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Healthy Raspberry Cheesecakes

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Delicious, easy to make & healthy!

Nom nom! These mini raspberry cheesecakes taste as good as they look. Decadent, creamy with a light nutty base and each one is topped with a fresh plump raspberry. A perfect showstopper for parties, buffets and (when it gets warmer), picnics. They are great finger foods for romantic evenings in too!

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These cute cheesecakes are also surprisingly easy to make, requiring only 10 ingredients and are surprisingly healthy. Tuck in!

How? These tasty treats are free from refined sugar, the base contains nuts with coconut oil and the topping contains egg whites with added protein powder and a sugar-free sweetener. (I have used raspberry-flavoured stevia).

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A super party treat

These cheesecakes are ideal for those on gluten-free and low-carb diets.

Makes: 18 mini cheesecakes

Preparation time: 20 mins

Baking time: 20-25 mins

Setting time: 3 hrs-overnight in the fridge

Ingredients:

Base:

90g ground almonds

25g nut butter of choice. You can use crunchy peanut butter, but the flavour will be quite strong. I like using almond or cashew butter which are more subtle in flavour.

25g coconut oil, melted

20g honey or agave or date syrup

Topping:

250g cream cheese (reduced fat or full-fat)

30g protein powder (whey and soya bean varieties work well)

4 egg whites (or 100g liquid egg whites)

10g raspberry stevia drops or sweetener of choice

To garnish:

18 plump fresh raspberries

120ml double cream, whipped

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Method:

  • Pre-heat the oven to 150°C (Ffan 130°C).
  • Lightly grease the wells of the mini-muffin baking tray with a little coconut oil.
  • In a bowl, mix together the ingredients to make the base, forming a dough.

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  • Using your fingers, divide this dough into approximately 18 portions. With the palms of your hands, roll each portion into balls, then flatten to form discs and place one disc in each muffin well.

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  • In a food processor or blender (you can do this manually with a whisk too, but it just takes longer), mix together the cream cheese, protein powder, egg whites and raspberry stevia.
  • Blend to form a milky liquid.
  • Transfer this topping mixture into a measuring jug (this makes it easier to decant) and pour onto each cheesecake base.
  • Bake in the oven for 20-25 mins until the sides of the cheesecakes come away from the tray and are firm, yet the centre wobbles.

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  • Allow to cool and then pop in the fridge to allow the cheesecakes to set for 3 hrs or overnight.
  • Time to decorate! Pipe or use a teaspoon to blob a little whipped cream on each cheesecake and then top with a raspberry. Enjoy!

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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