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Hot Cocoa Cheesecake

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These mini hot cocoa cheesecakes are the perfect fun dessert to mix it up for the holidays! They're dairy & gluten-free, and paleo.
Course Dessert
Cuisine American
Prep Time 20 minutes
Servings 6 servings
Calories 412
Author Michelle

Ingredients

For the crust

For the cheesecake

  • 1 cup coconut cream
  • ¼ cup maple syrup
  • 2 tbsp cocoa powder sub carob for AIP
  • ¼ tsp vanilla extract use alcohol free for AIP
  • ¼ cup water
  • 1 tbsp gelatin powder

For the topping

Instructions

For the crust

  • Using a muffin tin, line 6 tins with muffin liners and set aside.
  • Add the cookies to a food processor and process until they're finely crumbled. Add the coconut oil and process for 5-10 seconds to combine.
  • Use a spoon to add the crust to the bottom of the muffin liners. You'll have about 2 tbsp of crust in each muffin cup. Press the crust down so it's even.
  • Transfer to the freezer and allow to harden for 15-20 minutes. Remove when ready to add the cheesecake filling.

For the cheesecake filling

  • Clean out the food processor and add the coconut cream, cocoa powder, maple syrup and vanilla extract. Blend until combined.
  • For the gelatin egg, pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat for 1-2 minutes until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
  • Add the gelatin egg mixture to the food proecessor and pulse for 3-5 seconds to combine.
  • Pour the cheesecake filling over the crust, evenly filling the muffin cups.
  • Transfer to the fridge and allow to set for 3 hours, or overnight. The cheesecake should be firm.
  • To serve, carefully peel back the muffin liners. Top with coconut cream and marshmallows.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 28.9g | Protein: 4.5g | Fat: 24.2g | Fiber: 4.9g