If you love cheesecake but want a naturally sweetened version, these Gluten-Free Mini Raspberry Cheesecakes are just the thing. They’re made with simple ingredients, no refined sugar, no gluten, just pure deliciousness!
The crust is a mix of oats and almond flour, held together with butter and honey. It bakes up slightly crisp and nutty, the perfect base for the creamy cheesecake filling. Instead of sugar, I sweeten the filling with honey or maple syrup, which gives it a delicate sweetness that pairs beautifully with the tart raspberry swirl.
Speaking of the raspberry swirl, it’s as simple as cooking fresh raspberries with a bit of lemon juice, straining out the seeds, and stirring in some honey. It results in a bright, fruity sauce that swirls beautifully into the cheesecake before baking.
Once they’re baked, these mini cheesecakes are rich, creamy, and just sweet enough. They make a perfect little treat for a special occasion or just because. Plus, they’re easy to make ahead and store in the fridge for when you need a quick dessert.
I love serving them chilled, with an extra drizzle of raspberry sauce on top. Hope you enjoy them as much as we did!
How to make Gluten-Free Mini Raspberry Cheesecakes
Begin by preparing the refined sugar-free raspberry sauce. For this, place the raspberries and lemon juice in a small saucepan and bring to a gentle boil, stirring constantly. Let it simmer for about 5 minutes until thickened, then remove from heat. Strain through a sieve to remove the seeds, then stir in a tablespoon of honey and set aside to cool.
For the gluten-free crust, preheat the oven to 350°F (180°C). In a bowl, combine almond flour, oats, baking powder, and salt. Add butter, honey, and vanilla, mixing until a crumbly dough forms. Divide the mixture evenly among 12 lined muffin cups, pressing it firmly into the bottoms using the back of a spoon. Bake for 8-10 minutes, then remove from the oven and allow to cool slightly.
To prepare the cream cheese filling, reduce the oven temperature to 320°F (160°C). In a large bowl, mix the cream cheese with honey, salt, and vanilla extract until smooth. Add the eggs one at a time, mixing until just incorporated. Stir in the sour cream and cornstarch, being careful not to overmix and introduce too much air.
Assemble the mini cheesecakes by dividing the filling evenly over the prepared crusts. Spoon small amounts of raspberry sauce onto each cheesecake and use a skewer to create delicate swirls. Bake for 18-20 minutes, then let them cool at room temperature in the pan. Refrigerate for at least 4-6 hours or overnight before serving.
If you try it out, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other gluten-free recipes you may like to try
Try this Gluten-Free Blueberry Lemon Bundt Cake for a simple and delightful dessert, a healthier twist on a classic treat.
This Gluten-Free Apricot Almond Cake is a soft and fluffy gluten-free cake made with simple ingredients, perfectly moist, delicious, and ideal for any occasion!
This Healthy Gluten-Free Banana Bread is a delicious, guilt-free treat, naturally sweetened with honey and ripe bananas, perfect for breakfast or a snack!
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Gluten-Free Mini Raspberry Cheesecakes – No Refined Sugar
Ingredients
For the raspberry sauce
- 5 oz (150g) raspberries , fresh or frozen
- 2 tbsp (30g) lemon juice
- 1 tbsp (15g) honey/maple syrup
For the oatmeal crust
- 1/2 cup (50g) oats
- 1/2 cup (50g) almond flour
- pinch of salt
- 1 tbsp (15g) honey/maple syrup
- 3 tbsp (45g) unsalted butter , room temperature
- 1 tsp (5g) vanilla extract
Cream cheese filling
- 14 oz (400g) cream cheese , at room temperature
- 3 tbsp (60g) honey/maple syrup
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 2 large eggs , at room temperature
- 1/3 cup (80g) sour cream , at room temperature
- 1 tbsp (8g) cornstarch
Instructions
Prepare the refined sugar-free raspberry sauce.
- Place the raspberries and lemon juice into a small saucepan and bring to a boil while stirring constantly.
- Simmer for about 5 minutes or until thickened and remove from heat.
- Sieve to remove the seeds.
- Add 1 tablespoon of honey and mix to combine. Set aside to cool.
Prepare the gluten-free crust.
- Preheat the oven to 350F (180C).
- In a bowl, combine almond flour, oats, baking powder and salt.
- Add butter, honey and vanilla. Stir until combined and crumbly.
- Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly.
- Bake for 8-10 minutes. Remove and let cool slightly.
Prepare the cream cheese filling.
- Reduce the oven temperature to 320F (160C).
- In a large bowl, mix cream cheese with honey, salt, and vanilla extract until smooth.
- Add eggs one at a time, until well incorporated. Add the sour cream and cornstarch and mix to combine. Don’t overmix the mixture to avoid incorporating too much air.
Assemble the mini cheesecakes.
- Divide the filling evenly over the prepared 12 cups.
- Spoon small amounts of raspberry sauce onto each cheesecake.
- Use a toothpick or a skewer to create delicate swirls.
- Bake for about 18-20 minutes.
- Let cool in the pan at room temperature.
- Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
