Mini Raspberry Cheesecakes with Chia Cinnamon Crust

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Mini Raspberry Cheesecakes with Chia Cinnamon Crust
 
Ingredients
  • Cream Cheese:
  • Large container with tight lid
  • Cheese cloth
  • (1) 32 oz container of plain Greek yogurt
  • Crust :
  • 1 c. freshly ground flax seed
  • ½ c. chia seeds (don’t soak them)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp apple pie spice
  • ½ tsp cloves
  • ¼ tsp of ginger
  • Pinch of salt
  • 2 eggs
  • ¼ c. xylitol
  • 1 ½ tbs melted coconut oil
  • ¼ c. plain Greek yogurt
  • ¼ tsp vanilla
  • Topping:
  • 1 package of Melba toasts
  • ½ tsp apple pie spice
  • ¼ tsp cinnamon
  • 2 tbs melted coconut oil (per practitioner recommendation)
  • ⅛ c. finely ground xylitol (use coffee grinder for this if you have one)
  • Filling:
  • 1 cup homemade cream cheese (the Greek yogurt you strained)
  • 1 ½ egg
  • 1 cup xylitol
  • ¼ - ½ frozen raspberries, cooked down
Instructions
  1. Cream Cheese:
  2. Prep: 24 hours
  3. Scoop the yogurt out onto the cheese cloth, and strain it over a large bowl for 24 hours (or more if you want).
  4. Suspend the yogurt above the bottom of the by using a bowl with a lid and closing the cheesecloth up into the lid.
  5. All the water will drain out of it and you’ll end up with a very thick consistency like cream cheese.
  6. Crust:
  7. Mix the dry ingredients together and set aside.
  8. Mix the wet ingredients together and add it to the dry ingredients.
  9. Line an 8x8 baking pan with parchment paper and scoop the batter into it.
  10. Bake at 350 for about 20 mins or until done.
  11. When finished, set aside and let cool while you make the filling.
  12. After the crust has cooled, break about half of it off and pulse in a food processor with about 1 tbs of coconut oil.
  13. Press the crumbs to the bottom of your cheesecake pans. You’ll likely have leftover crust.
  14. Topping:
  15. Grind all ingredients together in a food processor.
  16. Pulse until the Melba toast is coarse and set aside.
  17. Filling:
  18. Cook the raspberries down in a small sauce pan over medium and add a bit of xylitol to sweeten it if you wish. Set aside.
  19. Mix the cream cheese and xylitol on low until combined.
  20. Add one egg until incorporated, then add in the other ½ egg.
  21. Fold in the raspberries gently.
  22. Don’t over beat it, but make sure everything is mixed thoroughly. The batter will be runny.
  23. Scoop the filling into the cheesecake pans and sprinkle with the topping.
  24. Bake at 350 for 20-25 minutes, or until the filling is not jiggly.
  25. You may see a little bit of browning on the sides.
  26. Let cool on the stove top, then chill in the fridge for 24 hours like you would a real cheesecake. Do not skip this step, trust me. I know it’s hard to wait, but it makes a huge difference!

 

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