Wednesday, May 9, 2012

Gluten Free Chocolate Cheesecake Cupcakes with almond and flax crust

Chocolate!   mmmMMMmmm

Shawn doesn't care for cheesecake and I love it!  Every time I make cheesecake I gain a few pounds because I don't want it to go to waste so I eat it like The Golden Girls did.  Too much, too often. =]

I know Shawn will eat anything chocolate so this was my compromise.  Chocolate cheesecake.

These disappeared so fast I thought we had hungry gremlins living in the fridge.  Definitely a big hit with the chocolate lovers.  I took a few to work and my coworkers were literally fighting over them.  Don't take my word for it try one for yourself.


  • 1 cup sugar
  • 2 packages of softened neufchatel cheese (it's 1/3 less fat than cream cheese)
  • 1/4 cup cocoa
  • 1 tablespoon pure vanilla extract
  • 1/2 cup egg whites
  • 1/4 cup sweet rice flour
  • 3/4 cup almond meal
  • 3 tablespoons light brown sugar
  • 2 tablespoons golden flaxseed meal
  • 1 small bag of your favorite GF chocolate drop candies.  (you'll need about 18)

Step 1:
whisk together in a separate bowl the golden flaxseed meal, the brown sugar and 1/2 cup of the almond meal.  This is the crust.

Step 2:
In your stand mixer bowl, cream together the softened cheese, egg whites, sugar, vanilla, sweet rice flour, and the remaining 1/4 cup almond meal.

Step 3:
Line your cupcake pan with paper liners and spray them with a gluten free non-stick cooking spray for easier release.  Put 1 teaspoon of the crust mixture in each cupcake liner, then 1/4 cup of the cheesecake batter.  Top with 1 chocolate drop in the center.

Step 4:
Bake in a 350 degree preheated oven for 30 minutes.

Step 5:
Remove from the pan and cool completely on a wire rack.  Eat now or refrigerate and enjoy later.

These were just mouthwateringly delicious.


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