Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Ginger Crusted Chocolate & Rum Cheesecake

 

A delicious no bake gluten free cheesecake that combines the flavours of ginger, chocolate and rum.

cheesecake

This cheesecake is rich, rummy and full of chocolate.  If it was a film it would have an 18 rating (well possibly not in Europe…maybe a 15..).   The combination of fresh and dried ginger in the base goes so well with the chocolate and I threw some rum into the mix as a homage to my current country of residence.   This is a very rich desert and would be a great winter comfort dessert.  There’s something about the combination of chocolate and rum that reminds me of winter.  Probably chocolate rum balls?

cheesecake

This is a no bake cheesecake but you could always bake the cups first if you wanted them more crispier and firmer.  Although I have said that this makes 6, you may have a bit of cheesecake mixture left.  Either eat it with a spoon from the bowl as a treat to yourself for being in the kitchen or save it for later!

cheesecake

 

Ginger Crusted Chocolate & Rum Cheesecake
Yields 6
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Base
  1. 2 cups almond flour
  2. 1 tblspn grated fresh ginger
  3. 1 tspn ground ginger
  4. 1 tblspn ethyritol (or sugar subsitute)
  5. 1/4 cup butter, melted
Filling
  1. 3/4 cup cream cheese, softened at room temperature
  2. 1/4 cup erythritol (or sugar subsitute)
  3. 1/3 cup (125ml) single cream
  4. 2 tblspn cocoa powder
  5. 3 tblspn dark rum
  6. 75g dark chocolate
Instructions
  1. Mix the base ingredients together until they form a breadcrumb-like mixture.
  2. Line a muffin tin with cling film in six individual tins and ensure that the edges overlap. This helps you remove the cheesecake once firm.
  3. Place about 1/4 cup of the nut mixture into the muffin tin and spread out along the bottom and the sides, until you have a case.
  4. Place in the fridge to firm whilst you make the filling.
  5. Melt the chocolate in a bain marie (or bowl over a saucepan of simmering water).
  6. Remove and slightly cool.
  7. Beat the cream cheese, cream, erythritol and cocoa powder together until blended.
  8. Add the rum and stir until combined.
  9. Remove the cases from the fridge and spoon the mixture into the individual cases.
  10. Place in the fridge and allow to firm for at least 2 hours. You can always leave them over night too.
  11. Once firm, remove the individual cheesecakes from the tin by gently lifting the edges of the clingfilm.
  12. Eat and enjoy!
Notes
  1. Nutritional Info each - 468 Calories, 40g Fat, 14g Total Carbs, 9g Net Carbs, 5g Fibre, 10g Protein
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2 Comments

  • Reply
    Sophie
    May 28, 2016 at 6:51 pm

    These look stunning & ooh so pretty to look at too! xxx I happen to have all of the yummy ingredients in the house, so I must make it tomorrow! Ooh yummy! x

    • Reply
      Angela Coleby
      May 29, 2016 at 4:40 pm

      Fab! Send me photos!

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