Gluten Free Cheesecake Cups

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Average Rating: 5 | Rated By: 1 users

These mini cheesecakes served in small cups are topped with raspberry chocolate. A delectable dessert that gives everyone just enough forbidden pleasure. When you choose to indulge without guilt, do it in small portions. Enjoy

Ingredients

  • FOR THE CRUST
  • 1 ¼ cup raw walnuts or pecans
  • 2 tsp. GF ground flax seed
  • 2 Tbsp. agave nectar
  • FOR THE CAKE
  • 10 oz. lite cream cheese
  • ½ cup agave nectar
  • 1 tsp. pure vanilla extract
  • 2 tsp. fresh lime juice
  • 1 cup heavy cream
  • FOR THE TOPPING
  • 8 oz. raspberries
  • 4 oz. gluten-free good quality chocolate or chocolate chips, roughly chopped (it is important that the chocolate is good quality because it sets the taste for the topping)
  • Instructions

  • Add crust ingredients into a food processor and process until smooth, and then sprinkle evenly on the bottom of 8 serving cups
  • In a medium size bowl, beat together cream cheese, agave, vanilla and lime juice until smooth
  • In a separate bowl, whip the heavy cream until soft peaks form. Gently fold into the cheese mixture
  • Spoon the cheesecake filling into cups to about ½ inch from the top
  • Add raspberries and chocolate into a small heavy bottom saucepan. Heat over medium heat until the chocolate has melted and combined with raspberries. Using a fork press the raspberries into the chocolate. The sauce takes about 2 minutes to make.
  • Spoon the chocolate topping over cheesecake and refrigerate for 3 – 6 hours


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