Grain-Free White Chocolate Raspberry Cheesecakes
Grain-Free, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free option, Vegan option
Recipe by Whisk me Free
These darling cheesecake tarts have raspberries and cocoa added to them for a fruity & bittersweet dessert! This recipe is easy to bake up (with only the cake base to bake!), and they can easily be made vegan to feed a whole crowd - without worry!
Ingredients
Cake base
- 1 cup Otto’s Naturals Cassava Flour
- ½ cup sugar
- 3 Tablespoons oil
- 1 cup dairy-free or regular milk
- ½ Tablespoon lemon juice/apple cider vinegar
- ½ teaspoon Otto’s Naturals Grain-Free Baking Powder
Cheesecake Tart Filling
- 1 Tablespoon mashed raspberries
- 1 Tablespoon cocoa powder
- 1 ½ cups dairy-free or regular cream cheese
- ¼ cup dairy-free or regular yogurt
- ¼ cup sugar
- Fresh raspberries
Instructions
- Preheat the oven to 180°C/350°F and line a baking tray with parchment paper. Set aside.
- Mix together the milk and lemon juice together to make “buttermilk,” and set it aside for at least 5 minutes.
- Mix the milk mix, oil, sugar, baking powder and flour until incorporated.
- Transfer the batter to the baking tray and bake for 10 minutes or until lightly golden.
- Once the cake has cooled ~5-10 min. use the bottom of the 4-inch tart pan to cut around the sponge to get the perfect sized circle to fit into your pan.
- Make the cheesecake filling by whisking the cream cheese, yogurt and sugar together until smooth, then divide the mixture in half.
- In one bowl, add the cocoa powder and to the other add the mashed raspberries and mix until incorporated.
- Assemble the tart by placing the cake base at the bottom of the tin, followed by the raspberry cheesecake filling - filling the pan halfway and then add the chocolate cheesecake filling until it fills the pan to the top.
- Set the tarts in the freezer for at least an hour.
- Once set, decorate with fresh raspberries and enjoy!
