Recipe: Lightened Up Rainbow Baked Cheesecakes (Gluten Free!)

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It's my birthWEEK! AKA: My birthday is on Friday so I get to make delicious cakes and treats all week long and no one can question me.

I really love birthdays. Planning the perfect gift, baking a tailored cake, working out the perfect way to celebrate, spoiling the birthday person with love.... but when it comes to my birthday? I'm not so keen. 

You see, I am incredibly lucky and have everything I need and want - so when it comes to my birthday? All I care about is cake. 

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I was talking about birthday cakes with a friend a couple of months back when she told me that her daughter really wanted a cheesecake for her birthday... but Emily just didn't know how to make a cheesecake look festive. 

"They're beige, Kristy.... she's turning six. How do I convince her to just go with a cute character cake or even cupcakes?" she asked me. 

But if a girl wants cheesecake, she wants cheesecake - and I have to say I agree with little A that cheesecakes are ridiculously delicious.... so I put my thinking cap on. 

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And thus, these cheesecakes were born. Rainbow Tie Dye Baked Cheesecakes (also known as Unicorn Cheesecakes in our house). They're super simple and turn cheesecake from something beige into something seriously fun.

And that's what birthdays should be all about, right? Turning a regularly beige day into something awesome - and of course it should involve some kind of cake too! 

So let me share the recipe with you! >> 

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Healthy Rainbow Tie Dye Baked Mini Cheesecake Recipe:

low fat, lower sugar, refined sugar free, clean eating recipe, gluten free

makes 9-10 individual cheesecakes or a medium 8" springform pan

For the base:

1 cup (120g) gluten free plain flour*

1/3 cup (75g) coconut sugar or brown sugar 

1/4 tsp baking soda 

2 tbsp (30g) butter 

2 tbsp (30g) applesauce

2 tsp vanilla extract 

For the filling: 

2 cups (500g) cottage cheese 

1/3 cup + 1 tbsp (100g) plain greek yogurt 

2 eggs 

3 tbsp (60ml or 4 US tbsp) maple syrup**

1 tbsp vanilla extract 

1 tbsp (20g) cornflour/cornstarch
Food colouring and individual bowls to dye your batter

• Preheat your oven to 180C/355F
• Grease and line 9-10 individual loose bottom cheesecake tins or 1x medium springform/loose bottom cheesecake tin with baking paper and set aside. I line both the bottom and sides so they come out easily. 
• To make the cookie base, combine your flour, sugar and baking soda and set aside. 
• Melt your butter in a saucepan or in the microwave in a microwave safe dish and mix with your applesauce and vanilla. 
• Mix your butter mixture into your flour mixture, mixing until your mixture forms a dough (add a teaspoon or so of water if it won't come together).
• Place your cookie dough into the bottoms of your tin/tins (divide it out evenly into 9 or 10 portions if making individual cheesecakes) and press the cookie dough out to ensure it completely covers the base. 
• Bake your cookie base for 10-15 minutes or until your edges are crisp and the middles are set. 
• Allow your bases to cool in the tins while you make your filling. 
• To make the filling, add all of your ingredients into a food processor or blender, pulsing until smooth. 
• Divide your cheesecake mixture into separate bowls (you'll only need as many as the colours you choose to use - we used four colours; pink, yellow, purple and blue in the pictured cheesecakes).
• Dye your cheesecake batter to your desired colour and place a clean spoon in each of the bowls. 
• Spoon your cheesecake mix into your tins, alternating colours to make a tie dye effect. If using individual tins, fill them a maximum of 3/4 of the way full. 
• Once your cheesecake batter is divided amongst your tins, bake your cheesecakes for 15-20 minutes or until just set and cooked through. The middles will jiggle just a little bit, however, they'll firm up when chilled. You want to make sure you don't overcook these cheesecakes as the top will brown and you'll lose your vibrant colours!
• Allow your cheesecakes to cool in the tins before chilling them in the fridge until cold (at least 3 hours or overnight) and serving. 
• These cheesecakes will keep in the fridge in an airtight container for 2-3 days, however, are best enjoyed on the first or second day!

*I often use 1/2 cup plain flour and 1/2 cup sorghum flour as I love the more traditional-like texture sorghum flour gives.  

**If you want a sweeter cheesecake, use up to 1/3 cup maple syrup. This cheesecake isn't super sweet so be sure to add more maple syrup if you prefer things sweet!

But tell me, how do you usually celebrate your birthday?

And what's your ultimate birthday cake/treat? 

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