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MINI GRAIN-FREE BLACK FOREST CHEESECAKES

Prep Time: 40 minutes

Cook Time: 20 minutes

Yield: 12 mini cheesecakes

Ingredients

FOR THE CRUST:

FOR THE FILLING:

FOR THE CHERRY SAUCE:

FOR THE CHOCOLATE GANACHE:

  • 1/3 cup almond meal

  • 1/3 cup ground flax seed

  • 2 dates

  • 2 tbsp organic cacao powder (or cocoa powder)

  • 1 tbsp butter or coconut oil

  • Pinch sea salt

  • 1 lb raw pastured cream cheese (16 oz) at room temperature

  • 2 eggs

  • 1/3 cup honey

  • ½ cup Kefir (or plain yogurt)

  • ¼ tsp sea salt

  • 2 cups organic pitted cherries (frozen or fresh)

  • 1/3 cup water

  • 2 tbsp maple syrup

  • 2 tbsp lemon juice

  • ½ tbsp arrowroot flour

  • 4 oz dark chocolate (72% or higher), chopped

  • ¼ cup full fat coconut milk

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.

  2. Line a cupcake sheet with 12 regular sized cupcake liners.

  3. Using a food processer, mix the crust ingredients together. Then divide the crumbles into the bottom of each cupcake liner (about 1 ½ tbsp per liner) pressing the crumbs firmly creating a crust.

  4. Wipe out the food processor and then blend together the filling ingredients until smooth. I like my cheesecake to be on the tangy less-sweet side since I usually do a topping, but feel free to add more honey.

  5. Divide the filling evenly into the cupcake liners.

  6. Bake for 20-25 minutes until the tops are set but the insides aren’t firm yet. The trick with cheesecake is to stop baking them BEFORE they crack. *TIP: After baking, you can also turn the oven off and keep them in there with the door ajar for 20 minutes. The humidity can keep them from cracking.

  7. Chill the cheesecakes for about an hour on the bottom shelf of the fridge.

  8. Meanwhile on the stove in a medium saucepan combine the cherries, water, and maple syrup over medium-high heat until boiling. Stir for about 2 minutes and then add the arrowroot flour to help thicken it.

  9. Turn the heat on low as you add the lemon juice.

  10. In a small saucepan, bring the coconut milk to a boil and then throw in the chopped chocolate. Stir until melted, removing from the heat.

  11. Drizzle the chocolate ganache over each cheesecake and top with cherry sauce.

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