Raspberry Cheesecake Slice
Indulge your taste buds and nourish your little ones with my delicious Raspberry Cheesecake Slice. This wholesome cheesecake slice is both refined sugar-free and incredibly tasty, making it a perfect choice for kids and adults. Get ready to savour the natural sweetness of raspberries paired with a creamy cheesecake filling. Let’s dive into this delightful recipe that’s bound to put smiles on everyone’s faces!
DIETARY: VEG, NF
ALLERGENS: Wheat, Dairy, Eggs
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 16
PREP: 20 mins (+ 3 hours refrigerating)
COOK: 40-45 mins
EQUIPMENT: High-speed food processor
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 200g wholemeal spelt flour | |
| 75g coconut sugar | |
| 75g unsalted butter, cubed and softened | |
| 1 egg | |
| Pinch of sea salt |
Filling
| 500g cream cheese | |
| 2 eggs | |
| 2 tbsp sour cream | |
| ~100ml maple syrup | |
| 1 tsp vanilla extract | |
| 125g fresh or frozen raspberries |
Directions
1.
Preheat oven to 180°C (160°C fan) and grease and line a 20x20cm baking dish with baking paper.
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2.
Place all base ingredients into a processor and process until a dough forms.
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3.
Press the dough firmly into the baking dish using a spoon or spatula.
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4.
To make the filling, place cream cheese, eggs, sour cream, maple syrup and vanilla into the processor and process until smooth.
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5.
Pour the mixture over the base.
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6.
Top with raspberries.
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7.
Bake for 40-45 mins or until the edges are golden brown but there is still a wobble in the middle of the bake.
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8.
Allow to cool completely before transferring to the fridge for a couple of hours or overnight.
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9.
Cut into slices and enjoy.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Prep tips: Best to prep a day ahead and set in the fridge overnight.
Allergies: For a gluten-free version: Swap wholemeal spelt flour with brown rice or buckwheat flour. For an egg-free version: Swap egg for a store-bought egg replacer.
For fussy eaters: Blend the raspberries into the batter.
