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 mini cheesecakes are perfect single-portion desserts. Impress guests with these easy & stunning beauties! With a lightly-sweetened no-bake cheesecake base, cassava flour cake base, and a few raspberries on top, this treat is both elegant AND better-for-you! With a few simple dairy-free substitutions, this recipe instantly becomes vegan - so everyone can enjoy!
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 Filling:
- 1 Tablespoon mashed raspberries
- ¾ cup vegan cream cheese
- ¼ cup sugar
- ½ cup dairy-free or regular heavy cream
- 2 Tablespoons dairy-free or regular yogurt
- ¼ cup melted white chocolate (dairy-free or regular)
- Fresh raspberries
- Rose petals (optional for decorating)
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 for ~5-10 min. use a 2-inch cookie cutter to cut out cake bases.
- Make the cheesecake filling by whisking the cream cheese, yogurt and sugar together until smooth, then move ½ the mixture to another bowl.
- To this bowl add the mashed raspberries and mix until incorporated. Add melted white chocolate to the other half.
- Assemble cheesecakes by placing acetate/parchment paper around 2-inch cake tins (to prevent sticking), then place the cake base at the bottom of the tin.
- Next pipe the white chocolate cheesecake on top, filling the pan halfway. Repeat with the raspberry cheesecake filling.
- Set the cheesecakes in the freezer for at least 1 hour.
- Once set, decorate with fresh raspberries and rose petals. Enjoy!
