GF Chocolate-covered Eggnog Cheesecake Bites
GF Chocolate-covered Eggnog Cheesecake Bites
What I love about GF Chocolate-covered Eggnog Cheesecake Bites
We are one week away from Christmas and I still can’t believe it! Everything feels a little weird and different this year since we are in our new house, but we are cozying it up with all of the Christmas decor to help make it feel like home. We’re baking the gingerbread, spreading fine cheese on crackers and sipping eggnog too! Speaking of eggnog… we had a little leftover and I use it to create these tasty little morsels.
These gluten-free and grain-free Chocolate-covered Eggnog Cheesecake Bites are the most perfect thing to grab for an after-dinner sweet during the holiday season. They have a basic cookie crust with a simple eggnog cheesecake layer on top that is all covered in a dark chocolate shell. Enough said! They’re so easy to make and can be made in either a mini muffin tin or regular-sized muffin tin using paper liners. Store them in the fridge for best results so that they don’t get melty and enjoy to your hearts content!
What you will need to make GF Chocolate-covered Eggnog Cheesecake Bites
Here’s a list of ingredients that you will need:
Chocolate - I recommend using chopped semi-sweet or dark chocolate for the chocolate cups. Milk chocolate would work as well, I’m sure!
Coconut oil - Adding a couple tsp of coconut oil to the chocolate when melting will help soften the chocolate as it sets up the second time.
For the cookie layer:
Almond flour - Almond flour is always my go-to flour because it is naturally gluten-free, grain-free and low-carb! It makes the perfect little crust for these bites.
Brown sugar - I chose to use brown sugar as it helps to give the crumb more of a cookie flavour.
Butter or Coconut oil - You will need a little melted butter or coconut oil to turn the flour and sugar into a crumb that sticks together and can form the bottom layer. If you are using butter, unsalted is recommended. If all you have is salted butter, just omit the added pinch of salt.
For the eggnog layer:
Cream cheese - You will need about 1/2 cup of block cream cheese, at room temperature or lightly warmed in the microwave for about 20 seconds.
Eggnog - You don’t need a lot of eggnog for this recipe (just 1 tbsp) but it’s still the star of the show!
Powdered sugar - I always recommend measuring sugar to your preferences because we are all so different. I prefer things less sweet, so 2 tbsp was perfect for me. You may want to do 3 tbsp.
Rum - Adding a touch of rum makes the flavour so tasteful and delicious. You only need 1/2 tsp and it makes all of the difference.
Spices - Cinnamon and, of course, nutmeg are the spices of choice for these little desserts. They both pair deliciously with eggnog.
GF Chocolate-covered Eggnog Cheesecake Bites
GF Chocolate-covered Eggnog Cheesecake Bites
Ingredients
- 1 cup chopped dark or semi-sweet chocolate (or chocolate chips)
- 1 tsp coconut oil
- 1/2 cup almond flour
- 2 tbsp brown sugar
- 1 tbsp melted unsalted butter or coconut oil
- *1/2 cup cream cheese, at room temperature
- 1 tbsp eggnog
- *2 tbsp powdered sugar
- 1/2 tsp rum
- 1/8 tsp cinnamon
- pinch nutmeg
- pinch salt
Instructions
- Add 12 paper liners to a muffin tin and set aside.
- In a microwave-safe bowl, heat the chocolate and coconut oil in 30 second increments, stirring in between until fully melted.
- Add about 1 tbsp of the melted chocolate into the bottoms of the paper liners and spread it out with the back of a spoon, brushing it up the sides about 1/3 of the way. Then, transfer the muffin tin to the fridge to set up.
- Make the cookie layer: in a small mixing bowl, whisk together the almond flour, brown sugar, butter and a pinch of salt until combined. Set aside.
- Make the cheesecake layer: In another small mixing bowl, whisk the cream cheese, eggnog, powdered sugar, rum, cinnamon, nutmeg and salt until completely combined.
- When the bottom layer of chocolate has firmed up, remove the muffin tin from the fridge and evenly distribute the cookie crumbs into the bottom of all 12 paper liners. Pat them down with your finger.
- Next, add the cheesecake layer. Evenly distribute the cheesecake mixture among all 12 liners on top of the cookie layer, spreading out evenly.
- If the chocolate needs reheating, do that now. Drizzle the tops all of the cheesecake bites with the remainder of the melted chocolate until they are completely covered.
- Return the muffin tin to the fridge for 20-25 minutes to set up completely.
- Enjoy! (Store in the fridge for best results)
Notes
*If you have a real sweet tooth then I would recommend using 3 tbsp of powdered sugar.
*You can also microwave the cream cheese for about 20 seconds to soften it, making it easier to mix.