Cheesecake Mousse Cups-Gluten Free

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!



  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.