(LOW CARB) Chocolate Mousse Mini Cheesecakes

Learn how to make a raw vegan chocolate!

Ingredients:

  • 85g Unsweetened Baking Chocolate Squares
  • 450g Cream Cheese
  • 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 3 large Eggs (Whole)
  • 3/4 cup Heavy Cream
  • 3/4 tsp Pure Almond Extract
  • 1/2 tsp Vanilla Extract


How it's made:

  1. Heat oven to 325°F.
  2. Place eight 6-ounce ramekins in a roasting pan; set aside.
  3. Heat chocolate in the microwave in 30-second increments until fully melted, about 1- 2 minutes; set aside to cool slightly.
  4. In the large bowl of an electric mixer, beat cream cheese on medium speed until lightened, scraping down sides of bowl as needed. Add chocolate and beat until combined. Add sugar substitute, beating until combined.
  5. Add eggs, one at a time, beating well after each addition. Add cream and almond and vanilla extracts, beating until completely smooth.
  6. Pour mixture into prepared custard cups. Carefully pour enough boiling water into roasting pan to come halfway up sides of ramekins.
  7. Bake until the cheesecakes are puffed and the centers are just set, about 20 minutes. Remove from oven and let sit in the water bath for 10 minutes.
  8. Transfer custard cups to a wire rack; cool to room temperature. Refrigerate until well chilled, 4 hours or overnight. 
  9. Garnish with mint sprigs, chocolate shavings and raspberries, if desired.

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