Description
Simple low FODMAP mini chocolate chip cheesecakes. Perfect to serve on a party or as dessert for a fancy dinner, such as Christmas dinner. Gluten-free and lactose-free.
Ingredients
Scale
- 250 g (8.8 oz) cream cheese, at room temperature
- 75 g (1/3 cup) white sugar
- 1 egg, at room temperature
- 1/2 tsp vanilla extract
- 60 g (2.1 oz) dark chocolate chips
- 100 g (3.5 oz) low FODMAP chocolate chip cookies (I use Schär) + 4 extra cookies for decoration
- 40 g (2 3/4 tbsp) butter or coconut oil, melted
- Optional: 200 ml (7.1 oz) lactose-free whipping cream + 2 tbsp sugar
- A muffin pan
- 8 paper cupcake liners
Instructions
This recipe was inspired by this recipe from A pumpkin and a princess
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Put the paper cupcake liners into the muffin pan.
- Put 100 gram of the cookies in a foodprocessor and pulse into crumbs.
- Put the crumbs into a bowl and stir in the melted butter. Divide the crumbs over the 8 cupcake liners and press into the tin with the back of a spoon.
- Mix the cream cheese and sugar together with a mixer. Add the egg and the vanilla extract and mix until you have a creamy mixture. Stir in the chocolate chips.
- Divide the cheesecake mixture over the cupcake liners.
- Bake the mini cheesecakes in the oven for 18-20 minutes. They will grow a little in the oven, but will collapse again when they come out. Open the door of the oven, turn the oven off and leave the cheesecakes in the oven for 10 more minutes after the baking time has ended.
- Take the cheesecakes out of the fridge and leave them to cool down. Put the cheesecakes in the fridge for at least 3 hours to cool (preferably overnight).
- Whip the whipping cream with the sugar until stiff and divide this over the mini cheesecakes. Put half a chocolate chip cookie on top of the cheesecakes for decoration or crumble some cookies over the cheesecakes.
Notes
You can best make the cheesecakes one day before you need them. They taste best after a night in the fridge. You can add the topping on the day that you serve them.
Storage: you can store the mini cheesecakes in the fridge for 3 days, without toppings. Store them in a closed box.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 330
- Sugar: 9
- Fat: 25
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
