Happy Valentine’s Day! Looking for a last minute, super easy V-day dessert? Oh, and you want it to be gluten free and contain no white sugar? AND you want it to be decadent, creamy and taste like you slaved in the kitchen all afternoon?  Tall order- but, here ya go! These cheesecake mousse cups are insanely good! And super easy. The crust is made of almond flour and coconut sugar- sorry graham crackers, we thought we really needed you for an authentic cheesecake experience. Turns out we were wrong and happily so. Oh and these are a no-bake kind of thing, so you don’t even have to turn on the oven. AND our cute little cups eliminate the need of a spring form pan, which is sort of always my biggest deterrent in making cheesecake.

These cheesecake mousse cups are a pretty perfect example of my food philosophy as it pertains to dessert. Basically, I want to live a healthy lifestyle that includes dessert. Oxymoron? I think not. First, all things in moderation. These are 5-ounce ramekins, people-we’re not over doing it here. Second, we’re replacing several of the traditional (yet very processed) ingredients in a classic cheesecake. Namely, the graham crackers and the white sugar. The crust for our cheesecake mousse cups is simply almond flour, coconut sugar, cinnamon and butter. I promise, you will not miss the graham crackers. The cheesecake mousse filling is sweetened with agave nectar-no white sugar there either. So, it’s still dessert, it’s still a treat (a darn fine one), just one you feel better about enjoying and feeding your family. Or making to surprise your Valentine! I promise, I won’t tell your sweetie you whipped this up in less than 30 minutes! 😉 Let ’em think you worked super hard.

The best tools for forming the crust in your ramekins are your (clean) hands. Also, a great way for little hands to help out in the kitchen!

Spoon in your filling and top with whatever your little heart desires. Today, mine desires blackberries. I love the freshness  of the berries to balance the richness of the creamy cheesecake cup. Shaved or drizzled chocolate would also be very well received.

Looking for other gluten free treats? Be sure to check out our scone recipes, here for Jalapeno Cheddar and here for Chocolate Chip. Also, we can’t forget the almond flour bread- it’s AMAZING! 

Happy Cooking!

Amanda

Cheesecake Mousse Cups-Gluten Free

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Sweetened with coconut sugar and agave and with an almond flour crust, try this lightened up twist on a classic dessert. Gluten free and no messing with a spring form pan!

• For the Crust
• 1 Cup Almond Flour
• 2 Tablespoons + 1 Teaspoon Coconut Sugar
• 3 Tablespoons Unsalted Butter, Melted
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Salt
• For the Filling
• 1 Cup Heavy Whipping Cream
• 4 Oz Cream Cheese, room temperature
• 2 Tablespoons Agave Nectar
• 2 Teaspoons good quality Mexican Vanilla
• Fresh Berries or shaved chocolate for garnish (optional)

1. Mix together all the crust ingredients in a bowl.
2. Divide evenly among four (5-ounce) ramekins. Using your hands, press mixture along bottom and up sides to form a crust. Set aside.
3. In a medium mixing bowl, using an electric mixer, beat the cream until it forms stiff peaks, set aside.
4. Clean beaters.
5. In another medium mixing bowl, beat the cream cheese with agave and vanilla until smooth
6. Using a rubber spatula, slowly fold the whipped cream into the cream cheese mixture.
7. Divide filling equally among the ramekins.
8. Optional- garnish with fresh berries or shaved chocolate.
9. Chill in fridge 1-2 hours.
10. Can be made one day ahead.