INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
RASPBERRY CHEESECAKE HEART
Step 1
Pulse fresh raspberries in a food processor or blender until pureed.
Step 2
Press pureed raspberries through a fine mesh sieve to remove seeds. Set aside seedless raspberry puree.
Step 3
Add cream cheese to a mixer and mix on medium until smooth. Add Swerve confectioners and mix into smooth.
Step 4
Add egg and mix until completely combined and smooth. Next add raspberry puree and some drops of pink or red food coloring
Step 5
Spoon cream cheese filling into molds about ¾ full
Step 6
Place in freezer for at least 3 hours or freeze overnight. Keep in freezer until use. Can be made a day or two ahead.
SHORTBREAD CRUST
Step 1
Preheat the oven to 325°F. Place cupcake liners in a 12 cupcake baking pan.
Step 2
In a medium mixing bowl or food processor, mix the almond flour, coconut flour, Swerve, and salt together. Cut cold butter into small pieces or squares. Pulse in a food processor, or press into dry mixture with a fork until it looks like corn meal (it is okay to have some chunks of butter in your mixture- this is shortbread).
Step 3
Add a TBS of cold water to the mixture- it should begin to loosely combine. Spread dough evenly across all 12 cupcake liners. Press dough evenly into each liner. If the dough sticks to your fingers, wet your fingertips a little bit. Bake for 15-17 minutes, until edges are brown, and parts of the shortbread surface lightly browns. Remove from oven, and let cool for 10 minutes.
RASPBERRY PUREE
Step 1
In a medium saucepan over medium heat, add the raspberries and Swerve. Cook raspberries for 5 minutes and break them down with a spoon. Add a TBS or two of water if they look too clumpy or dry. Reduce the heat and cook for 5 more minutes. Smash berries one more time.
Step 2
Remove raspberries from the heat and press sauce through a fine-mesh strainer or sieve to remove seeds. Make sure you scrape the outside bottom of the sieve. That is where a lot of raspberry hangs out.
Step 3
Place raspberry back into pan, warm for a minute on low temp, and then sprinkle xanthan gum over raspberry puree. Whisk vigorously until xanthan gum is combined. Remove from heat, and set aside to cool for 5-10 minutes.
CHEESECAKE BATTER
Step 1
For the cheesecake batter, blend cream cheese in an electric mixer or with a hand mixer, until creamy. Scrape sides of bowl, and add Swerve, Confectioners, and vanilla until smooth (5 minutes). Add egg, and mix until combined.
ASSEMBLY
Step 1
Add a teaspoon of raspberry puree onto cooled crust, and move it around to cover crust (if you chose not to make raspberry puree for this step).
Step 2
Pour cream cheese filling onto raspberry pureed shortbread crust and gently move cream cheese around to fill the cup.
Step 3
Press raspberry cream heart into middle of cheesecake (raspberry puree may come up the sides of the liner, but we find that looks cool!).
Step 4
Place in the oven at 350 degrees, and bake for 18-20 minutes until corners are lightly browned, and cheesecake heart is set. Gently touch the heart with our finger and if it is dry feeling - not moist - then it can come out.
Step 5
Let cool, and place in refrigerator for a few hours or overnight.
Step 6
Note: You can make this the day before, and serve the next day. We also like it served after it has been out of the fridge for 15 minutes.
