I’ve always been known for my mini cheesecakes, but it’s been a while since I’ve created a new flavor. I’ve been staying away from sweets for a few months now and when I do start adding the occasional dessert back into my life, I plan on avoiding refined sugars as much as possible. With these cheesecakes, I tried using less-processed, more natural sweeteners like honey and sucanat. I honestly wasn’t sure how they would turn out.
Well, guess what? I think these are the best tasting mini cheesecakes I’ve ever made. Head over to Pinch My Salt Reviews to find the recipe and information about Paula Deen’s Real Women of Philadelphia contest.
Go to the recipe: Honey Almond Mini Cheesecakes with Raspberries