Spiderweb Mini Cheesecakes

Spiderweb Mini Cheesecakes

Yield: 6 mini cheesecakes
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 55 minutes

Ingredients:

For the Crust:

  • 2 tablespoons unsalted butter, melted
  • ½ tablespoon cocoa powder
  • ¾ cup almond flour
  • 1 tablespoon Confectioners Swerve
  • â…› teaspoon salt

For the Filling:

  • 1 ounce Bake Believe® Dark Chocolate Baking Bar, roughly chopped
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons full-fat Greek yogurt or sour cream
  • 1 cup Swerve
  • 1 egg
  • ½ teaspoon vanilla
  • 3 tablespoons heavy cream

Instructions:

  1. Line a cupcake tin with 6 paper liners. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the melted butter and cocoa powder until no longer lumpy.
  3. Add the remaining ingredients for the crust and mix well.
  4. Evenly distribute the crust ingredients among the paper liners.
  5. Press down firmly with your fingers or a measuring cup.
  6. Bake the crusts for 7 minutes, then set aside to cool.
  7. Reduce the oven temperature to 325°F.
  8. In a large bowl, beat the cream cheese, Greek yogurt or sour cream, and sugar with an electric mixer until smooth.
  9. Add the egg and vanilla, then mix once more until fully incorporated.
  10. Evenly distribute the cheesecake batter among the crusts.
  11. Place the heavy cream in a small saucepan over medium heat until bubbles begin to form around the edges.
  12. Place the chopped chocolate in a small bowl and pour the heavy cream over it.
  13. Stir until melted, then transfer the chocolate mixture to a piping bag or small zip-top bag. Cut the tip of the bag off.
  14. Starting in the middle of one of the cheesecakes, pipe a spiral.
  15. Drag a toothpick through the lines of the spiral, starting in the middle and going toward the edge of the cheesecake. Repeat to create a spiderweb design.
  16. Repeat the process with the remaining cheesecakes.
  17. Bake the mini cheesecake until they begin to puff slightly on the top, about 17 minutes.
  18. Allow the cheesecakes to cool for 15 minutes, then transfer to the refrigerator to cool completely, about 2 hours.
  19. Enjoy immediately or store in an airtight container in the refrigerator.

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