Gluten-Free Cheesecake Cups with Chocolate Raspberry Topping
- Prep Time:
- 15 + min
- Serves:
- 4
Ingredients
FOR THE CRUST
1 ¼ cup raw walnuts or pecans
2 tsp. GF ground flax seed
2 Tbsp. honey or pure maple syrup
FOR THE CAKE
10 oz. lite cream cheese
½ cup pure maple syrup
1 tsp. pure vanilla extract
2 tsp. fresh lime juice
1 cup heavy cream
FOR THE TOPPING
8 oz. fresh raspberries
4 oz. gluten-free good quality chocolate or chocolate chips
Instructions
- For the crust, add crust ingredients into a food processor and blend until it becomes a sandy texture. Sprinkle evenly on the bottom of 8 serving cups and lightly press down
- In a medium size bowl, beat together cream cheese, maple syrup, 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 mixture into the cups over the crust to about ½ inch from the top and refrigerate
- Add raspberries and chocolate into a small heavy bottom saucepan. Heat over medium-low heat until the chocolate has melted. Stirring as needed. Using a fork press the raspberries into the chocolate. The sauce takes about 2 minutes to cook. Cool slightly, then spoon over the cheesecake and chill for 4 hours or overnight


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