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Gluten-Free Cheesecake Cups with Chocolate Raspberry Topping

Published: June 5, 2015 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Gluten-Free Cheesecake Cups with Chocolate Raspberry Topping
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Average Rating: 5 | Rated By: 3 users

When you choose to indulge, do it in small portions same as the French people do. These mini cheesecakes are served in small cups and are topped with raspberry chocolate sauce. A delectable dessert that gives everyone just enough forbidden pleasure without feeling guilty. Enjoy

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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

    • Instructions

  • 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, 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 mixture into the cups over the crust to about ½ inch from the top. Refrigerate
  • Add raspberries and chocolate into a small heavy bottom saucepan. Heat over medium-low heat and while stirring melt the chocolate and mix with the raspberries. Using a fork press the raspberries into the chocolate. The sauce takes about 2 minutes to cook. Cool slightly, then spoon the chocolate topping over cheesecake and
  • Refrigerate for 4 hours or overnight


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