Healthy Chocolate Raspberry Mini Cheesecakes…

At last, I am posting the recipe that goes with the photo you see below! Apologies for the delay. Am enjoying the last days of Spring Break. The Floridian in me is pretty excited about it (hint: it’s a well-loved pie!), too.

Regarding comments, I’m sorry to say I cannot keep up with them for the time being. I am merely a student, with my top priorities being school work and other activities on campus. Please do not hesitate to email me. Go ahead and shoot me another one if I miss your first email! I will be creating a separate email account shortly just to respond to blog comments and questions, since they are currently mixed in with my school/work/personal emails. Thank you for your understanding.

At any rate, I hope you will give these easy, tasty cheesecakes a try. You can add what ever berry you like, or perhaps get creative and drop other goodies into the unbaked filling (low carb chocolate chips? sugar-free cookie chunks?!). The gluten-free nut crust could be tweaked with finely ground dried coconut flakes and perhaps a bit of buckwheat flour to make it nut-free for those allergic, but I will leave the experimentation up to you this time!

By the way, these cheesecakes were an entry for a contest sponsored by a sugar-free retailer that occurred ages ago. I have since tested the recipe multiple times, and the results have been met with “winning” ratings by my testers, although these tasty bites did not garner accolades in the official contest. The official contest winners were, incidentally, not low carb dishes. Doesn’t the low-glycemic crowd need love too? ;)

Healthy Mini Cheesecakes with Fresh Berries

Serves 8

Chocolate Crust:

2 tablespoons unsalted butter
1 oz unsweetened chocolate
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon xylitol or erythritol, powdered
1/4 teaspoon pure NuNaturals powdered stevia extract (if using erythritol and not xylitol)
2 tablespoons beaten egg
1/2 cup blanched almond flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking powder
1/8 teaspoon sea salt

Preheat oven to 325 degrees Fahrenheit.

Line a muffin tin with the metal liners containing paper muffin cups. Spray muffin cups with cooking spray. Powder erythritol or xylitol in a coffee grinder or blender. Melt chocolate and butter together in a microwave safe mixing bowl for 35 seconds. Stir well. Heat for another 10 seconds, and stir until chocolate butter is smooth. In another bowl, combine almond flour, salt, baking powder, and cocoa powder. Whisk beaten egg and sweeteners into chocolate mixture. Stir in dry ingredients until a ball of dough forms. Mix dough with clean hands if it becomes too stiff to stir. Grease a pie tin, and line the bottom with a circle of greased parchment paper. Divide dough into eight pieces and press into bottom of greased muffin papers. Poke holes in the crusts with the tines of a fork. Bake for 15 minutes. Freeze crusts for 10-20 minutes, until no longer warm to the touch.

Cheesecake Filling

1 package cream cheese (8 ounces)
1/2 cup xylitol or erythritol, powdered
1/8 teaspoon pure NuNaturals powdered stevia extract (if using erythritol)
2 tablespoons heavy cream
1 large egg
¾ teaspoon vanilla extract
1/4 teaspoon almond extract
½ cup (heaped) fresh raspberries

Preheat oven to 325 degrees Fahrenheit. Fill a cake pan with an inch of hot water, and place in oven on lowest shelf while you prepare filling. Mix cream cheese with erythritol or xylitol until smooth. Blend in cream, and then beat in extracts and egg. Do not over mix. Drop 4 to 6 (depending on size) raspberries into each muffin cup. Press down gently on berries that stick up. Pour filling into muffin cups all the way up to the top. Bake in the oven on the middle rack for 25 minutes. Cool out on the kitchen counter until room temperature. Refrigerate until chilled and about, about four hours. Best served within two days, as these do not keep well.

Ganache Topping (optional)

3 tablespoons xylitol or erythritol, powdered
1/8 teaspoon NuNaturals pure powdered stevia extract (if using erythritol)
2 ounces good quality unsweetened chocolate, chopped
¼ cup heavy cream
1 tablespoon butter, cut into four pieces

Place chopped chocolate, butter, and cream in a microwave safe bowl. Heat on HIGH for 40 seconds, then stir until smooth. Mix in xylitol or erythritol and stevia with a spatula, until uniform in consistency with no clumps. Spread over cheesecakes with the back of a spoon or a clean fingertip. Press a raspberry in the center. Let the ganache set for about 10 minutes, then serve. Prepare ganache immediately before the portions that you are serving. It tastes best served immediately upon chilling.

  • Brandon

    Yay! I am so happy Lauren. Thank you for the recipe; please keep them coming! (My whole family loves your recipes~).

    -Brandon May

  • Onewithwings

    yum, that looks great! Makes me wish I could have eggs and dairy, for sure!

