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    Home » Desserts

    Ginger Crusted Chocolate & Rum Cheesecake

    Published: May 25, 2016 · Updated: Feb 23, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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

    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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

     

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      Recipe Rating




    1. 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!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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