If you like cheesecake then you are going to absolutely love this one! The tangy sweetness of fresh raspberry purée is baked into each delicious cheesecake cup. The crust is made of almond flour so it can be enjoyed by everyone including those with gluten sensitivity.

Ingredients (Raspberry Swirl Cheesecake)

  • 1 1/4 cup almond flour
  • 5 tbsp butter
  • 1/4 cup granulated sugar + 1 1/2 cup (later)
  • 32 oz full-fat cream cheese
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup raspberries

Method

Prep Time: 20 min

Cook Time: 15 min

Serves 24

  1. First combine the almond flour, butter, and 1/4 cup sugar. Line a muffin tin with cupcake liners and press about a tablespoon of the crust mixture, compactly, into each cup.
  2. Preheat your oven to 325 degrees Fahrenheit; beat your room temperature cream cheese until fluffy and lump-free. Then slowly add in the rest of the sugar. Next add in one egg at a time, following with the vanilla.
  3. Pour the cream cheese mixture into each cup and begin prepping your raspberries; puree the berries until smooth, and then strain to remove extra seeds. Swirl the raspberries onto the cheesecake and bake for about 15 min
  4. Let cool for a minimum of 1 hour.
  5. Serve and enjoy!