Raspberry Cheesecake Cupcakes
Made with goat cheese and raspberry jam, these healthy yet decadent mini cheesecakes are scrumptiously satisfying. Take note that they puff when baked and settle as they cool. Try experimenting with different flavors of jam, such as orange, cherry, or apricot. This is my boys’ favorite dessert and they ask me to make it quite often.
Sweetness: Medium
Recipe information
Yield
makes 12
Ingredients
Crust
Topping
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 2
To make the crust, combine the pecans and dates in a food processor and pulse until coarsely ground. Pulse in the grapeseed oil and salt. Spoon 1 tablespoon of the crust mixture into each prepared muffin cup. Using your fingers, press down to flatten the crust.
Step 3
Rinse out and dry the food processor. To make the topping, combine the goat cheese, eggs, agave nectar, and vanilla extract in the food processor and process for 60 seconds, or until smooth.
Step 4
Scoop 3 tablespoons of topping into each prepared muffin cup, then top each with 1 teaspoon of fruit spread.
Step 5
Bake for 24 to 28 minutes, until the edges of the mini cheesecakes are lightly golden. Let the cupcakes cool in the pan for 1 hour, then serve.
