Hi!
It’s been a while since we had something sweet. I love desserts; they come in small, perfect portions and they look absolutely beautiful. Today, I have mini cheesecakes for you—oh, I love them in every form, whether it’s a traditional baked cheesecake or a chilled one. I adore them all.
The recipe for Mini Chocolate-Orange Cheesecakes will delight you and your guests many times over. They are perfect for any occasion, so you absolutely must try them.
Ingredients:
Base:
• 2 eggs
• 4 tablespoons of coconut oil or butter (80g)
• 100g coconut flour/almond flour
• 1/4 cup erythritol or 60g protein powder
• a pinch of salt
Ingredients for cheesecake filling:
• 300g sugar-free cream cheese
• 80g erythritol or other sweetener
• 150g dark chocolate
• 1/2 tablespoon orange extract
• 2 tablespoons cocoa powder
Mix or knead all the ingredients for the base (eggs, coconut oil/butter, coconut/almond flour, erythritol/whey protein, salt) until you get a uniform dough.
Place the dough into molds (I have molds with removable bottoms) and bake the mini cheesecake crusts at 180°C (356°F) for about 15 minutes.
In a mixing bowl, add the cream cheese and sugar, then beat until light and fluffy.
Melt the chocolate with orange extract in a double boiler. Remove from heat and let it cool for a few minutes.
Pour the melted chocolate into the cream cheese mixture and beat until well combined. Add cocoa powder and continue beating until the mixture obtains a light, creamy consistency and color.
Transfer the cheesecake mixture into a piping bag and fill the molds.
Smooth the tops of the cheesecakes and refrigerate for at least 8 hours. I recommend chilling the cheesecakes overnight.
After chilling and preparing, carefully remove them from the paper molds (cupcake liners) or push them out of the molds and place them on a serving plate. You can enjoy them as they are or add delicious toppings such as chocolate and orange zest.
Enjoy!
