Buttoni's Low-Carb Recipes

Raspberry Mini Cheesecakes (Dairy Free)

Posted on: October 3, 2018

Raspberry Mini Cheesecakes

I tried my hand at a non-dairy cheesecake by adapting a Blueberry Cardamom Cheesecake recipe at LifeIsStillSweet.com . I put no cardamom or lemon juice in my raspberry version.  I added some almond flour to the middle layer, and I changed up the sweeteners, as honey and dates are just too high in carbs for me.  I also decided to use coconut cream rather than coconut milk, as I find it richer.  This is still quite high in carbs and calories (one of the highest carb counts on my website, in fact), even with my changes.   So this special treat will be reserved for holidays and special occasions.  This recipe is suitable for Phase 2 OWL of Atkins.   Primal/Paleo folks will likely want to use the honey in the fillings and dates in the crust called for in the inspirational recipe, in lieu of the sweeteners I used below.  Below is the mini non-stick springform pan I used:

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Click to enlarge. 4 3/4″ diameter

CRUST:

½ c. pecans, chopped

½ c. walnuts, chopped

3 T. granular erythritol (or sweetener of your choice)

¼ tsp. cinnamon

1 T. coconut oil

BOTTOM VANILLA LAYER:

1 c. raw cashew nuts, soaked in water for 2 hours

¼ c. almond flour

6-8 drops liquid stevia extract

2 T. coconut oil

¼ c. coconut cream

1½ tsp. vanilla

TOP RASPBERRY LAYER:

3/4 c. fresh raspberries

¼ c. coconut cream

2 T. coconut oil

6-8 drops liquid stevia extract

DIRECTIONS:  Soak cashews for 2 hours in water to soften them and set aside for now.

Measure all crust ingredients into a food processor and pulse to blend into a “dough”.  Press half the crust into the bottom of two greased or non-stick mini cheesecake springform pans.  Chill crusts while you wait on the cashews to soften.  Wash processor parts.

Drain water off cashews and place them in food processor bowl.  Measure all other vanilla filling ingredients into the bowl except sweetener.  Pulse until completely smooth and add sweetener slowly, pulse and taste to get it as sweet as you like.  Brands of sweetener vary greatly.  Spoon half the mixture onto each chilled crust and spread top even.  Chill while you make the raspberry top layer.  Wash processor parts.

Place berries in processor bowl.  Add coconut oil and cream and pulse to puree.  Add sweetener slowly again, tasting as you add between pulses, until you get the proper amount for your taste.  If your berries are real sweet, you may want less sweetener; you may need more if they are tart.  Spread half the fruit mixture evenly on top of each cheesecake, trying not to disturb the vanilla layer.  Optional garnish can be a single berry in the center or a sprig of mint.

Chill for 2 hours.  Each mini cheesecake serves two people as it is so rich.

Sliced View

   Sliced View

NUTRITIONAL INFO:   Makes 2 mini cheesecakes.  Serving= ½ cheesecake.  Each serving  contains:

636 cals, 64g fat, 20.15g carbs, 6g fiber, 14.15g NET CARBS, 11.8g  protein, 22 mg sodium

 

3 Responses to "Raspberry Mini Cheesecakes (Dairy Free)"

The sliced view tells me that I cant do it this perfectly ever 🙂

It’s not hard, really. I’m not into difficult cooking.

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