Gluten Free Cheesecake Stuffed Raspberry Coconut Quinoa Bites with Chocolate Glaze
User Reviews
5
Gluten Free Cheesecake Stuffed Raspberry Coconut Quinoa Bites with Chocolate Glaze
Description
Gluten Free Cheesecake Stuffed Raspberry Coconut Quinoa Bites with Chocolate Glaze offer a unique way to enjoy cheesecake combined with wholesome ingredients like quinoa and coconut. The recipe begins by baking a creamy cheesecake center with cream cheese, white chocolate, raspberry Greek yogurt, and a hint of lemon juice, which provides a soft and slightly tangy core. Once chilled, this cheesecake filling is enveloped by a lightly sweetened quinoa cooked in almond milk and water, mixed with coconut flakes and egg for binding. The quinoa layer lends a chewy texture and nutty coconut flavor, complementing the creamy insides.
The bites are finished with a dark chocolate glaze enriched with coconut oil, adding bittersweet richness and shine. The contrast between the creamy cheesecake, chewy quinoa-coconut mixture, fresh raspberry notes, and glossy dark chocolate offers a multi-textured experience. These gluten-free bites serve as a portable snack or dessert, showcasing creative use of quinoa and dairy ingredients prepared carefully to hold together.
To prepare, bake the cheesecake filling first to set its texture before assembling with the quinoa base. Chilling for several hours ensures the bites hold their shape when formed. Using a large pot for cooking the almond milk and quinoa prevents boil overs, crucial for the sweetened mixture to achieve the right consistency. Pressing and compacting the quinoa around the cheesecake filling requires patience but results in appealing bite-sized portions.
Ingredients
For the quinoa:
- 1/2 cup quinoa
- 1/2 cup water
- 1/2 cup almond milk unsweetened vanilla
- 3 tablespoons stevia baking or sweetener of choice
- Pinch salt
- 1/4 cup unsweetened coconut flakes plus 2 tablespoons
- 2 egg lightly beaten
For the filling:
- 3 ounces cream cheese reduced fat, softened
- 1/8 teaspoon lemon juice fresh
- 2 tablespoons splenda plus 2 teaspoons or sweetener of choice
- 1 ounce white chocolate 1 square
- 2 tablespoons Greek yogurt raspberry flavor
- 1 teaspoon egg liquid white
- 3 tablespoons raspberries fresh
For the dark chocolate glaze:
- 3 ounces dark chocolate
- 2 teaspoons coconut oil melted
Instructions
- Make the cheesecake center:
- Preheat your oven to 350 degrees and place 2 muffin liners in amuffin tin,filling the empty cups with a little bit of water.
- In a large bowl, beat together the softened cream cheese, lemon juice and Splenda until smooth and creamy.
- In a small bowl, melt the chocolate in 20 second intervals in the microwave, stiring between each interval.
- Pour the melted chocolate, Greek yogurt and egg white into the cream cheese mixture and beat until well blended.
- Pour into the 2 lined muffin tins and bake until the cheesecake is set, about 20 mins.
- Let cool in the pan and then refrigerate for at least 5 hours.
- To make the Quinoa:
- Combine the water and almond milk into a large pot* and bring to a boil.
- Once boiling, add in the quinoa, sweetener of choice and pinch of salt. Turn the heat to low, cover and cook until the water is completely absorbed (about 15-20 min.) You're quinoa will be slightly creamier than if you used just water, this is good. Let the quinoa completely cool.
- While the quinoa cools, mash the chilled cheesecakes in a large bowl.
- Add in the 3 Tbsp of fresh raspberries and beat with an electric mixer until well combined.
- Cover a cookie sheet with parchment paper and drop the cheesecake filling onto it in teaspoon sized balls. If your filling is a little bit runny, use your fingers to help shape each ball.
- Put the cookie sheet into the freezer until each ball is frozen solid, about 30 minutes.
- Transfer the cooled quinoa into a large mixing bowl and add in the coconut flakes and lightly beaten eggs. Mix well so that the quinoa is evenly coated (I like to use my hands) The quinoa will seem quite "eggy" You need this so that the balls stick together.
- Preheat your oven to 350 degrees.
- Take 1/2 the frozen cheesecake balls out of the freezer and line another cookie sheet with parchment paper. Keep the remaining half in the freezer until you are ready to use, so they don't thaw out.
- In the palm of your hand, take about a heaping 1/2 Tbsp of the quinoa and drop one of the cheesecake balls on top. Cover with an additional heaping 1/2 Tbsp of the quinoa mixture.
- Really squish and spread the quinoa around the cheesecake until it sticks together and is completely covered ** and place onto the prepared cookie sheet. Do this until all of your quinoa is gone.
- Bake the balls until they feel just set and stick together, about 23-25 minutes. Transfer to a wire rack to let them completely cool.
- To make the chocolate glaze:
- In a large bowl, melt the dark chocolate in the microwave by cooking it for 20 second intervals, stiring between each interval. This will take about 1 - 1.5 minutes.
- Stir in the melted coconut oil until the chocolate is very smooth.
- Once completely cool. roll each quinoa bite around in the chocolate (it gets messy!) and place back onto the parchment lined cookie sheet.
- Refrigerate until the chocolate is nice and hard.
- DEVOUR
Notes
- Use a large pot to cook the quinoa with almond milk to prevent boiling over due to expansion.
- Compact the quinoa firmly around the cheesecake filling to ensure the bites hold together well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-16
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 47mg | 2% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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