Ginger Crusted Chocolate & Rum Cheesecake

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

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?

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!

Ginger Crusted Chocolate & Rum Cheesecake

Angela Coleby

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Ingredients

  

Base

• 2 cups almond flour
• 1 tblspn grated fresh ginger
• 1 tspn ground ginger
• 1 tblspn ethyritol or sugar subsitute
• ¼ cup butter melted

Filling

• ¾ cup cream cheese softened at room temperature
• ¼ cup erythritol or sugar subsitute
• ⅓ cup 125ml single cream
• 2 tblspn cocoa powder
• 3 tblspn dark rum
• 75 g dark chocolate

Instructions

 

• Mix the base ingredients together until they form a breadcrumb-like mixture.
• 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.
• Place about ¼ cup of the nut mixture into the muffin tin and spread out along the bottom and the sides, until you have a case.
• Place in the fridge to firm whilst you make the filling.
• Melt the chocolate in a bain marie (or bowl over a saucepan of simmering water).
• Remove and slightly cool.
• Beat the cream cheese, cream, erythritol and cocoa powder together until blended.
• Add the rum and stir until combined.
• Remove the cases from the fridge and spoon the mixture into the individual cases.
• Place in the fridge and allow to firm for at least 2 hours. You can always leave them over night too.
• Once firm, remove the individual cheesecakes from the tin by gently lifting the edges of the clingfilm.
• Eat and enjoy!

Notes

Nutritional Info each - 468 Calories, 40g Fat, 14g Total Carbs, 9g Net Carbs, 5g Fibre, 10g Protein

The information shown is an estimate provided by an online nutrition calculator.

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