Food For Healthies: No bake mini raspberry cheesecakes for a virtual baby shower

Senin, 16 April 2012

No bake mini raspberry cheesecakes for a virtual baby shower

These are the mini raspberry cheesecakes I got to make for Caroline's baby shower from Chocolate and carrots. She is the nicest girl in the world and she is about to have her first child. Just a few more weeks!!

These may not be the healthiest mini raspberry cheesecakes out there but it sure it is delicious :-) I figured I make a sort of regular version for this especial occasion and then later I can concentrate myself in making it slightly healthier although I think this one is pretty good the way it is!! It got a B nutrition facts rating :-)

I have previously made this No bake peanut butter cheesecake that was truly a success and was also divine. I really wouldn't know which cheesecake to pick, they are both very different in flavor. Either one is good.

You may go ahead and look in the bottom of the post for the remainder of the goodies the other bloggers got to make as well.

I wish we could have done this physically and been able to meet everyone so I could have been able to try and eat everything!! Maybe one day :-)

Enjoy!!

You can make these cheesecakes on a bigger cake pan if you like. I would suggest doubling the ingredients though. I also freeze the mini cheesecakes for about 30 minutes to 1 hour before unmolding them so that I can get a cleaner cheesecake look!!

Ingredients
Yields 8-10 mini cheesecakes

Filling

1/2 cup confectioner's sugar, You can use 3/4 cup if you like
1 tablespoon Agar powder, you can use gelatin instead
1/4 cup hot water
8 oz low fat cream cheese
1/4 cup heavy cream
10 oz organic raspberries, I used frozen previously thawed out, if you use fresh ones just mush up a bit with a fork before folding into the mixture so that you get the bleeding effect

Crust

1/3 cup oats
1 tablespoon chia seeds
8 graham crackers
4 tablespoon butter, melted
1 tablespoon soy milk
1 tablespoon dark cocoa powder

In a food processor pulverized the oats and graham crackers. Transfer to a bowl and add in the cocoa powder and chia seeds. Incorporate the melted butter and soy milk and combine. Press mixture down onto the mini cheese cake pan molds with removable bottom.

In a bowl mix heavy cream, confectioner's sugar, and cream cheese. In another bowl dissolve the agar powder (or gelatin) in 1/4 cup hot water and add to the cream cheese mixture. Incorporate well. Carefully fold in the raspberries.

Divide filing among the cheesecake molds and refrigerate over night.
Place in the freezer 1 hour before serving to ensure a well set up cheesecake.
Decorate as desired.