Classic, rich gluten free chocolate cheesecake made in miniature jars. For your Valentine, or any time!
I’m not usually given to big displays on Valentine’s Day (or any day, for that matter). But if I do intend to express myself, it’s most likely going to be in the kitchen. And this mini gluten free chocolate cheesecake makes it really, really easy.
To make them look as special as they taste, cut a heart-shaped hole in a piece of paper, and sprinkle confectioner’s sugar through the heart. Sugar. Right through the heart. If that doesn’t say “Valentine’s Day,” I don’t know what does.
Pour in the easy chocolate cheesecake filling, then bake in a water bath so the cheesecake bakes evenly.
If you’re not feeling the sugar heart, just skip it. Chocolate is really its own love language, don’t you think?
Miniature Gluten Free Chocolate Cheesecake
1 8-ounce package K-Toos gluten-free chocolate sandwich creme cookies
4 tablespoons (56g) unsalted butter, melted and cooled
6 ounces semi-sweet chocolate, chopped
24 ounces cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
4 eggs (200 g, weighed out of shell), at room temperature
1 1/2 teaspoons pure vanilla extract
Confectioner’s sugar for dusting (optional)
Preheat your oven to 300°F. Set aside 6 to 8 wide-mouth mason jars that are 8 to 10 ounces in capacity.
Place all of the chocolate sandwich cookies in the bowl of a food processor fitted with the steel blade. Pulse until finely ground. Add the butter to the food processor, and pulse until the mixture starts to come together. Divide the cookie mixture among the mason jars. Press the mixture firmly into the bottoms of the jars with the bottom of a glass covered in either unbleached parchment paper or plastic wrap. Set the jars aside.
In a medium-size, microwave-safe bowl, place the chopped chocolate. Microwave the chocolate in 45 seconds bursts at 70% power, stirring in between, until melted and smooth. Set the chocolate aside. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, and beat until light and fluffy. Add the condensed milk, eggs and vanilla extract, and beat until well-combined. Add the melted chocolate, and beat again to combine. The mixture will be pourable. Pour the cheesecake mixture into the mason jars on top of the cookie crust, stopping about an inch from the top of each jar.
Place the mason jars in a large roasting pan, pull the center rack part way out of the oven, and place the pan on it. Pour warm tap water into the roasting pan until it reaches at least an inch up the sides of the jars. Carefully push the rack back into the oven, and close the oven door. Bake for about 25 minutes, or until the cheesecakes are set around the edges but still a bit loose in the center. Turn off the oven, and, with the pan with the cheesecakes still in the oven, leave the door slightly ajar. Allow to sit in the oven for another 30 minutes. Remove the pan from the oven, and the jars from the pan and allow to cool to room temperature. Refrigerate until set, about an hour. Before serving, sprinkle with the optional confectioner’s sugar.