Grain-Free Mini Triple Chocolate Cheesecakes
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
Recipe by Whisk me Free
Though these cakes look a bit intimidating, it's well worth it! The bases are made with our Grain-Free Brownie mix, making the baking part super straightforward. The cheesecake base is no-bake, so the hardest part is really waiting for it to set overnight! In the morning, you'll wake up to these delicious and elegant mini desserts.
Ingredients
Cheesecake:- ¾ cup vegan or regular cream cheese
- ¼ cup sugar
- ½ cup dairy-free/non-dairy free double cream
- 2 Tablespoons dairy-free/non-dairy yogurt
- 1 ½ Tablespoon cocoa powder
- ¼ cup melted white chocolate (can be dairy-free)
- ¼ cup melted milk chocolate (can be dairy-free)
Instructions
- Preheat the oven to 180°C/350°F and line a 8x8-inch square baking tin with parchment paper and set it aside.
- In a bowl mix together ½ the brownie mix, oil and egg until smooth
- Pour the brownie batter into the prepared tin and bake for 20 minutes.
- As the brownies cool, make the cheesecake filling by whisking the cream until it reaches stiff peaks, then mix in the cream cheese, yogurt and sugar.
- Divide the cheesecake into 3 bowls, adding cocoa powder to one (if you find it getting a little stiff add a Tablespoon of milk at a time until it reaches the same consistency as the rest), melted milk chocolate to the other and white chocolate to another.
- Transfer the cheesecakes into piping bags and set aside.
- With a 2-inch round cookie cutter, cut circles out of the brownie and place each brownie round to the bottom of your cake tins lined with acetate or parchment around the sides.
- Pipe the cheesecake on top of the brownie alternatively starting with white, then the milk chocolate and finally the cocoa powder.
- Set the cheesecake in the fridge overnight to set.
- Once set, slice and enjoy!
