Mini Triple Chocolate Cheesecake

If you love chocolate as much as I do? This is the perfect keto dessert for you! This decadent combination of chocolate crust, chocolate cheesecake and dark chocolate ganache will satisfy even the pickiest eater. I make them into minis for portion control and because I just love how cute they are. Next time you have a party or get together, try these and I guarantee you will be a huge hit!

Making the Chocolate Crust

Ingredients

• 1/2 cup finely ground almond flour
• 1/2 cup coconut flour
• 1/2 cup melted butter
• 2 Tablespoons Keto approved sweetener ( I use MonkSweet or Lakanto classic)
• 3 Tablespoons cocoa powder
• 1/4 teaspoon Himalayan sea salt

Directions

• Preheat oven to 325 degrees
• Place parchment cupcake liners into a cupcake pan
• Place all crust ingredients into a small mixing bowl and combine until well mixed
• Divide mixture into 12 equal portions (about a tablespoonful) and press with your fingers until  flattened into bottom of cupcake liner ( this does not have to be perfect and would be a fun project to do with the kids)
• Bake for 10 minutes
• Set aside

How to Make the Chocolate Cheesecake Filling

Ingredients

• 2 – 8 oz. packages of full fat cream cheese at room temperature
• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup Keto approved sweetener ( I use MonkSweet or Lakanto classic)
• 4 Tablespoons cocoa powder
• 1/4 cup espresso
• 1/3 cup Lily’s dark chocolate chips
• 1/4 teaspoon Himalayan sea salt

Directions

• In a bowl place Lily’s chocolate chips and cocoa powder.
• Heat up the espresso until boiling and ad to the chocolate mixture
• Whisk until melted and evenly mixed
• Set chocolate mixture aside
• In a mixer, cream the softened cream cheese and sweetener
• Add sour cream, eggs, and sea salt and whip until completely blended
• Gradually add the chocolate mixture and mix until well combined
• Fill parchment cupcake liners with chocolate cheesecake mixture
• Bake at 325 degrees for approximately 30-35 minutes until centers are set.
• Remove from oven and set aside to cool

How to Make the Dark Chocolate Topping

Ingredients

• 1/2 cup Lily’s dark chocolate chips
• 3/4 cup heavy whipping cream

Directions

• Place chocolate chips in a mixing bowl
• Heat heavy whipping cream on the stove until just starting to bubble
• Pour cream over chocolate chips and start whisking
• Keep whisking until the chocolate is melted and the topping thickens ( about 2-3 minutes)
• Set aside to cool for about 10 minutes
• Pour topping over each mini cheesecake and let it set
• Top with berries, chocolate chips and/or Lakanto powdered monkfruit sweetener (optional)

Tips and Tricks

• Make these in big batches and freeze in individual sandwich bags for an easy impromptu treat.
• Fantastic for big gatherings or parties because these mini triple chocolate cheesecakes are not only delicious but do not melt or get soggy at room temperature. You can keep them out on the buffet table and let the drooling begin!
• If you like things a bit spicier : add 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper to your chocolate cheesecake filling.

Other Low Carb Desserts You Will Enjoy!

Low Carb Cupcakes

Mini Strawberry Cheesecakes

Print

Triple Chocolate Cheesecake

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 25 mins

 

If you love chocolate as much as I do? This is the perfect keto dessert for you! This decadent combination of chocolate crust, chocolate cheesecake and dark chocolate ganache will satisfy even the pickiest eater.

Course: Dessert

Cuisine: American, French

Servings: 12 cheesecakes

Calories: 326 kcal

Author: yvonne

Ingredients

Chocolate Crust

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup butter
• 2 tablespoons Keto sweetener I prefer Monksweet
• 3 tablespoons cocoa powder
• 1/4 teaspoon Himalayan sea salt

Chocolate Filling

• 2 packages cream cheese 8 oz
• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup Keto sweetener I prefer Monksweet
• 4 tablespoons cocoa powder
• 1/4 cup espresso
• 1/3 cup Lily's Dark Chocolate Chips
• 1/4 teaspoon Himalayan sea salt

Chocolate Topping

• 1/2 cup Lily's Dark Chocolate Chips
• 3/4 cup heavy whipping cream

Instructions

Chocolate Crust

1. Preheat oven to 325 degrees
2. Place parchment cupcake liners into a cupcake pan
3. Place all crust ingredients into a small mixing bowl and combine until well mixed
4. Divide mixture into 12 equal portions (about a tablespoonful) and press with your fingers until  flattened
5. Bake for 10 minutes

Chocolate Cheesecake Filling

1. In a bowl place Lily's chocolate chips and cocoa powder.
2. Heat up the espresso until boiling and ad to the chocolate mixture
3. Whisk until melted and evenly mixed
4. Set chocolate mixture aside
5. In a mixer, cream the softened cream cheese and sweetener
6. Add sour cream, eggs, and sea salt and whip until completely blended
7. Gradually add the chocolate mixture and mix until well combined
8. Fill parchment cupcake liners with chocolate cheesecake mixture
9. Bake at 325 degrees for approximately 30-35 minutes until centers are set.
10. Remove from oven and set aside to cool

Dark Chocolate Topping

1. Place chocolate chips in a mixing bowl
2. Heat heavy whipping cream on the stove until just starting to bubble
3. Pour cream over chocolate chips and start whisking
4. Keep whisking until the chocolate is melted and the topping thickens ( about 2-3 minutes)
5. Set aside to cool for about 10 minutes
6. Pour topping over each mini cheesecake and let it set

Recipe Notes

Top with berries, chocolate chips and/or Lakanto powdered monkfruit sweetener (optional)