No bake chocolate cheesecake cups | Glutenfreewhisk

 This dessert recipe is healthy, tasty and Indulgent. I love chocolate and coffee flavor and adding it in this cheesecake cup recipe was just perfect. Cherry being in season served as the best and effortless garnish with zero thoughts. Just put the cherry on top and it is done. These no bake chocolate cheesecake cups are obviously gluten-free, and they have two healthy and vegan hidden ingredients. Tofu and pumpkin seeds, both these ingredients make this recipe par excellence.

I wanted to try something with white chocolate when I was thinking of this recipe, but I had dark chocolate in handy, and some left over tofu after making a salad for myself, so I wanted to use tofu fast. Though I will share a white chocolate no bake cookie or cupcake soon in the coming months but for now this healthy, super addictive and very easy to make dessert recipe is up next. These no bake chocolate cheesecake cups can be easily fixed in a muffin mould and muffin paper cup like I have or you can use some silicon muffin mould as well. My recipe makes 5 cheesecake cups but if you want to make more just double the quantity so that you can have these tasty dessert for weeks. If you are looking for cupcake or muffin paper cup, then try these super cute, colorful paper cups from royals.

I have realized that with cherry in the season it is so easy to have a ready garnish. Just place the whole cherry on the top, like literally and your garnish is done. Cherry fruit is like a no-fuss, super reliable complete garnish in itself. It makes the recipe look even better, add a layer of fruit that everyone loves and there are zero efforts. 

In the past I have shared a no-bake coffee chocolate cheesecake recipe that is gluten-free and there are no tofu or pumpkin seeds in it but has very similar ingredients. But this recipe of no bake chocolate cheesecake cups is quicker, healthier and with more finesse. If you love tofu and love using it in your desserts, then you can even check my no bake lemon tofu cheesecake with grape compote and I will be sharing super yummy tofu donut recipe with you because I used to love donuts and now, I love using tofu in my desserts because it is way more healthier and fun. Being on a gluten-free diet and still enjoying all the desserts is like a blessing and when you can make it this healthy then sharing it is a must.

Everyone on social media these days are making some great food content, and I have taken inspiration from many for many of my recipes, but I always add my own twist because I can and I always want to make that recipe mine. Also, sometimes the recipe on social media following a trend is not full proof and sometimes, they miss to tell basic tips in order to follow a viral trend. For example, the famous and viral Brazilian lemonade is always bitter with the lemon we get here in India and everyone on social media calls it so good using the same lemon. That's I don't participate in all social media viral food trend, but some are really perfect and addictive like the Viral Retinol salad or carrot salad.

This easy to make dessert recipe is for people who are choosing to eat healthy and not saying that these desserts are not up to the mark and they want the goods with maida and oil and things like that. Because you do it for yourself, you choose your health for yourself. Eat healthier and choose wisely what you feed yourself. For oats I am using yogabar rolled oats as they are gluten-free, non-GMO and plain. This saver pack of 3 is something I order on repeat.

I love healthy desserts because I love sweets and I consume them daily. I believe it is wise to make your own desserts than eating high on sugar and additives sweets or desserts from market. Addiction and indulgence to sweets is sorted when the healthy desserts are so tasty and so easy to fix.

INGREDIENTS -

For the base layer

Half cup gluten-free rolled oats

3 tbsp pumpkin seeds

3-4 tbsp ghee

honey, to taste

A pinch of salt

Middle tofu coffee Choco cheesecake layer

120 gm tofu

A pinch of salt

honey to taste

2 tbsp unsweetened cocoa powder 

1.5 tbsp instant coffee powder

3-4 tbsp milk

1 tsp cinnamon powder 

Top chocolate layer and garnish

7 small cubes dark chocolate 

2 tbsp ghee

Whole cherry

Chopped pistachios 

Sugar star edible decoration 

METHOD -

1. In a pan dry roast oats and pumpkin seeds and set aside for them to cool a little and then blend then with a pinch of salt to a fine to semi fine powder.

2. In the same warm pan take the ghee, so that it can melt in the heat and pour this blended oats and pumpkin seeds mix. Then add honey to taste and combine it all to form a doughy mixture that sets on pressing.

3. Now, grease the paper cupcake moulds with ghee and take spoonful of this mixture and press it evenly and lightly at the base of each paper mould. I have made approximately 1 cm thick layer you can do it as your mould capacity.

4. For the second tofu cheesecake layer. In a blender take all the ingredients mentioned above for the second tofu coffee choco cheesecake layer and blend in a blender. You might have to scrap the sides of the blender a few times to get a smooth paste. I am using a little milk to achieve the desired consistency. You can use any milk of choice here. But make sure you are not making this layer runny or too thin. It should be thick and scoopable.

5. Once you get the second layer ready. Again, pour spoonful of it in each paper cupcake moulds over the first layer around 1 cm thick and refrigerate.

6. My cheesecake cups have rested in the refrigerator for half an hour, and the second layer is almost set. For the third layer I am using dark chocolate and ghee and have microwaved it for a minute on high. Let it rest for another minute just like that for the heat to do its work as my chocolate was cold and directly out from the refrigerator. If yours is at room temperature, then 30 seconds in a microwave will do the trick.

7. Now use a spoon and mix this melted chocolate and ghee together and pour generous amount on the top of each cheesecake cups and refrigerate again for minimum of 6-8 hours for everything to set well.

8. Finally, garnish with chopped pistachios, some sugar decoration and a whole cherry and demould these cheesecake cups from the paper cup moulds and indulge.

Check image 3 for the huge bite you can take after everything sets well in a refrigerator. Do not freeze them.

Note - I love greasing my paper cup moulds with ghee to have an extra layer of protection. But it is optional. Also, if you want to make these no bake chocolate cheesecake cups vegan then use any vegan butter or fat here replacing ghee. Use plant-based milk of choice instead of regular cow's milk and use vegan dark chocolate of choice.

Check the full recipe on YouTube (Gluten_free_whisk) - No bake chocolate cheesecake cups recipe.

No bake chocolate cheesecake cups | Glutenfreewhisk 

No bake chocolate cheesecake cups | Glutenfreewhisk 

No bake chocolate cheesecake cups recipe | Glutenfreewhisk