Made with goat cheese and raspberry jam, these healthy yet decadent mini cheesecakes are scrumptiously satisfying. Take note that they puff when baked and settle as they cool. Try experimenting with different flavors of jam, such as orange, cherry, or apricot. This is my boys’ favorite dessert and they ask me to make it quite often.

　　

Ingredients

makes 12

　　

Crust

1 cup pecans

　　5 dates, pitted

　　1 tablespoon grapeseed oil

　　1/4 teaspoon sea salt

　　

Topping

8 ounces goat cheese

　　3 large eggs

　　1/3 cup agave nectar

　　1 tablespoon vanilla extract

　　1/4 cup raspberry fruit spread

　　

Step 1

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

　　

Step 2

To make the crust, combine the pecans and dates in a food processor and pulse until coarsely ground. Pulse in the grapeseed oil and salt. Spoon 1 tablespoon of the crust mixture into each prepared muffin cup. Using your fingers, press down to flatten the crust.

　　

Step 3

Rinse out and dry the food processor. To make the topping, combine the goat cheese, eggs, agave nectar, and vanilla extract in the food processor and process for 60 seconds, or until smooth.

　　

Step 4

Scoop 3 tablespoons of topping into each prepared muffin cup, then top each with 1 teaspoon of fruit spread.

　　

Step 5

Bake for 24 to 28 minutes, until the edges of the mini cheesecakes are lightly golden. Let the cupcakes cool in the pan for 1 hour, then serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.