Mini Chocolate Cheesecakes
Recipe type: Dessert
Serves: 6 servings
For the bases:
  • 120g (3/4 cup) almonds
  • 90g (about 6 large) fresh dates, pitted
  • 60g (1/3 cup) rice flour
  • 2 tablespoons raw cacao powder (of you can use cocoa powder)
  • 1 egg yolk
For the cheesecake filling:
  • 185g (3/4 cup) cottage cheese
  • 140g (1/2 cup) natural Greek-style (thick) yoghurt
  • 1 egg
  • 1 tablespoon raw cacao powder
  • 2 tablespoons raw caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornflour (cornstarch)
  • 2 teaspoons water
  • 50g dark (70%) chocolate, melted, plus extra, shaved, to serve
For the chocolate sauce:
  • 2 tablespoons raw cacao powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons boiling water
To serve: (optional)
  • 1/4 cup heavy cream
  • 3/4 cup creme fraiche
  • Fresh, or defrosted frozen, raspberries
For the bases:
  1. Preheat oven to 150°C (300°F).
  2. Place the almonds, dates, rice flour, cacao and egg yolk in a food processor and process for 2 minutes or until the mixture comes together.
  3. Divide the mixture between 6 x 8 cm lightly greased round loose-bottomed fluted tart tins and press into the bases and sides. Place on a baking tray and cook for 10 minutes.
For the cheesecake filling:
  1. While the bases are cooking, make the cheesecake filling. Place the cottage cheese, yoghurt, egg, cacao, sugar and vanilla in a clean food processor and process until smooth. Place the cornflour and water in a small bowl and stir until smooth.
  2. Add to the food processor with the melted chocolate and process for 1–2 minutes or until well combined. Divide the mixture between the tart shells. Cook for 15 minutes or until just set. Place in the fridge to cool completely (I let mine chill overnight). Remove from the tins.
For the chocolate sauce: (Can be made ahead)
  1. To make the chocolate sauce, place the cacao, maple syrup, vanilla and boiling water in a small bowl and whisk until smooth. Place in fridge if making ahead.
To serve:
  1. Drizzle the tarts with the chocolate sauce and top with shaved chocolate. Whip the cream in a medium sized bowl until it begins to thicken. Add the crème fraiche and beat until thick and fluffy. Dollop cream beside each cheesecake and serve with fresh or defrosted frozen raspberries.
Recipe by The Kiwi Cook at