7.7g | Fat: 23g | Saturated Fat: 10.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.8g | Cholesterol: 84mg | Potassium: 81mg | Fiber: 3.2g | Sugar: 1.9g