Mini Citrus Raspberry Cheesecakes

by Evolved

Mini Citrus Raspberry Cheesecakes

A citrus and raspberry cheesecake filling sits on top of a crispy, gluten-free crust, all in the palm of your hand for the perfect summer treat on a hot day! 
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Keyword: gluten free, vegan
Servings: 6 cups


Cheesecake Filling Ingredients:

  • 6 ounces Kite Hill almond ricotta
  • 2 tablespoons maple syrup
  • teaspoon salt
  • 1 tablespoon lime juice
  • 2 tablespoons orange juice
  • Zest of orange & lime
  • 2 teaspoons vanilla
  • 3 teaspoons raspberry coulis(see below)
  • 4 tablespoons Coco Whip

Raspberry Coulis Ingredients:

  • ½ lemon squeezed
  • Half 8-oz. container fresh raspberries
  • ½ cup coconut sugar

Crust Ingredients:

  • ¼ cup oats
  • ¼ cup pecans
  • ¼ cup tigernut flour
  • teaspoon salt
  • 2 tablespoons maple syrup


For the Raspberry Coulis:

  • In a small saucepan, place the squeezed lemon, fresh raspberries, and coconut sugar. 
  • Let come to a boil. Turn the heat down to medium-low.
  • Simmer for 15 minutes. Set aside.

For the Crust:

  • In a food processor, blend all crumble ingredients until it’s all mixed together You may need to scrape down the sides at least once. 
  • Press 1 tablespoon of the crust mixture into each silicone cupcake liner about a quarter of the way up.

For the Cheesecake Filling:

  • In a medium bowl, slightly mix the ricotta, maple syrup and salt. 
  • Add in the juices, zests and vanilla. Once that is all combined, gently fold in the Coco Whip.
  • Scoop 2 tablespoons of the cheesecake mixture on top of the crust and spread out evenly.
  • Freeze for 30-40 minutes or until you are able to demold the cheesecakes. 
  • Top with some extra raspberry coulis and Coco Whip. Enjoy!


Level: Easy

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