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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g curd cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 Tbsp ground almonds
  • 2 Tbsp honey or maple syrup
  • ½ cup fresh or defrosted raspberries

Method
 

  1. In a mixing bowl, loosen the curd cheese with a fork.
  2. Add the raspberries and gently mash them, leaving some texture.
  3. Stir in the egg and vanilla extract until well combined.
  4. Fold in the ground almonds and honey (or maple syrup) gently.
  5. Spoon the mixture evenly into two small silicone moulds or ramekins.
  6. For the Air Fryer:
  7. Set to bake at 180°C and cook for 15 minutes, until golden.
  8. For the Oven:
  9. Preheat to 180°C (fan 160°C). Bake for 20 minutes, until golden and firm.
  10. Allow the cheesecakes to cool slightly in the moulds before removing.
  11. Serve warm for a soft, creamy texture or let them cool completely for a firmer, cheesecake-style dessert.