How do you take your coffee? Want it to try it with chocolate and cheesecake? These mini chocolate coffee cheesecakes are just what the barista ordered. They're loaded with better-for-you ingredients. The crusts are made up of almond meal and coconut flour, and the creamy cakes features Greek yogurt, chocolate whey protein and xylitol in place of sugar. But with crumbly crusts, smooth, creamy centers and rich, luscious chocolate sauce, you’d have no idea that these cheesecakes are healthier than most. Now you can take your dessert with a side of goodness!
Mini Chocolate Coffee Cheesecakes
- 1/2 cup almond meal flour
- 1/4 cup coconut flour
- 2 Tbsp. coconut oil, (melted)
- 3 Tbsp. water
- 8 oz. plain reduced-fat cream cheese, (at room temperature)
- 1/3 cup plain Greek yogurt
- 1 egg
- 1/2 cup xylitol
- 1 scoop chocolate whey protein powder
- 2 Tbsp. instant coffee
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp. maple syrup
- 1/4 cup water
- Preheat oven to 325 degrees. Coat 3, 4-1/2-inch spring form pans with non-stick spray and set aside.
- In mixing bowl, stir crust ingredients together until mixture turns crumbly. Pour crust ingredients into prepared pans and press down.
- Using a handheld mixture beat cream cheese and yogurt until smooth. On low speed, mix remainder of cheesecake ingredients ingredients until smooth and creamy.
- Evenly pour batter into prepared pans.
- Bake for 15 minutes. Reduce temperature to 180 degrees F and bake an additional 35-40 minutes or until cheesecakes have firm edges but slightly jiggles in the center.
- Let cool on wire rack for an hour then place in fridge for 2 hours.
- To make sauce, combine all ingredients bowl and whisk until smooth.
- When ready to serve, remove cheesecake from pans and drizzle with chocolate sauce.