Gluten-Free Triple Chocolate Mini-Cheesecakes

Although today is Valentine’s Day, I certainly don’t need an excuse to eat chocolate. There is nothing like triple chocolate gluten-free cheesecake to satisfy an insatiable craving. I love the idea of mini’s because you can throw these puppies in the freezer and take them out for individual cravings or if company just randomly shows up. The stress isn’t there to eat a “whole” cheesecake, before it “goes bad”.

I use quotes here, because I have heard of this happening. Chocolate Cheesecake

Heard.

Swear it’s true.

Tonight I am making dinner for my teenaged daughter and her boyfriend. Lasagna. Garlic Bread. Cesar salad. No one will be making out tonight. NO ONE!

There is a hint of natural orange flavours in this recipe. If you want to amp up this flavouring, add in some of the orange rind to the crust for an extra burst. I also use cacao powder here – simply because I had it on hand…feel free to use cocoa powder if you don’t have cacao.

Print Recipe
Gluten-Free Triple Chocolate Mini-Cheesecakes
Course Chocolate
Prep Time 45 Minutes
Cook Time 24 Minutes
Passive Time 3.5 Hours
Servings
Mini-Cheesecakes
Ingredients
Gluten-Free Chocolate Cheesecake Crust
Cheesecake Filling
Chocolate Ganache
Course Chocolate
Prep Time 45 Minutes
Cook Time 24 Minutes
Passive Time 3.5 Hours
Servings
Mini-Cheesecakes
Ingredients
Gluten-Free Chocolate Cheesecake Crust
Cheesecake Filling
Chocolate Ganache
Instructions
Gluten-Free Chocolate Cheesecake Crust
  1. Pre-heat your oven to 350.
  2. Line a 12-spot muffin tin with muffin liners.
  3. In a food processor, add the dry ingredients.
  4. Pulse in the butter until mixture is moist and grainy.
    Gluten-Free Chocolate Cheesecake Crust
  5. Scoop the mixture evenly into the muffin liners and compress with the back of a spoon.
    Mini-chocolate cheesecake crust
  6. Toast in the oven for 10 minutes. Remove when done.
Cheesecake Filling
  1. Add the cream cheese, yogurt, sugar and cacao powder to your food processor. Process thoroughly until everything is mixed together (you may have to scrape the sides down with a spatula a few times and continue mixing).
  2. Squeeze in the juice from the orange and Grand Marnier.
  3. Pulse a few times until just mixed.
  4. Scoop the filling evenly into the toasted cups.
  5. Bake for 14 minutes - or until the cream cheese portion is set. (Jiggly-firm, not runny).
  6. Turn the oven off, open the door and let cool in the oven for about an hour.
  7. Once it's time to remove from the oven, it's a good time to remove the muffin liners. You can put the cheesecakes in the fridge now for another hour or so. In the meantime, prep the ganache.
Chocolate Ganache
  1. Chop up chocolate into small-ish pieces.
    Chopping Chocolate
  2. In a medium sized saucepan, bring cream just to a boil over medium heat.
  3. Add the chocolate and turn off the heat.
  4. Whisk the chocolate in so it melts and becomes smooth and shiny.
  5. Once smooth, add Grand Marnier and salt, and whisk a few times to combine.
  6. Let sit for 10 minutes and spoon on cheesecakes.
  7. Let cheesecakes sit overnight (or for at least 2 hours) in the fridge.
Recipe Notes

**If you would like more orange flavour, consider adding grated fresh orange peel to the crust.

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Have a happy and loving Valentine’s Day!

Brooke Simmons Blog 31 Ways to Sunday

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