Mini Raspberry and Almond Cheesecake
This mini raspberry and almond cheesecakes is a deliciously light and healthy treat, perfect for breakfast, brunch, or a guilt-free dessert. High in protein, gluten-free and oil-free, they’re an ideal option for anyone looking to enjoy a sweet treat without compromising on health. Rich in calcium, these cheesecakes support bone health, while their subtle sweetness makes them perfect for pairing with a fresh raspberry compote or a drizzle of maple syrup. Quick to prepare and baked in individual portions, they’re perfect for portion control and easy serving.
Ingredients
Method
- In a mixing bowl, loosen the curd cheese with a fork.
- Add the raspberries and gently mash them, leaving some texture.
- Stir in the egg and vanilla extract until well combined.
- Fold in the ground almonds and honey (or maple syrup) gently.
- Spoon the mixture evenly into two small silicone moulds or ramekins.
- For the Air Fryer:
- Set to bake at 180°C and cook for 15 minutes, until golden.
- For the Oven:
- Preheat to 180°C (fan 160°C). Bake for 20 minutes, until golden and firm.
- Allow the cheesecakes to cool slightly in the moulds before removing.
- Serve warm for a soft, creamy texture or let them cool completely for a firmer, cheesecake-style dessert.