Grain-Free Mini Chocolate Cheesecakes with Coconut Whipped Cream

Mini chocolate cheesecakes with coconut whipped cream - delicious and grain-free, too!!

I am not cheesecake’s biggest fan. I definitely love the taste, but it’s such a high maintenance dessert!

I probably wouldn’t even bother with it….except it’s my husband’s favorite dessert. He always requests it for his birthday. This year, I figured out a way to make it according to our new way of eating (grain-free, refined sugar-free) and without needing a special pan! Much less hassle and my husband loved it!

Grain-Free Mini Chocolate Cheesecakes with Coconut Whipped Cream

Yield: 2 dozen

Ingredients

    For the Crust:
  • ¼ cup shredded unsweetened coconut
  • ½ cup date pieces
  • 1 cup raw almonds
  • For the Filling:
  • ½ cup raw honey
  • ½ cup mini chocolate chips
  • 2 lbs cream cheese, softened
  • 5 eggs
  • 2 tablespoons vanilla
  • For the Whipped Cream:
  • 2 cans coconut milk, full-fat (not “light”)
  • 1 tablespoon honey
  • 1 tsp vanilla

Directions

    For the Crust:
  1. Sprinkle a thin layer of shredded coconut in each muffin tin cup.
  2. Pulse dates and almonds in food processor until well blended.
  3. Spoon almond mixture on top of coconut.
  4. For the Filling:
  5. In a double broiler (or heat-safe bowl placed on top of a pan of water, not touching the water), melt the chocolate and honey on medium-low heat, stirring occasionally.
  6. While chocolate and honey are melting, beat cream cheese in a large bowl with an electric mixer.
  7. Add chocolate mixture to cream cheese and beat with mixer until well combined.
  8. Add eggs, one at a time, beating each one into the cheese mixture.
  9. Add vanilla and beat mixture to make sure everything is well combined, scraping sides of bowl occasionally.
  10. Spoon cheese mixture into prepared muffin tins.
  11. Bake at 350° for 10 minutes, then lower heat to 225 and bake for 45 minutes (or until firm) without disturbing.
  12. Remove muffin tins from oven, place a rimmed baking sheet upside down on top of the tins and let cool.
  13. Place tins in the refrigerator to chill for 2 hours.
  14. For the Whipped Cream:
  15. Place cans of coconut milk in refrigerator overnight.
  16. Remove cans without shaking and scoop the coconut milk cream from the top of the cans into a small bowl. Save the remaining liquid for another recipe.
  17. Add honey and vanilla and beat mixture until stiff peaks form, approximately 10 minutes.
  18. Top prepared cheesecakes with whipped cream.
http://realfoodenthusiast.com/grain-free-mini-chocolate-cheesecakes-with-coconut-whipped-cream/

Enjoy! 

Recipe adapted from Roost Blog and I Am Gluten Free.

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3 Comments

Comments

  1. YES! I Googled a chocolate cheesecake recipe paleo style and found you. LOVE! I am making this today, thank you so much!

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