Here’s a wonderful GAPS recipe (mini berry cheesecakes) amended by my friend, Amy Estes.

Low-carb, gluten-free, GAPS friendly

My mother had sent me a recipe for mini-cheesecakes that she thought might be a good low-carb treat for my diabetic daughter. I used the basic cheesecake recipe but incorporated other ideas for the crust from this recipe and for the topping. The end result was a delicious, healthy, low-carb, gluten-free dessert that I enjoyed along with my two girls. It is loaded with good fats, healthy fruits,  essential oils and omega-3’s. A perfect treat that any cheesecake lover will enjoy whether you are gluten-free or not! This recipe has three parts: topping, cheesecake filling, and crust. Though it looks involved, it really comes together rather quickly. You will want to plan ahead though and make the Refrigerator Jam topping the day before. This recipe makes 21 mini-cheesecakes

Make ahead the day before:

Refrigerator Jam topping

Makes 2 cups

2 cups fruit ( I divided this recipe in half to make half strawberry and half blueberry)
Two tbsp honey
2 tbsp chia seeds

Process all in blender.

If using frozen fruit, you may need to add additional water a teaspoon at a time as this mixture will be thicker than with fresh fruit. (notice the different texture in the strawberry vs the blueberry in my pictures)

Refrigerate overnight.

Chia seeds will gel, thickening the fruit puree.

Add additional diced fruit if you like it chunky.

Next day: Preheat the oven to 375 degrees. Put cream cheese in your mixing bowl and let soften while you make the crust.

Gluten Free Tart Crust

2 cups raw pecans (could also use almonds, walnuts, or sunflower seeds)
½ teaspoon sea salt
2 tablespoons coconut oil (preferably organic)
1 egg (preferably pastured)

1. Place nuts and salt in food processor  and pulse until a fine crumb texture.
2. Add coconut oil and egg and pulse until mixture forms a ball.
3. Press dough into bottom of 21 muffin cups lined with baking cups (I like If You Care brand).

I used 2 ½ tsp dough per muffin cup.

Cheesecake Filling

2 (8oz. pkgs) cream cheese (preferably organic)
3 tbsp. honey
2 large eggs (preferably pasteured)
1 tbsp lemon juice or 6 drops lemon essential oil
2 tsp. vanilla

1. Beat cream cheese, sugar, eggs, lemon juice/essential oil and vanilla until light and fluffy.
2. Spoon cream cheese mixture equally onto nut crust.
3. Bake for 12-15 minutes or until set.
4. Allow to cool and then refrigerate.
5. Once  cool, spoon refrigerator jam topping onto each cheesecake. I used 1 tsp. for each cheesecake and had plenty of jam leftover.
6. Top with whipped topping if desired or make your own whipped topping from heavy cream (preferably raw or organic) or coconut crème concentrate. I also added 2-3 drops lemon essential oil into my whipped topping.

 Yummy!!!

This looks great for times when you have a restricted diet and it’s hard to find good treats. Thanks Amy!

If you have a recipe you’ve amended to be on the healthier side, and would like to contribute to my blog, please email support @ localhost/nom and be sure to include a good photo or 2! I would love it!

Amy lives in Oklahoma with her husband of 12 years. She has 7 & 5 year old girls, one of whom is a type 1 diabetic. She loves Jesus, reading, watching movies, homeschooling, and learning to manage her family’s home and health naturally.