Gluten-Free Mini Raspberry Cheesecakes - No Refined Sugar

Instructions

Prepare the refined sugar-free raspberry sauce.

Place the raspberries and lemon juice into a small saucepan and bring to a boil while stirring constantly.

Simmer for about 5 minutes or until thickened and remove from heat.

Sieve to remove the seeds.

Add 1 tablespoon of honey and mix to combine. Set aside to cool.

Prepare the gluten-free crust.

Preheat the oven to 350F (180C).

In a bowl, combine almond flour, oats, baking powder and salt.

Add butter, honey and vanilla. Stir until combined and crumbly.

Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly.

Bake for 8-10 minutes. Remove and let cool slightly.

Prepare the cream cheese filling.

Reduce the oven temperature to 320F (160C).

In a large bowl, mix cream cheese with honey, salt, and vanilla extract until smooth.

Add eggs one at a time, until well incorporated. Add the sour cream and cornstarch and mix to combine. Don't overmix the mixture to avoid incorporating too much air.

Assemble the mini cheesecakes.

Divide the filling evenly over the prepared 12 cups.

Spoon small amounts of raspberry sauce onto each cheesecake.

Use a toothpick or a skewer to create delicate swirls.

Bake for about 18-20 minutes.

Let cool in the pan at room temperature.

Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Dessert