Serves 12 / Prep time: 10 minutes / Cook time: 25 to 30 minutes
Cheesecake is a sublime dessert experience: tart, sweet, and infinitely velvety on the tongue. This is a crust-free cheesecake featuring plump ripe raspberries and a distinct vanilla undertone. You can use any type of berry, sliced peaches or plums, or even a tablespoon of cocoa powder to create gorgeous variations. Your imagination is the limit when you have a perfect cheesecake base to use in your experiments.
⅔ cup coconut oil, melted
½ cup cream cheese, at room temperature
6 eggs
3 tablespoons granulated
sweetener
1 teaspoon alcohol-free pure
vanilla extract
½ teaspoon baking powder
¾ cup raspberries
1. Preheat the oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper and set aside.
2. In a large bowl, beat together the coconut oil and cream cheese until smooth.
3. Beat in the eggs, scraping down the sides of the bowl at least once.
4. Beat in the sweetener, vanilla, and baking powder until smooth.
5. Spoon the batter into the baking dish and use a spatula to smooth out the top. Scatter the raspberries on top.
6. Bake until the center is firm, about 25 to 30 minutes.
7. Allow the cheesecake to cool completely before cutting into 12 squares.
SUBSTITUTION TIP
Any type of berry is delicious in this luscious treat, such as blueberries, strawberries, or blackberries. Whenever possible for your recipes, use seasonal local fruit for the best flavor and color.
PER SERVING (1 SQUARE)
Calories: 176; Fat: 18g; Protein: 6g; Carbs: 3g; Fiber: 1g;
Net Carbs: 2g; Fat 85%/Protein 11%/Carbs 4%