So the love of my life is in love with cheesecake…and me…hopefully more than cheesecake…and hopefully he’s not in love with me because I make him cheesecake…although I’ve no doubt it increases his affection for me ;).
When I was visiting him in Vietnam, I decided to make a cheesecake when I learned this piece of invaluable information. It just so happened to coincide with a party that he was having that night. I wanted to make it a surprise so didn’t tell him…that way I also wouldn’t put pressure on myself to serve it at the party in case it was terrible. Should get over those fears, I know.
I had never made – or eaten – a cheesecake before this one so I didn’t really know what I was doing. The recipe from I Quit Sugar that I used guaranteed success and a crowd pleaser so I figured “why not, what’s there to lose?!”
I’ve now made this recipe several times, adapting to my preferences. So here today, I want to share with you my mini version. This came about when I had only one block of cream cheese and didn’t know what to do with it. Rather than buy more cream cheese and make a whole cheesecake that I knew would not get eaten given that I live alone and the bf is overseas, I decided to experiment with what I had and change it up a little…
This recipe fits into lchf living as cream cheese is high fat and there is butter and coconut in the base. There is minimal fructose in this recipe, only coming from the fruit itself, a natural source making the recipe free from refined sugar. Yay. The base is also gluten-free (but not nut free) making it safe for coeliac sufferers or those who, like me, choose a low carb option. This recipe calls for almond meal which is typically higher in carbs as far as nuts go so you could opt for macadamia meal to reduce carbs further…
Either way, these mini cheesecakes are awesome and quick to make (and eat) and so worth every mouthful!!
- 1/3 cup sunflower meal (or another meal of choice)
- 1/3 cup shredded coconut
- 1/3 cup hazelnut meal
- 40 gms unsalted grass-fed/organic butter
- 250g full fat cream cheese
- 1 egg
- 1 tbsp yoghurt
- 1 tbsp coconut cream
- 1/4 cup birch sourced xylitol or natvia
- 1 tsp vanilla powder
- 1 cup berries of choice
- Pre-heat oven to 160 degrees celsius.
- Put all the dry ingredients in a bowl and with your fingers, rub the butter in until it becomes a dough. If you feel it’s too dry, add more butter. After all, the saturated fat in butter is good for us! (see here) (any other alternative is poison).
- Spoon mixture into a silicon (or regular) muffin tray and pack into base so it is 1-2cm deep (this is personal preference) put in the oven for 8-10 minutes or until golden in colour.
NB. Using the silicon tray, there is no need to line or grease as they pop out easily; however, using the hard muffin tin will require lining with a paper cupcake/muffin liner.
You’re going to create a jam/sauce using your berries of choice (I’ve used strawberries, blueberries and raspberries for this recipe and they’re all amazing). This will be poured/swirled into the cheesecake and then used over the top to serve. It is refined sugar-free and soooo good!! (I have tested this on sugar eaters and they’ve all loved it).
- Put the berries in a blender and blitz until it forms a purée. If you are using frozen, add some water. If fresh and ripe, you probably won’t need to and you can even just mash by hand.
- Put purée in a small saucepan and bring to a simmer over a low heat.
- Continue to reduce until your preferred texture is achieved.
- Put all the filling ingredients in a food processor and combine until smooth. To do this by hand, put in a bowl and stir, stir, stir (and watch your biceps grow!). N.B. The filling needs to be really smooth and cream cheese can get clumpy. Make sure the cream cheese is out of the fridge for a while to allow it to soften so you can work with it easily.Now that you have all of the elements, spoon in some of the cream cheese to each of the bases and smooth the layer.
- Spoon in some berry sauce and with a fine instrument like a tooth pick, swirl the sauce to mix it in and create a bit of a pattern.
- Add the final layer of the cream cheese.
- Again add the berry sauce to the top and swirl.
- Put in oven and cook for approx. 15-20 mins. The mix should be wobbly, like jelly (jello).
- Put in the fridge for 1-2 hours (long enough for the cheesecakes to be cold and set)
- Serve and eat!!
If you love this recipe, feel free to share or leave a comment. Alternatively, post a pic of your amazing and yummy mini cheesecakes.
Also, if you want to make one large cheesecake, just triple this recipe and follow identically but use a flat cheesecake dish instead. You ca line it if you choose but I usually just rub butter in the base and it’s good to go!!
Love (and healthy fats), Bianca x