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Miniature Gluten Free Chocolate Cheesecake

Miniature Gluten Free Chocolate Cheesecake

Classic, rich gluten free chocolate cheesecake made in miniature jars. For your Valentine, or any time!

Miniature gluten free chocolate cheesecakes. All dressed up for Valentine's Day—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.

Gluten Free Mini Chocolate Valentine Cheesecakes
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.

Gluten Free Mini Chocolate Valentine Cheesecakes

Gluten Free Mini Chocolate Valentine Cheesecakes

Pour in the easy chocolate cheesecake filling, then bake in a water bath so the cheesecake bakes evenly.

Miniature gluten free chocolate cheesecakes. All dressed up for Valentine's Day—or any time!

If you’re not feeling the sugar heart, just skip it. Chocolate is really its own love language, don’t you think?

Prep time: Cook time: Yield: 6 to 8 servings

Ingredients

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)

Directions

  • 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.

If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

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Comments are closed.

  • February 15, 2012 at 7:55 PM

    Cheese is my number one favorite dessert. Love and hugs from the ocean shores of California, Heather :)

  • February 14, 2012 at 9:50 PM

    So adorable!

    You commented after me re the spacing issue on Dianne’s site. Thanks!

    • February 14, 2012 at 10:01 PM

      Hi, Averie,
      I did! I always see you “at Dianne’s.” I think of Dianne’s blog as kind of the like the ‘beauty parlor’ where food bloggers go to speak the truth! Thanks for stopping by. :)
      xoxo Nicole

  • February 14, 2012 at 7:18 PM

    I made a cheescake this week for my hubby. But yours look like much more fun! We celebrate our anniversary (3 yrs) today! We do not celebrate Valentine’s Day in this house. ;)

    • February 14, 2012 at 7:23 PM

      Hi, Emily,
      Happy Anniversary! That’s a fantastic “out” for Valentine’s Day. Wish I’d thought of that, like, nearly 15 years ago. ;) Hope your day was a good one.
      xoxo Nicole

  • Elizabeth
    February 14, 2012 at 2:11 PM

    Happy Valentines Day Nicole AND Brian!!! Girl, what do you mean your not crafty!!! Look at what you create EVERY single day on this blog! If that is not a craft then I don’t know what is. These look wonderful. I will definitely need to try these. As always, thank you for all your hard work!!

    • February 14, 2012 at 7:21 PM

      Thanks, Elizabeth! I secretly wish I could MacGyver a lamp and retile my bathroom and then make a scrapbook about it or something, though. Actually, now that I think of it, I’ll just stick to baking. :)
      xoxo Nicole

  • February 14, 2012 at 1:48 PM

    Not by a jar, Brian. By a whole bunch of jars. (kidding. really.)

    The heart stencil is very crafty of you – kudos. I do like cheesecake and chocolate cheesecake is even better. I might be making this real soon, but I’m skipping the stencil effort. I can’t even cut out proper paper dolls.

    • February 14, 2012 at 1:54 PM

      She’s not kidding, Brian. We’re all replaceable.
      For me, that heart stencil is about a crafty as I get. I wish I were craftier. I read crafty-person blogs, and then I feel bad about how uncrafty I am.
      xoxo Nicole

  • Brian
    February 14, 2012 at 1:31 PM

    I can’t believe I’ve been replaced. By a jar.

  • Kristi
    February 14, 2012 at 11:52 AM

    Happy Valentine’s my friend! Brian is one lucky man if you ask me. You are in book crunch time and you still have time to post this! I am impressed. We are having our traditional Valentine’s night. Baked Brie and roasted garlic on baguettes (gee eff of course) and watching a movie with the kids. Started this right before Mitch was born! It’s tradition.

    • February 14, 2012 at 12:23 PM

      Hi, friend,
      We have no Valentine’s Day traditions to speak of. Unless my kids suddenly demand one. Which happens sometimes. Brie and roasted garlic on baguettes sounds perfect. Throw in a glass of wine, and the kids are putting themselves to bed while I chill!
      xoxo Nikki

    • Kristi
      February 14, 2012 at 4:41 PM

      We are not Valentine’s people. I say “Happy Valentine’s Day” and Russ replies “You Too”. He then says “We good?”. lol That’s it. Except that my daughter is Miss Tradition and wants things to be exactly the same every year. Except they never are and I am trying to teach not to expect because then there is disappointment. I digress.

      Wine will definitely in order.

      Brian, Russ is replaced by a glass sometimes. It’s ok, it’s not sharpie so it’s not permanent.

  • JoAnn C
    February 14, 2012 at 10:26 AM

    Yum! Happy Valentine’s Day Nicole. It’s okay to feed family sugar for dinner. I’m making breakfast for dinner, (mom’s request), and that’s alright too.

    • February 14, 2012 at 12:21 PM

      Hi, JoAnn,
      Happy Valentine’s Day to you, too! Breakfast for dinner is not only alright, it should be a regular occurrence! You’re so good to your mom. :)
      xoxo Nicole

  • Jennica
    February 14, 2012 at 9:28 AM

    Completely unrelated, but I made cakepops last night (the full-of-gluten cake mix kind) in one of those nifty pans so my daughter had something different to take to school. Not impressed! Those things take way too much work! I looked back at your recipe and pictures, and they were so pretty. Ours were all lumpy and weird. So, what kind of chocolate did you use? My white chocolate was thinner, and seemed to work better than my dark, which was just thick and gooey!

    • February 14, 2012 at 12:19 PM

      Hi, Jennica,
      Yeah, most of those niche pans either don’t work or make complicated what really should/could be quite simple. If the trouble you had was with the chocolate coating, then success is about a few things: 1. Using good chocolate. Poor quality chocolate, like chips, which have wax in them to help them keep their shape, or just chocolate with a very low percentage of cacao butter, won’t melt or coat well. 2. Tempering the chocolate properly (in today’s cheesecake recipe, I describe how to properly temper chocolate by “seeding” the melted chocolate with some unmelted pieces – read through that, it should help), and 3. Working relatively quickly when the chocolate is at the right temperature. When it really matters how well things turn out, I always use Scharffen Berger Baking Chocolate.
      xoxo Nicole

    • Jennica
      February 14, 2012 at 12:34 PM

      Thanks, Nicole! I think the problem we had was using chips. Had no idea they melt and act differently. Good to know.

  • February 14, 2012 at 9:17 AM

    K-Toos make the ‘best’ crusts! yum!

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