I don’t know about you but I love me a good cheesecake. Especially when the filling is creamy, the flavors are bold, and the crust is crunchy and crisp. It’s decadent, delicious and sinful. And yes, one of my favorite desserts! I don’t have cheesecake often, but when I do I swear I could eat an entire pan in one sitting. Before I got pregnant. ; )
So the other day when we had some friends over for dinner, I decided to try my hand at making some mini cheesecakes for dessert. I wanted to create a recipe that was just as yummy as my favorites, but with some better ingredients and a little less sugar. Enter my Blueberry and Chocolate Mini Cheesecakes. Y’all, they were AWESOME!
When deciding what flavors to do, obviously my mind went straight to chocolate. I’m a chocoholic and proud of it. I kept it simple and just added some unsweetened cocoa powder to the base mixture (and some of my favorite dairy, soy and nut free mini chocolate chips!) and ended up with an ah-ma-zing dark chocolate cheesecake! It was thick, creamy and the perfect balance of sweet and bitter from the chocolate. If you want a sweeter chocolate cheesecake, just add some more coconut sugar to the mixture until you get your desired sweetness.
The blueberry cheesecake was more of and adventure for me, and I’m so glad I gave it a try! I literally came up with the “recipe” as I worked in the kitchen, and while sometimes that can result in some interesting foods, this time around it was a success. I cooked down the blueberries with some sugar, water and lemon juice until it was thick, then simply added that to the base mixture. So simple but SO yummy! I also kept a little bit of the mixture to put on top and swirl around to make them look *extra* pretty.
And y’all, even though I almost always prefer chocolate when it comes to desserts, I actually like the blueberry version better. I can’t believe I just said that, but it’s true!
As for the crust, I went with a tried and true graham cracker crust, made with coconut oil and coconut sugar. Easy peasy and oh so tasty!
And there you have it! A simple dessert that can be whipped together in just 30 minutes and will be a crowd pleasure for sure. Just ask my taste testers. ; ) They gave a big thumbs up!
Preheat oven to 350 and line 12 muffin tins with parchment paper liners. Spray with nonstick spray inside the liners.
In a medium bowl, mix together the crust ingredients until it clumps together, but still crumbles apart. Place 1 Tbsp of the mixture into each muffin tin and press down firmly.
In another bowl, mix together the cream cheese and egg. Beat until smooth.
Add the coconut sugar, Greek yogurt and vanilla. Mix until the consistency is smooth and even.
Evenly divide the mixture into each muffin tin (about 2 Tbsp in each tin) and smooth it out.
Bake for 15-20 minutes, or until they start to brown and are no longer jiggly in the center.
For chocolate cheesecake:
Mix 3-4 Tbsp of cocoa powder to the base mixture, and add a splash of almond milk if the mixture is too thick.
Evenly distribute in each muffin tin and bake as normal.
For blueberry cheesecake:
In a small saucepan, heat the blueberries, water, coconut sugar and lemon juice on med-high heat until mixture reaches a rolling boil. Lower the temperature to med-low and continue to cook, stirring occasionally, until the mixture is thickened- about 5 minutes.
Allow the blueberries to cool for about 10 minutes, then add 3/4 to the base mixture along with the arrowroot powder. Stir to combine and distribute evenly into each muffin tin.
Top each cheesecake with the left over blueberries and use a toothpick to swirl around.
Bake for 18-22 minutes.
Now it’s your turn to talk! Answer one of these questions in the comments below:
What’s your favorite decadent dessert to indulge in?
Have you ever tried making cheesecake before?
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