  • L

    Yaaay for finally updating! I won't spoil the surprise, but I am super-psyched to taste test your next recipe. ;D Bib is ready!

  • Beth

    This looks so great! It is so good to see you posting again! Ok so I'm guessing you mean the next recipe is the pie that Florida is known for????? I'm sooooo excited for that one!!!!

  • Carla

    Yay! and Yum! So glad to see you posting again. I can't wait to try this! I hope you can find time in the future to share more goodies. I have sent so many people to your site for gluten free goodies and everyone raves!

  • Rita

    This looks amazing – can't wait to surprise my sister with her favorite flavor combination; keep on cooking!

  • T2Nashville

    Welcome back, Lauren! You have been sorely missed. Great recipe!

  • mac24312

    Welcome back GF!!

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  • Sophie

    This is so gorgeous. Look at those yummy textures and fun colors. Beautiful dessert.

    Enjoy your spring break!

  • Anonymous

    Looks wonderful…. can't wait to try it… I've got to get some cream cheese!

    (Sweetdreams at LowCarb friends)

  • Keri-Ann

    o.m.g. i have found what i'm making for my bridal shower in april!!! i'm planning on doing the "cupcake tower" with these and I'll let you know how they turn out!!

  • Shanygne

    oooh! just wanted to encourage you! This looks amazing, and I think I will be trying it tomorrow for my small group!! My husband LOVES cheesecake and will be really excited.
    Your recipes have turned out to be the best ones I've found on this journey of gluten- and sugar-freedom!
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    That looks yummy!! i am going to try this recipe. I have sent so many people to your site for gluten free goodies and everyone raves! Thank you.

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    Ohhh Geeez! That cheesecake will be the end of me. It looks amazing! Thanks for the recipe!!!

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    I just found out(a week ago) I have type 2 Diabetes. My passion is to bake and cook. I had no idea of all the diffrent options I had for sugar free and low carb. Thank you so much for this blog. It is going to be a life saver. I have a batch of almost instant chocolate icecream in the freezer right now.

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    This looks amazing, I can't wait to try it!! Yay, how exciting to have you back blogging. Good luck with all the work and baking, I look forward to more delicious recipes when you have the time!!

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    Hey man, can you please share the Nutritional info on that one?!

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    Hey, I JUST found your blog. My sister has been eating GF for like 8 years because of Celiac, and I recently made the leap into low carb. It's awesome to know that there is indeed delicious stuff out there- these look perfect! I've got to buy a bunch of supplies, but I look forward to cooking a bunch of the things I've seen here :D

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  • Samuel

    Wow! I never thought that Xylitol can be used in baking or cooking! All I know is it can help the teeth fight cavities and plagues. Well, I guess eating sweets like this won't be a pain in a tooth anymore. But still we have to visit our respective Bartlett dentists regularly to assure our dental health. In Bartlett TN, dentists are highly competent to their field. They make sure that they give the community a happy and healthy smile.

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  • Maria

    Made this for hubby's birthday last week — wow! So yummy, even without the ganache! I used diced strawberries instead of raspberries, and I ended up cutting the crusts in half because they seemed too high for me, taking up half of the cupcake liner. There was enough filling to do 12 half-crust cupcakes, so the per-cheesecake carb count was reduced further! The best part is that just one is extremely satisfying.
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  • Lisa, in NZ

    HI Lauren,
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    My sister and I just made these for our 4th of July celebration. They are amazing! Thanks!

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  • Anonymous

    hey I was just wondering what I would need to change if I wanted to make a full size cheesecake like this would I need to double the recipe or based on some normal cheesecake recipes I found even quadruple it? And how would the cook times change do you know…?

  • Cara

    Love this! Do you have the information for carbs, sugar, ect per serving like you do for some of your other recipes?
    Thank you!

  • Suziesbody Evolving

    What is the pie tin for? That part was a bit confusing.

    • Lauren Benning

      Hi, Suzie! The was supposed to read “muffin tin.” Thank you for catching that!

  • Mirhanda

    What is the nutrition information on these? I can’t find it anywhere…

    • Lauren Benning

      Mirhanda, the calorie information is listed in the Healthy Indulgences cookbook. I have not updated all of the old posts on the blog with this information yet.

  • Ola Pickle

    butter, xyltiol/erythritol, bleached flour, heavy cream? This isnt healthy at all! Try fresh blue+straw berries, 0-2% greek yogurt, raw almonds, and a bit of honey. Delicious and healthy, done. Your blog is low-calorie, but thats about it.

    • Lauren Benning

      Ola, you can select the recipes here that fit your dietary requirements using the recipes tab. All of the recipes you see here are free from white sugar and white flour. Blanched almond flour is made from ground almonds with the skins removed.