Description
Indulgent, moist, perfect, flourless, chocolate cheesecake cupcakes…when you taste perfection there is nothing else to say
Ingredients
- FOR THE CHEESECAKE LAYER:
- 8 ounces, weight Low-fat Cream Cheese
- ⅓ cups Pure Maple Syrup
- 2 Tablespoons Pure Cocoa
- 1 whole Organic Egg
- ½ teaspoons Pure Vanilla
- FOR THE CRUST:
- 1 cup Walnuts
- 1 Tablespoon Pure Maple Syrup
- 1 Tablespoon Ground Flax Seed
- 4 whole Fresh Organic Strawberries (hulled And Cut In Half And Carved Into A Heart Shape) And Or Kiwi Cut Into Any Shape
Preparation
Preheat oven to 375 F.
For the cheesecake layer: In the bowl of a stand mixer cream together, cream cheese, maple syrup, cocoa, egg and vanilla until smooth.
For the crust: Add nuts, maple syrup and flax into a food processor and process until a paste is formed.
Line a mini muffin pan with parchment cupcake liners (recipe makes roughly 8). Spoon crust mix evenly into the cupcake liners and gently press down.
Top with cheesecake mixture. Bake on the middle rack of the oven for 20 minutes at 375 F. Then take cheesecake out and gently press a piece of fruit in the middle of each cake. Refrigerate for two hours before serving
