Healthier Mini Cheesecakes with Almond Crust and Chocolate Ganache Topping
Some of my dear readers, I know, are interested in gluten-free recipes. Thought I would include you in my Shavuos post. These cheesecakes have the best of everything: gluten-free crust, cottage cheese and Greek yogurt filling as opposed to nutritionally deficient cream cheese, and a delicious chocolate ganache topping to boot. So, since Shavuos is getting close and this post is a little on the late side, let's get started!
The Crust
1 1/4 cups ground almonds
2 Tbsp. coconut palm sugar
1/8 tsp. of salt
3 Tbsp. coconut oil
In a medium bowl or food processor, add all the ingredients. Mix or pulse until the well combined. Place cupcake liners in a 12-cup muffin tin. Put in about 1/2 Tbsp. of the crust mixture in the bottom of each liner. Press down. Set aside.
The Filling
2 1/3 cups lowfat cottage cheese, small curd
1 cup plain Greek yogurt
2 large eggs
1/4 cup plus 1 Tbsp. Truvia baking mix
1 tsp. vanilla
Place all ingredients in a food processor or blender. Process/mix until very smooth. Pour mixture into each cupcake liner until about 3/4 filled. Bake in a preheated oven at 350 degrees for 12 minutes. Cakes will be soft but firm. Let cool and refrigerate for several hours or overnight before adding the topping.
The Top!
1 cup milk chocolate chips
1/2 cup milk (preferably whole, but can be any type)
Using a double boiler, I have found, is better than microwaving. Fill a small pot with water. Place a larger pot on top--the pot should be large enough to be stable on top of the smaller pot without falling. Bring water to a boil. Place chocolate chips in the top pot. Stir continuously as chocolate melts into a liquid. Remove from heat. Add the milk and stir until well mixed. Using a tablespoon, top cooled cheesecakes with the ganache. To make it look pretty, you can let a little drip down the side.
Hope you enjoy the recipes! I wish you all a beautiful Shavuos filled with Torah and closeness to Hashem. All the best with many blessings!!!
The Crust
1 1/4 cups ground almonds
2 Tbsp. coconut palm sugar
1/8 tsp. of salt
3 Tbsp. coconut oil
In a medium bowl or food processor, add all the ingredients. Mix or pulse until the well combined. Place cupcake liners in a 12-cup muffin tin. Put in about 1/2 Tbsp. of the crust mixture in the bottom of each liner. Press down. Set aside.
The Filling
2 1/3 cups lowfat cottage cheese, small curd
1 cup plain Greek yogurt
2 large eggs
1/4 cup plus 1 Tbsp. Truvia baking mix
1 tsp. vanilla
Place all ingredients in a food processor or blender. Process/mix until very smooth. Pour mixture into each cupcake liner until about 3/4 filled. Bake in a preheated oven at 350 degrees for 12 minutes. Cakes will be soft but firm. Let cool and refrigerate for several hours or overnight before adding the topping.
The Top!
1 cup milk chocolate chips
1/2 cup milk (preferably whole, but can be any type)
Using a double boiler, I have found, is better than microwaving. Fill a small pot with water. Place a larger pot on top--the pot should be large enough to be stable on top of the smaller pot without falling. Bring water to a boil. Place chocolate chips in the top pot. Stir continuously as chocolate melts into a liquid. Remove from heat. Add the milk and stir until well mixed. Using a tablespoon, top cooled cheesecakes with the ganache. To make it look pretty, you can let a little drip down the side.
Hope you enjoy the recipes! I wish you all a beautiful Shavuos filled with Torah and closeness to Hashem. All the best with many blessings!!!
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