Gluten-Free Raspberry Cheesecake Jars

IMG_4698Gluten-Free Shortbread Cookies

  • 1/2 cup butter
  • 1/4 cup organic powdered sugar
  • 2 cups almond flour
  • pinch salt
  • 1/4 tsp almond extract

Cheesecake

  • 8 oz. cream cheese
  • 1 1/2 cup heavy cream
  • 3/4 cup organic powdered sugar

Raspberry Mousse

  • 12 oz. fresh raspberries
  • 23 cup maple sugar
  • 1/4 cup water
  • 1 1/2 cup heavy cream
  • 2 1/4 tsp gelatin + 1/4 cup water

Raspberry Curd

  • 2/3 cup raspberry juice (from bag of frozen raspberries, thawed)
  • 1 tbsp lemon juice
  • 1/2 cup honey
  • 6 egg yolks
  • 8 tbsp butter

Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup organic powdered sugar
  • freeze-dried raspberries (ground to powder) to dust on top

Decorations: Raspberry Meringue Bark, Raspberry Macarons

How to Make it: 

Shortbread: Preheat oven to 350. Pulse all the ingredients in a food processor. Sprinkle onto a parchment-lined baking sheet. Bake for 18-20 minutes until golden. Cool. Crumble. Sprinkle into the bottom of your dishes. I used glass cups/jars/tea mugs. Be creative.

Cheesecake: Whip the cream cheese with the organic powdered sugar until there are no clumps. Set aside. Switch to a whisk attachment. Add heavy cream, set mixer on medium/high. Whisk until it has peaks. You don’t want to overmix, but you also don’t want it wet or runny. Fold whip cream into the cream cheese. Pipe on top of the cookie crust.

Raspberry Mousse: Mix the gelatin + water and set aside. Heat berries with maple sugar and water until the berries begin to break down. Puree in a blender. Strain if you want. Dish it back into the saucepan. Add gelatin. Bring to a boil and cook for 1 minute- whisk continuously. Remove from the heat. Allow to cool to room temperature. Whip heavy cream to stiff peaks. Add the cooled berry mix to the whipped cream. Pipe on top of the cheesecake. Refrigerate.

Raspberry Curd: Strain berries. In a separate bowl add the yolks. Beat until they are smooth. In a saucepan add 2/3 cup raspberry juice, lemon juice and honey. Cook for about 8 minutes. Add some of the raspberry to the yolks (about 1/3 cup). Whisk. Add this slowly to the saucepan. Cook on a low heat until it begins to thicken or the curd coats the back of a spoon. Remove from the heat. Add butter and whisk. Pipe onto the mousse. Refrigerate.

Whipped Cream: Whisk ingredients to stiff peaks. Pipe fancifully on top of the curd. Dust with freeze-dried raspberry powder.

Top: Right before serving (I topped them all and then the meringues and macarons got soft, so do not make my mistake) add macarons and meringues. Or play and have fun. Decorate however you like! Fresh flowers Maybe. Candies. Chocolates. Fresh Raspberries. Little gold leaf or sparkle.

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