Collagen Raspberry Rose Chocolate Mini Cheesecakes

Collagen Raspberry Rose Chocolate Mini Cheesecakes
The purrfect combo of tart & sweet, the velvety texture of these Raspberry Rose Cheesecakes comes from cashews and Great Lakes Collagen Hydrolysate.

Ingredients

Raspberry Rose Cheesecake Filling:
  • 1 ¼ cups soaked cashews*
  • 1 cup full fat coconut milk (plus more as needed for blending)
  • 2 tablespoons unrefined coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rose water
  • 4 scoops Great Lakes Gelatin Collagen Hydrolysate
  • 1/8 teaspoon salt
  • 2-3 tablespoons pure maple syrup or 9-12 drops liquid Stevia for non-glycemic (sweeten to taste)
  • 1 cup fresh raspberries
  • 2 teaspoons pink pitaya powder (optional, for extra color)
  • Silicone dome mold
  • *see directions below for tips to soak the cashews
  • Chocolate Graham Crackers: (makes 10 2 3/4″ cookies)
  • *Modified from Sweet Laurel Bakery‘s Graham Cracker Recipe
  • 1 cup almond flour
  • ¼ cup arrowroot powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 tablespoon coconut sugar
  • 2 tablespoons cacao powder
  • 1/8 teaspoon sea salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons ghee or unrefined coconut oil (for dairy free), melted
  • 2 3/4″ round cookie cutter
  • Parchment paper
  • Cat Decorations:
  • 10 chocolate jimmies
  • Marzipan
  • Red and blue natural food coloring (I used beet juice and blue spirulina)
  • Pink Fondant or fresh berries (for the cheeks)
  • 1/4 cup dark chocolate chips
  • 1/4 tsp coconut oil (optional, to smooth the chocolate)
  • Toothpicks
  • Wax paper
  • Directions

  • To soak the cashews (which makes it easier to blend them), stir ½ TB sea salt into 2 ½ cups filtered water, and add the cashews. Cover with a clean dishtowel and allow the cashews to sit on the counter for 3 hours. Before using, rinse and drain the cashews until the water coming off of them is clear.
  • Use a clean paper towel dipped into the melted coconut oil to lightly grease each dome mold cavity. Set aside.
  • Place the soaked cashews, along with the other filling ingredients, into a high-speed blender, and blend on high for at least 1 minute until smooth. You can add pink pitaya powder as needed for color and sweeten to taste.
  • Pour the filling into the prepared silicone mold, filling each cavity to the top (I find it easiest to pour from a small measuring cup). You can use an offset spatula to smooth the filling. Transfer to the freezer.
  • Time to make the cookie crusts! Preheat the oven to 350F. In a large mixing bowl, whisk together the dry ingredients.
  • In a separate mixing bowl, whisk together the egg, vanilla, and ghee or coconut oil, and stir into the dry ingredients until a dough forms.
  • Roll the dough out to 1/4″, between 2 pieces of parchment paper. Use the round cookie cutter to cut out as many circles as you can, re-rolling the dough as needed. Place them at least 1 inch apart on a parchment lined baking sheet.
  • Transfer the cookie cutouts to the freezer for 10 minutes.
  • Bake for 15 minutes, then allow to cool for 5 minutes on the tray before transferring to a cooling rack to cool completely. The cookies will crisp up more the longer they are left to cool.
  • While the cheesecake sets we can work on the cat decorations :). Heat the chocolate chips and coconut oil in a small heatproof bowl, for 30 seconds at 50% power. Stir, and continue to heat in 30 second intervals until completely smooth and melted.
  • Use a toothpick dipped into the chocolate to draw the eyes and nose for each cat onto wax paper. Allow to set.
  • Cut a 2-inch section off of the marzipan and add the red and blue natural coloring until you achieve a shade similar to that of the cheesecakes. Form 2 triangles for each cat’s ears, roll 2 little log shapes for each set of legs, and 1 longer log shape for the tail.
  • When you are ready to eat the cheesecakes carefully remove them from the silicone mold, and place each on top of a chocolate graham cracker (an offset spatula makes this easier).
  • Use a toothpick to help transfer the chocolate details to the top of each dome. Add the fondant or fruit cheeks (you can use the end of a large round piping tip to punch them out of berries), and the marzipan legs, tails, and ears. Serve immediately with extra fresh berries and coconut whipped cream.
  • Leftover cheesecakes and cookies can be stored in an airtight container in the freezer (just leave them out at room temp for at least 10 minutes before serving to soften).
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