It’s hard to imagine anything more deliciously scrumptious than these miniature sized, almond based, silky-smooth, creamy cheese raspberry delights.
I have taken great liberties with this raspberry cheesecake, made it in miniature and turned it into a sweet, squidgy-like pudding, to be eaten with a tangy dollop of cream cheese and a juicy raspberry on top. Strawberry jam – Insistently sweet, it does need the counterbalance of tangy cream cheese and jam. Yummy
RASPBERRY CHEESECAKE CUPS
It’s hard to imagine anything more deliciously scrumptious than these miniature sized, almond based, silky-smooth, creamy cheese raspberry delights. Yummy…
1
servings40
minutesIngredients
CRUST
120 g Softened Butter
150 g Erythritol
1 Egg
90 g Almond Flour
45 g Coconut Flour
1 tsp Baking Powder
2 tsp Vanilla
Pinch of Salt
FILLING
2 tbsp low carb Strawberry Jam (Home made)
120 g Cream Cheese
4 tbsp Erythritol
1 tbsp Sour Cream
1 tsp fresh Lemon Juice
1/2 tsp Vanilla Essence
Method
- Preheat oven 160 C
- CRUST
- Mix all pastry ingredients together with a fork and then with your hands until you have a nice dough. Don’t overwork it.
- Grease a 12 cupcake baking tray (mine are quite low and small so you may get less cups with your baking tray).
- Press the dough into the individual cupcake forms with your fingers.
- also put little round pieces of greaseproof paper in each cupcake form.
- Prick the base several times with a fork.
- Cover the baking tray loosely with tin foil and bake for 15-20 minutes or until golden brown.
- Leave the pastry cups in the baking tray until completely cooled.
- Ease out with a small knife.
- Heat the strawberry jam in the microwave until warm and runny.
- FILLING
- Whisk together cream cheese, erythritol, sour cream, lemon juice and vanilla essence.
- Put 1/2 tsp of jam in each cup.
- With a spoon or a piping bag fill the cooled pastry cups with the cream cheese.
- Pop a raspberry on top of each cheesecake cup.
- Drizzle a little jam over each cheesecake cup.
Notes
- MACROS 3g Carbs – 20g Fat – 4g Protein
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