Tuesday, February 2, 2016

Healthy Mini Peanut Butter Cheesecakes with a Chocolate Crust & Chocolate-Peanut Drizzle

Happy Tuesday y'all!! 

How cute are these mini cheesecakes?! I was going to make a normal sized cheesecake in a spring form pan, but then I thought it would be much easier to put them in a muffin tin; no need to cut slices!! These would be the perfect dessert to serve at a party! This cheesecake has so many delicious flavors! The chocolate and peanut butter combo always tastes so good.

Not only are these mini cheesecakes adorable and delicious, they are also healthy, gluten-free, and full of protein! They are easy to make and require half the cooking time of a full cheesecake; they only need 25 minutes in the oven plus cooling time! 

Onto the recipe!

Healthy Mini Peanut Butter Cheesecakes with a Chocolate Crust & Chocolate-Peanut Drizzle (yields 1 dozen)

Filling Ingredients:
  • 1 cup ricotta 
  • 1/4 cup marscapone cheese
  • 2 eggs
  • 3/4 raw honey
  • 1/2 cup powdered peanut butter
  • 1 tablespoon WEDO banana flour 
Crust Ingredients:
  • 1 1/2 cups gluten-free chocolate graham cracker crumbs
  • 4 tablespoons melted coconut oil
  • 1 teaspoon cinnamon
Chocolate-Peanut Drizzle: 
  • 1/2 cup dark chocolate chips
  • 1 tablespoon peanut butter 
  • 1/2 tablespoon coconut oil
Preheat oven to 375 degrees. Line a 12 muffin baking tin with baking cups. 

First, we are going to make the crust. Mix together graham crumbs with melted coconut oil, and cinnamon. Place about one heaping tablespoon of crumbs into each baking cup and press to coat bottom. Place in oven and bake for about 8 minutes. 

While the crust is cooling, we are going to start making the filling! Whip ricotta and marscapone cheese in a stand mixer. Once fluffy and combined, add in eggs one at a time, and mix. Add in raw honey and mix. Now add in powdered peanut butter and WEDO banana flour. Mix on a slow speed until flours are mixed in, then turn up to medium-high and until mixed thoroughly. Fill each muffin tin 3/4 way full and bake for 25 minutes. 

Once the cheesecakes are done, let cool on counter for about an hour. Remove cheesecakes from muffin tin, place on a plate, and put in fridge for at least an hour. Once you are ready to serve, we are going to make the chocolate peanut drizzle! Heat chocolate chips, coconut oil, and peanut butter in a double boiler over medium heat. Stir constantly until fully melted. Drizzle over cheesecakes, and devour! Enjoy!!


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