Cheese fit cupcakes – mini cupcakes – are a vanilla layer on a chocolate crisp bottom and topped with raspberries. The perfect dessert for those who appreciate healthy sweets.
Gluten-free
Cheesecake cupcakes
30 minutes
serving for 3 persons
easy
for this recipe, we recommend::
INGREDIENTS:
Bottom:
80g of INCOLA millet flour
1 egg
2 tbsp xylitol
50 g coconut oil
2 teaspoons cocoa
Cheesecake:
1 egg
1 teaspoon baking powder
150 g cottage cheese
100 g natural yoghurt
15 g vanilla pudding
4 tbsp xylitol
raspberries
PREPARATION:
Bottom
Mix egg, cocoa, xylitol and flour with melted coconut oil. Transfer to the bottom of the silicone moulds.
Cheesecake
Blend everything thoroughly to a smooth paste and pour into the tins. Place raspberries on top and bake for approx. 25 minutes at 180°C.
