Individual Mini Raspberry Cheesecakes
I love the taste of fresh raspberries when they are in season. We try to eat Keto and lower-carb, so I took some traditional cheesecake techniques and made an easier version that is both tasty and lower-carb. I like to serve it with a raspberry sauce underneath it and no-sugar milk chocolate shavings on top of it. Makes for a very fancy looking desert.
READY IN: 25mins
SERVES: 6
YIELD: 6 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 8ounces cream cheese
- 1⁄4
- 1
- 1teaspoon lemon juice
- 1tablespoon vanilla extract
- 1cup slivered almonds
- 2tablespoons butter
- 1pint fresh raspberry
- 1tablespoon raspberry fruit preserves
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DIRECTIONS
- Preheat the oven to 375 degrees F.
- In a food processor grind the almonds down to fine crumbs.
- Melt the butter and add to the almond crumbs.
- Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
- Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
- Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
- Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
- Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
- Cool on a rack, then refrigerate.
- When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
- Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!
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