Saturday, January 28, 2012

Mini Raspberry Swirl Gluten-free Cheesecake Bites

Mini cheesecake bites with raspberry swirl
I know, two posts in one day...but I couldn't help it. I offered to bring a dessert to a party today, but then couldn't decide what I wanted to bring. I could have done the usual brownies (which are very good) or go with something new. Then it hit me, what would I want someone to bring? Mini cheesecakes, gluten free, a little fruit. Mmmmmm. Then, I set about making that happen. Of course, I didn't decide this until 10 a.m. and the party was at 1, so I had to act fast. No problem...


Mini Raspberry Swirl Gluten-free Cheesecake
Crust:
1 bag of Pamela's Extreme Chocolate Mini Cookies
2 TBS butter, melted

Cheesecake:
3 8-oz packages of cream cheese, room temperature
2 eggs, room temperature
1 cup superfine sugar
1 tsp vanilla extract

Raspberry Syrup:
1 bag of frozen raspberries (couldn't find fresh, use them if you can)
1/3 cup superfine sugar
1/2 tsp orange extract

1. Pour raspberries and sugar into a sauce pan and let it simmer for about 20 minutes to reduce. Just let it simmer while you do everything else, but check it often to make sure it doesn't burn or cook too fast. Low heat.
2. Preheat oven to 350 degrees.
3. Crush the cookies finely either in a bag and smash them, or use a food processor, then mix in the butter.
4. Line mini cupcake tin with papers.
5. Put a small amount of the cookie mixture (about 1/3 of the cup) into each paper cup. I used the flat end of a wine cork (just the right size) to tamp down the cookie mixture.
 6. Using a mixer, blend the cheesecake ingredients until smooth.
7. Fill the cups to just about full.
8. Once the raspberry syrup is reduced, push it through a strainer to remove the seeds and put in the freezer for a few moments to cool it down. (just don't forget about it)
9. Dot each cheesecake with the syrup, then swirl with a toothpick to make a pretty design.
10. Bake in the oven for 15 minutes. They will puff up when they cook, then sink back down when you take them out. Don't worry, that's normal.

Let them cool for about 10 minutes, then refrigerate until you need them. Of course, I was in a hurry and put them in the freezer for 20 minutes, then in the fridge for a few hours at the party. Take them out about 20 minutes before you want to eat them so they aren't too cold.

Yum! These are tasty bites of heaven and everyone raved at the party. The most tedious part of the process is tapping down all the cookie crusts and swirling the raspberry sauce. I recommend getting an eager teen to help you, it certainly makes it much quicker and much more fun. This recipe made about 65 of these little beauties, and they were all eaten in less than 30 minutes.

Enjoy!

2 comments:

beyondriceandtofu.com said...

They look delicious! I've had a strawberry version in my head that I need to make.

comma girl said...

I thought about strawberry for next time. I also bought Pamela's ginger snaps for a different crust. Yum!

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