These tiny-but-delicious chocolate cheesecakes offer a rich and silky end to special -occasion dinners.
Individual Chocolate Cheesecakes
Yield: 12 servings / each serving = 281 calories, 3 net carbs
(not counting a dollop of whipped cream as a garnish)
16 ounces organic cream cheese, room temperature
2 large organic eggs, room temperature
26g Scharffen Berger unsweetened 99% cacao baking chocolate, chunked
1/2 cup organic sour cream
1/4 C. Swerve + 1/2 tsp. liquid stevia
1/4 teaspoon sea salt
2 tablespoons Rapunzel unsweetened organic cocoa powder
1/2 teaspoon vanilla extract
Garnish: whipped cream and cocoa powder
BOTTOM CRUST (63 calories, 0 net carbs)
1 cup blanched almond flour
4 tablespoons Kerrygold butter, melted
3 tablespoons Swerve sweetener + 10 drops of liquid stevia glycerite
2 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners. Warm the cream cheese and eggs—plastic bagged—in a big bowl of very warm water. (Don’t use hot water—melted cream cheese isn’t the goal.)
Mix crust ingredients together. Divide evenly between the muffin cups (about 1 rounded teaspoon per muffin cup) and press into the bottom of each well. No need to pre-bake; it will bake with the cheesecake.
Place the chocolate chunks in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.
Using a food processor, blend cream cheese and eggs until smooth and creamy. Add sour cream, sweetener, salt, cocoa, melted chocolate, and vanilla to cream cheese mixture in food processor. Blend. Do not overmix.
Using a 2-ounce ice cream scoop (aka #14 or 1/4 cup), very carefully plop the cheese cake batter into the paper-lined muffin wells. The batter will come close to the top of each liner.
Bake for 15—20 minutes or until just slightly jiggly in the center.
Cool completely on top of a cookie rack, on a counter, then refrigerate until chilled.
To serve: pipe with whipped cream and sprinkle with cocoa powder.