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
- 2 cups almond flour
- 1 tblspn grated fresh ginger
- 1 tspn ground ginger
- 1 tblspn ethyritol or sugar subsitute
- 1/4 cup butter melted
- 3/4 cup cream cheese softened at room temperature
- 1/4 cup erythritol or sugar subsitute
- 1/3 cup 125ml single cream
- 2 tblspn cocoa powder
- 3 tblspn dark rum
- 75 g dark chocolate
- 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 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.
- 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!
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