Lemon Raspberry Mini Cheesecakes (GF, Vegan, Low FODMAP, Stevia-Sweetened)
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Delicious, simple, and indulgent mini cheesecakes made without gluten, dairy, soy, eggs. Can be sweetened fully with stevia or a combination of stevia and a little bit of maple syrup. Option to make low FODMAP also.
Author: Riley Wimminger
Recipe type: Dessert
Cuisine: Gluten-Free, Dairy-Free, Egg-Free, Sugar-Free
Serves: 6 mini cheesecakes
Ingredients
Oat Pecan Crust
- 1 cup (90 g) rolled oats (gluten-free, if needed- see notes for grain-free option)
- ⅓ cup (35 g) raw pecan halves
- 1 pinch sea salt
- 2 Tbsp (30 ml) melted coconut oil
Filling
- 1 cup (130 g) raw cashews or macadamia nuts (see notes for low FODMAP)
- ½ cup (120 ml) full-fat coconut milk
- 2 Tbsp (30 ml) water (reduce to 1 Tbsp for macadamia version)
- 1 Tbsp (15 ml) melted coconut oil (increase to 2 Tbsp for macadamia version)
- ¼ cup (60 ml) lemon juice (from ~2 medium lemons)
- 1 tsp lemon zest (from ~2 medium lemons)
- ½ tsp pure vanilla extract (optional)
- Liquid stevia (without inulin or erythritol), to taste (I used 6 drops for cashew version and 8 drops for macadamia version)
- 1-2 tsp maple syrup (optional)
Raspberry Swirl (optional)
- ½ cup (~75 g) fresh or frozen raspberries
- 2 Tbsp (30 ml) water
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- If you do not have a super powerful blender such as a Vitamix or Blendtec, I recommend soaking your cashews or macadamia nuts. To soak, place nuts in a bowl and pour boiling water over them until fully submerged. Set aside and allow to soak for at least 10 minutes or up to 24 hours (depending on the power of your blender). Drain before proceeding.
Oat & Pecan Crust:
- Add oats, pecans, and sea salt to a food processor and process into a fine meal. Add coconut oil and pulse until well combined. You are looking for a dough that holds together when pressed into muffins tins. If it is too dry, add more coconut oil or pecans. If it is too oily, add more oats.
- To a standard-sized muffin tin, add 6 parchment liners. Divide crust evenly between the tins (~1 extra filled tablespoon per tin) and use your fingers to press down on the dough firmly until well packed. The dough should fill each muffin tin about ⅓ full.
- Bake for 7-10 minutes or until lightly golden brown around the edges. Remove from oven and set aside.
Filling:
- To a blender, add soaked and drained cashews and remaining filling ingredients (starting with just a few drops of stevia). Blend until smooth and creamy, scraping down sides of blender as needed. Taste test and add more stevia if it is too tart (it should be quite tart, but not unpleasantly so) or if you can tolerate a little maple syrup, I recommend adding 1-2 tsp- it helps reduce any bitter aftertaste.
- Pour filling mixture into cooked crust. Set aside. Any extra filling can be added to a small bowl and enjoyed with a spoon once thickened in the refrigerator.
Raspberry Swirl (optional)
- Prepare raspberry swirl by adding raspberries and water to a small saucepan. Bring to a boil, then reduce heat and allow to cook until most of the water is absorbed (stirring and mashing raspberries with a spoon occasionally). Turn off heat. Pour ~1 tsp spoonfuls of cooked raspberries into each muffin tin. Move a toothpick around in a circular motion to create a swirl effect.
- Transfer cheesecakes to the fridge and allow to cool for at least two hour (for a custard-like texture) or overnight (for a cheesecake-like texture).
- For longer-term storage, place cheesecakes in an airtight container and store in the freezer up to 1 month. Allow to sit at room temperature for at least 30 minutes prior to serving.
Notes
- According to Monash University, "activated" cashews are low FODMAP at a serving size of 10 nuts (15 g). So if you want to keep this recipe low FODMAP while using cashews, it is recommended that you soak them and enjoy ½ of a mini cheesecake per serving. It is believed that the process of soaking the cashews results in some of the oligosaccharides being released into the water, reducing the FODMAP content of the soaked cashews. Alternatively, you can use macadamia nuts which have a lower FODMAP content than cashews and yield a slightly different taste and thinner texture (though still delicious and indulgent!).
-If you cannot tolerate oats, consider using the following crust recipe (adapted from The Healthy Gut). Almond Crust: to a small bowl, add crust ingredients (1 cup almond flour, 2 Tbsp melted coconut oil, 2 tsp flaxseed meal, 2 tsp pure vanilla extract, 1 pinch sea salt) and stir until dough sticks together when pressed between your fingers. Add more coconut oil if too dry or more almond flour if too oily. Can be left raw or baked at 350 degrees Fahrenheit until lightly browned.
- Nutrition information calculated based on cashew version without optional ingredients.
-If you cannot tolerate oats, consider using the following crust recipe (adapted from The Healthy Gut). Almond Crust: to a small bowl, add crust ingredients (1 cup almond flour, 2 Tbsp melted coconut oil, 2 tsp flaxseed meal, 2 tsp pure vanilla extract, 1 pinch sea salt) and stir until dough sticks together when pressed between your fingers. Add more coconut oil if too dry or more almond flour if too oily. Can be left raw or baked at 350 degrees Fahrenheit until lightly browned.
- Nutrition information calculated based on cashew version without optional ingredients.
Nutrition Information
Serving size: 1 mini cheesecake Calories: 284 Fat: 21.9 g Saturated fat: 8.3 g Unsaturated fat: 13.6 g Trans fat: 0 g Carbohydrates: 18.3 g Sugar: 2.2 g Sodium: 16.9 mg Fiber: 3.2 g Protein: 6.5 g Cholesterol: 0 mg
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/lemon-raspberry-mini-cheesecakes-gf-vegan-low-fodmap-stevia-sweetened/