Gluten free mini chocolate cheesecakes recipe

These Gluten-Free Mini Chocolate Cheesecakes are perfect for a rich, indulgent dessert that’s easy to make and serve. They combine the creamy texture of cheesecake with the decadent flavor of chocolate, all without gluten. These individual-sized treats are ideal for portion control and are sure to be a hit at any gathering.

Ingredients

For the Crust:

• 1 cup almond flour: Provides a nutty, gluten-free base.
• 1/4 cup unsweetened shredded coconut: Adds texture and flavor.
• 2 tablespoons granulated erythritol or another keto-friendly sweetener: Adjust to taste.
• 1/4 cup coconut oil or unsalted butter: Melted, for richness and binding.
• 1/4 teaspoon sea salt: Enhances the flavor.

For the Cheesecake Filling:

• 8 oz (225g) cream cheese: Softened, for a smooth and creamy filling.
• 1/2 cup granulated erythritol or another keto-friendly sweetener: Adjust to taste.
• 1/4 cup unsweetened cocoa powder: Adds chocolate flavor.
• 1 large egg: Provides structure and helps set the filling.
• 1/2 cup sour cream: Adds tanginess and creaminess.
• 1 teaspoon vanilla extract: Enhances flavor.

For the Topping (Optional):

• 1/4 cup sugar-free chocolate chips or chopped keto chocolate: For a drizzle or melted topping.
• Whipped cream or fresh berries: For garnish.

Instructions

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Prepare the Crust:
   • In a medium bowl, combine the almond flour, shredded coconut, erythritol, melted coconut oil (or butter), and sea salt. Mix until well combined.
   • Press a small amount of the mixture into the bottom of each muffin cup, creating an even layer. Use the back of a spoon to press it down firmly.
   • Bake the crusts in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the erythritol and cocoa powder, and continue to beat until well combined and smooth.
   • Beat in the egg until fully incorporated.
   • Add the sour cream and vanilla extract, mixing until the filling is smooth and creamy.
4. Fill and Bake:
   • Spoon the cheesecake filling evenly over the pre-baked crusts in the muffin tin.
   • Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
   • Turn off the oven and let the cheesecakes cool in the oven with the door slightly open for about 30 minutes. This helps prevent cracking.
   • Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled and set.
5. Prepare the Topping (Optional):
   • Melt the sugar-free chocolate chips or keto chocolate in the microwave or using a double boiler.
   • Drizzle the melted chocolate over the chilled cheesecakes.
   • Garnish with whipped cream or fresh berries if desired.
6. Serve:
   • Serve the mini cheesecakes chilled. Enjoy them as a sweet treat or dessert.

Tips for Success

• Cream Cheese: Ensure the cream cheese is fully softened for a smooth filling. You can use an electric mixer or stand mixer to achieve a creamy texture.
• Avoid Overmixing: Mix the filling ingredients just until combined to avoid incorporating too much air, which can lead to cracks.
• Chilling Time: Allow the cheesecakes to chill completely to set properly and develop the best texture.

Nutritional Information (Per Cheesecake, assuming 12 mini cheesecakes)

• Calories: Approximately 150
• Fat: 14g
• Carbohydrates: 7g (Net Carbs: 4g)
• Protein: 4g

Benefits of a Gluten-Free Dessert

Gluten-Free

These mini cheesecakes are made with almond flour, making them suitable for those with gluten sensitivities or celiac disease. They offer a delicious, gluten-free alternative to traditional cheesecake.

Low in Carbs

With the use of erythritol and keto-friendly chocolate, these cheesecakes fit well into a low-carb or ketogenic diet, making them a great choice for those watching their carbohydrate intake.

Rich and Indulgent

The combination of cream cheese and cocoa powder creates a rich, creamy texture with a deep chocolate flavor. These mini cheesecakes are a satisfying and indulgent treat.

Conclusion

These Gluten-Free Mini Chocolate Cheesecakes offer a delightful blend of rich chocolate flavor and creamy texture in individual servings. Perfect for those avoiding gluten or following a low-carb diet, they provide a delicious and elegant dessert option. With their easy preparation and impressive taste, they’re sure to be a favorite at any gathering.

Enjoy these decadent mini cheesecakes and savor every bite of this delightful dessert!