Ingredients – Makes 12 serves
For the Base:
- 180g Chocolate Creme Filled Sandwich Cookies, chocolate filled Oreos
45g Coconut Flour, or flour of preference *noting the change in macros - 45g I Cant Believe Its Not Butter, melted
For the Cheesecake:
- 360g Fat Free Cream Cheese, room temperature
- 225g Ghirardelli 60% Cacao Baking Chips, melted
- 180g sweetened condensed milk
- 1 teaspoon vanilla
- 1 packet gelatin
- 100ml water
For the Ganache:
- 50g Ghirardelli 60% Cacao Baking Chips, melted
- 80g Fat Free Cream Cheese
- 10g cocoa powder
- 12g gelatin
- 50 ml water
- 15g sweetener
For the Garnish:
- 12 fresh raspberries
- 1 serves Fat Free Redi Whip (Whipped cream)
- 12 Ghirardelli Valentine’s Day Impressions
Macros
408 Kcals
9.5g Pro
48g Carb
19.7g Fat
Instructions
For the Crust:
Step 1
Start by adding the cookies to a food processor and blend until they resemble fine breadcrumbs. Next combine the biscuit crumbs, melted butter and sweetener in a mixing bowl and then divide among 12 cupcake liners and press the crumbs firmly in the bottom of each.
For the Cheesecake:
Step 2
In a food processor, blend the cream cheese, sweetened condensed milk, melted chocolate and vanilla and blend until smooth.
Step 3
Next, bring to the boil ~100ml of water, then transfer into a large measuring jug.
Gradually pour in the gelatin powder into the boiling water and whisk until completely dissolved. Transfer the gelatin mixture into the cheesecake mixture. Blend or mix for 10 -15 seconds until combined.
Step 4
Spoon cheesecake batter into liners dividing it equally among all 12. The batter should be almost to the very top of the liner. Next, refrigerate for at least 6 hours or until set (overnight is best).
For the Ganache:
Step 5
Bring to the boil ~50ml of water, then transfer into a large measuring jug. Gradually pour in the gelatin powder into the boiling water and whisk until completely dissolved. Transfer the gelatin mixture into a food processor, along with the cocoa powder, sweetener and cream cheese. Blend until smooth.
Step 6
Next, place the chocolate into a microwave safe bowl and melt in the microwave on a lower power setting. Do this in 30 second intervals, removing to stir, to prevent the chocolate burning. Once melted, add the chocolate to the cream cheese mixture and blend for 10-15 seconds until combined. Place in the refrigerator to cool for ~30 minutes.
To assemble:
Step 7
Once the cheesecakes are set and the ganache is cool, gently remove the foil liners from the cheesecakes, remove the ganache from the refrigerator and mix until smooth. Spoon about 2 teaspoons of ganache onto the top of each cheesecake and spread to the edges. Top with whipped cream, a raspberry, and a chocolate square.
Image Credit: http://tinyurl.com/32y8nrr8
