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MINI CHOCOLATE CHEESECAKES

MINI CHOCOLATE CHEESECAKES

Indulge your chocolate cravings with these Mini Chocolate Cheesecakes! Rich, creamy filling nestled in a nutty almond crust is topped with a touch of sweet-tart berry for an elegant and unforgettable dessert that's perfect for sharing with loved ones.
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Prep Time 10 minutes
Cook Time 27 minutes
Chilling Time 6 hours
Total Time 6 hours 37 minutes
Course Dessert
Servings 6 Servings
Calories 428 kcal

Equipment

Ingredients
  

For the bases:

  • ¾ cup almonds
  • 90 g about 6 large fresh dates, pitted
  • ⅓ cup rice flour
  • 2 tbsp raw cacao powder (or you can use cocoa powder)
  • 1 egg yolk

For the cheesecake filling:

  • ¾ cup cottage cheese
  • ½ cup natural Greek-style (thick) yoghurt
  • 1 egg
  • 1 tbsp raw cacao powder
  • 2 tbsp raw caster (superfine sugar)
  • 1 tsp vanilla extract
  • 2 tsp cornflour (cornstarch)
  • 2 tsp water
  • 50 g dark (70% chocolate, melted, plus extra, shaved, to serve)

For the chocolate sauce:

  • 2 tbsp raw cacao powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp boiling water

To serve: (optional)

  • 1/4 cup heavy cream
  • 3/4 cup creme fraiche
  • Fresh (or defrosted frozen, raspberries)

Instructions
 

For the bases:

  • Preheat oven to 150°C (300°F).
  • Place the almonds, dates, rice flour, cacao and egg yolk in a food processor and process for 2 minutes or until the mixture comes together.
  • Divide the mixture between 6 x 8 cm lightly greased round loose-bottomed fluted tart tins and press into the bases and sides. Place on a baking tray and cook for 10 minutes.

For the cheesecake filling:

  • While the bases are cooking, make the cheesecake filling. Place the cottage cheese, yoghurt, egg, cacao, sugar and vanilla in a clean food processor and process until smooth. Place the cornflour and water in a small bowl and stir until smooth.
  • Add to the food processor with the melted chocolate and process for 1–2 minutes or until well combined. Divide the mixture between the tart shells. Cook for 15 minutes or until just set. Place in the fridge to cool completely (I let mine chill overnight). Remove from the tins.

For the chocolate sauce: (Can be made ahead)

  • To make the chocolate sauce, place the cacao, maple syrup, vanilla and boiling water in a small bowl and whisk until smooth. Place in fridge if making ahead.

To serve:

  • Drizzle the tarts with the chocolate sauce and top with shaved chocolate. Whip the cream in a medium sized bowl until it begins to thicken. Add the crème fraiche and beat until thick and fluffy. Dollop cream beside each cheesecake and serve with fresh or defrosted frozen raspberries.

Nutrition

Calories: 428kcalCarbohydrates: 42gProtein: 13gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 93mgSodium: 116mgPotassium: 490mgFiber: 6gSugar: 23gVitamin A: 450IUVitamin C: 0.4mgCalcium: 160mgIron: 3mg
Keyword Cheesecake, Kahlua Chocolate Cheesecake
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