GAPS-friendly Raspberry Cheesecake

One of the hardest parts of going on the GAPS diet was feeling like I could never eat my favorite foods again. I totally thought going into it that for at least two years I would be ice cream-less, chocolate-less, bread-less, etc. I honestly have no idea how I started the GAPS diet believing that. I guess I was sick enough where I was wiling to give it a try. Eventually I realized that I didn't have to live in absolute misery avoiding all sweets. (Granted I did fall in love with many vegetables and savory dishes I'd never had before, but one just can't live without sweets forever). All it took was a little creativity and some time to experiment, and I found I could actually imitate some of my favorite foods with healthy ingredients.

This GAPS-friendly raspberry cheesecake is one example of that. It's pure heaven. Absolutely heaven. It takes like the cheesecake we all love, but with ingredients that are simple and do the body good. 

The crust is pecan-based and the cheesecake is made from homemade cultured cream. The home-culturing process removes 99% of the lactose and actually helps break down hard-to-digest dairy proteins, making this real food cheesecake both delicious and healthy. It's topped with a made-from-scratch raspberry sauce that's sweetened with honey.

And since I'm no professional chefs, these cheesecakes aren't that complicated either. Gotta stay simple with cooking with real foods. Coconut flour can be a little finicky to bake with so just make sure you are exact in your measuring. I've also included some instructions on how to help it cook and cool slowly and evenly so that they stay fluffy and don't fall too much after baking. The thicker your sour cream, the better they also stay fluffy. They really are still pretty hard to mess up. Even if it falls, or they end up a little overdone, you can top with with that homemade raspberry sauce and some cute little raspberries and no one will know the difference. 

 

One more note: I felt slightly obligated to make this a Valentines Day treat, due to the time of year and the delicious red raspberries--but if I'm being compleeeeeetely honest... Valentines Day just isn't my favorite holiday. Try not to be offended--a general resistance to all things lovey-dovey is just a part of me that I haven't been able to outgrow... my "hit-list" also includes crisp, sunny mornings and overly-preppy church hymns;)

 

But that might be why i love these little cheesecakes so much. They aren't so thick and rich that they knock your socks off with one bite. Instead, the gentle nutty crust and the deep cheesecake flavor draw me in slowly.. I find myself savoring every bite and somehow end up always wanting more.

You might just have to see what I mean yourself:) Try these out for a little added coziness to your Valentine's Day. 

And oh yeah--many love and hearts and chocolates to you.

GAPS friendly raspberry cheesecake

GAPS-friendly raspberry cheesecakeGAPS-friendly raspberry cheesecakeGAPS-approved cheesecakeGAPS diet cheesecake

 

GAPS-friendly Raspberry Cheesecake
Author: Amy MoffatPrep time: 10 minCook time: 35 min + 20 min cool timeServings: 6 regular sized or 12 mini-size

Crust:

1/2 c pecans
1/4 c coconut flour
1/4 tsp salt
1/4 tsp baking soda
1/4 c butter, softened
3 Tbsp honey
1 egg
1 tsp vanilla

Cheesecake:

8 oz cream cheese*see notes
2 Tbsp honey
1 1/2 Tbsp + 1 tsp coconut flour, sifted
1 egg at room temperature
1 tsp apple cider vinegar
1 tsp vanilla

Raspberry Sauce:

1 1/2 c raspberries (about 6 oz)
1/3 c water
1 Tbsp honey
1/2 tsp gelatin

Directions:

Preheat oven to 350.
Lightly grease 6 silicon muffin liners, or use paper liners.

Make the crust
Pulse pecans in a food processor until small crumbles (not a flour)
Add dry ingredients and pulse until combined. Add butter, egg, honey, and vanilla and blend on high for about 15-20 seconds until mixed.
Gently press into the bottom of 6 greased muffin tins.

Make the cheesecake
With a hand mixer, cream together cream cheese and honey. Add flour and beat until combined. Add egg, apple cider vinegar, and vanilla. Beat until combined.

Spoon about 3 Tbsp of cream cheese mixture into prepared muffin tins. In a rimmed cookie sheet, add a 1/4 inch layer of water and place entire tin pan onto a rimmed cookie sheet. Place both sheets on the bottom rack of the oven.
Bake at 350 for 35-40 min. Turn the oven off, leaving the cheesecake undisturbed. Allow to cool for 25 minutes (this step allows the cheesecake to cool without falling). If you really don't care how it looks, you can skip this step and let cool on a wire rack.
Refrigerate for at least 4 hours to firm up

Make raspberry sauce
In a small saucepan, combine water, honey, and raspberries and bring to a simmer.
Simmer for 10, stirring.
Remove from heat and slowly pour in gelatin as you stir.
Push through a fine mesh sieve.
Drizzle over cheesecake and serve

*homemade cream cheese can be made from culturing cream for 24 hours and then straining it to thicken it. visit my post on making homemade sour cream for instructions!

7 Responses to “GAPS-friendly Raspberry Cheesecake

  • These were sooo delicious!!! And freaking adorable.

    • amoffat
      2 years ago

      haha thanks emma! i thought the mini cheesecakes were kinda cute too;)

  • Kirsten
    2 years ago

    These were absolutely delicious! I love cheesecake, but since I’m lactose intolerant I haven’t been able to have it for a long time. Imagine my delight when I encountered these cheesecakes. The best part….THEY TASTE EVEN BETTER THAN THE CHEESECAKE YOU BUY AT THE STORE. I know what you’re thinking – blasphemy. But it’s true. All the tastiness of your favorite cheesecake without the lactose! Win-win!

    • amoffat
      2 years ago

      haha totally not blasphemy! it’s truth:) it’s nice to have dairy treats without having to worry about getting sick. I’m with ya there Kirsten!

  • This site was… how do you say it? Relevant!! Finally I have found something that helped me. Thanks a lot!

    • amoffat
      2 years ago

      Terrance I’m so glad it’s been relevant for you!! I try my best to post classic recipes everyone loves, but without all the processed sugars and grains that damage our bodies. It’s good to hear that you find it helpful too:) Thanks for commenting!

  • Although I am not Amy’s Valentine I was lucky enough to sample this raspberry cheesecake. First of all the crust is absolutely amazing. I was curious as to how Amy was going to be able to make the crust not being able to use any flour products. I was pleasantly surprised by the pecan based crust. The hearty tones of the nuts were augmented by the sweet flavor of the honey, making for a savory yet not overpowering flavor. The cheesecake tasted like…cheesecake. if it’s not normal cheesecake you could have fooled me. I would welcome additional samples of this cheesecake anytime… (cough, cough)

Leave a Reply Text

Your email address will not be published. Required fields are marked *