Raspberry Cheesecake

This “cheesecake” is made with goat cheese instead of good ol’ Philly. Why?

The majority of cow’s milk contains casein A1  - a lectin-like protein that, in our body, transforms into a new protein called beta-casomorphin. Beta-casomorphin can actually cause an immune response, particularly in your pancreas. While we are all affected by this nasty invader, some people will actually “feel sick” from it - they think they have lactose intolerance.  

Cream cheese also contains gut-wrecking stabilizers such as guar gum or locust/carob bean gum and sometimes other chemicals to make it spreadable. Eww!! Not. Real. Good. Food.

Goat cheese, on the other hand, contains casein A2 protein, which does not trigger an immune response. It also doesn’t contain any stabilizers or chemicals. Goat cheese for the win!

Instead of graham or Oreo cookie crumbs, the crust on these cheesecakes is a mixture of coconut and almond flours with walnuts.

The topping is made from raspberries. Just raspberries. YUMMMMMMMMMM!!

Make sure to use FOIL cupcake liners to make sure you don’t lose half of your treat, due to it sticking to regular paper liners.

Raspberry Topping Ingredients:

600 g frozen raspberries

1/4 tsp salt

1/4 lemon extract or 1 tsp lemon juice

Raspberry Topping Method: Put frozen raspberries in a medium sauce pot. Set over medium heat and bring to a boil. Lower heat and simmer until reduced to about 1/3 of initial volume. Remove from heat and stir in salt and lemon. Set aside to cool. Mixture will thicken substantially, to become like jam, as it cools.  


Crust Ingredients:

2 eggs

1/2 cup coconut oil or ghee, melted

3/4 cup coconut flour

2 Tbsp almond flour

1 cup finely chopped raw walnuts

1/2 tsp salt


Crust Method: Preheat oven to 350-degrees. Line 24 muffin cups with FOIL liners. Set aside.

Combine all ingredients together in a medium bowl and stir until it comes together into a ball.

Divide crust dough evenly amongst prepared muffin cups (about 1 Tbsp in each). Press down with fingers.

Bake for 8-10 minutes until lightly golden brown, turning pan after 5 minutes for even baking.

Remove pan from oven and set aside to cool while preparing filling.

Filling Ingredients:

6 eggs

1/2 cup coconut cream

225 g soft, unripened goat cheese a.k.a “chèvre

juice and rind of 1 small lemon

1/2 tsp vanilla extract

1 tsp Sweet Leaf stevia powder

1/2 tsp baking soda

pinch of salt

1/4 cup coconut flour.

Filling Method: Preheat oven to 325-degrees.

Combine all filling ingredients in bowl of food processor. Process until completely smooth, stopping a couple of times to scrape down bowl.

Divide batter evenly amongst pre-baked crusts.

Set in pan and bake until filling is set - 8-10 minutes.

Remove from oven and set pan on wire rack to let cheesecakes cool.

Once cheesecakes have cooled to room temperature, divide raspberry topping evenly and spread with back of spoon to cover top of each mini cheesecake.

Store in fridge for up to 3 days or 1 month in freezer.

- makes 24 mini, muffin-sized cheesecakes