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Mini Gluten-Free Chocolate Crusted Cheesecake with Fresh Berries - less than 200 calories! You'll love the chocolate crust and the creamy filling and the fresh berry topping is the perfect finishing touch.

Mini Gluten-Free Chocolate Crusted Cheesecake with Fresh Berries

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

Chocolate Almond Flour Crust

  • 1 cup almond flour
  • 4 tablespoons HERSHEY'S unsweetened Cocoa powder
  • 4 tablespoons organic brown sugar
  • 4 tablespoons organic unsalted butter melted, cooled

Skinny Cheesecake Filling

  • 2 cups 16 ounces low-fat cottage cheese, strained
  • 1/3 cup organic sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 2 eggs

Berry Topping

  • 2 cups fresh organic strawberries or raspberries
  • 2 tablespoons organic sugar

Garnish

  • fresh organic raspberries
  • organic powdered sugar

Instructions

Chocolate Flour Almond Crust

  1. Preheat oven to 350 degrees. Place almond flour, cocoa powder and brown sugar in food processor and process until there are no more lumps. Add melted butter and process a few seconds until just combined.
  2. Line muffin tins with paper liners. Divide crust mixture among 12 muffin tins. Use fingers to press down on crust.
  3. Bake for 5 minutes. Remove from oven and cool. Reduce oven to 300 degrees.

Cheesecake Filling

  1. Place strained cottage cheese in food processor (be sure to wash out after mixing the chocolate crust) and puree until smooth. Add sugar, vanilla, lemon juice and lemon zest and process until just mixed through. Add eggs and process until just mixed through. Pour into muffin tins (I used a liquid measuring cup with a spout for less mess).
  2. Bake for 25 minutes or until center is almost set. Remove from oven, cool, then refrigerate for 1 1/2 - 2 hours.

Berry Topping

  1. Meanwhile, make berry topping by placing strawberries and sugar in a small saucepan. Bring to a boil, then reduce heat to medium-low and cook 5 minutes. Let cool; place in food processor and process until smooth; put through strainer if you want to get rid of seeds.

To serve

  1. Gently remove paper liners from cheesecakes and place on serving tray. Spoon berry topping on top of each mini cheesecake. Decorate with a few fresh raspberries and sift a little powdered sugar on top.