Gluten Free Black and White Cheesecake Shooters Recipe
I love cheesecake but it takes a lot of time and work to make one. And as much as everyone else I know loves cheesecake, the closer we get to bathing suit season, the smaller the slivers of cheesecake people want for dessert, which means I went to a lot of work and now have half a cheesecake left over. That’s a good news/bad news sort of deal. I could happily eat half a cheesecake by myself but it is getting really close to bathing suit season for me, too! So, I came up with this gluten free black and white cheesecake recipe.
My inspiration was those black and white cookies – half chocolate, half vanilla. This recipe is quick and easy and most importantly – delicious!
The base is a no-bake cheesecake mixture which is piped into little wine glasses (or other small glasses) atop some Kinnikinnick gluten free graham style cracker crumbs, which serve as the crust.
These cheesecake shooters look pretty fancy – fancy enough to serve at a party. And the fact that these delectable treats are served in small portion means no one has to overindulge.
Unless of course, they happen to eat more than one. Which is okay, too.
Melt the chocolate chips and let cool.
Whip the cream and vanilla until stiff peaks form.
Beat the cream cheese with the sugar until smooth and well blended. Fold the whipped cream into the cream cheese mixture. Remove a little less than half the mixture and combine it with the melted chocolate.
Place the chocolate cream cheese mixture into a food storage bag and snip off one of the corners. In another food storage bag, put the rest of the cream cheese mixture and snip off one of the corners.
Place 1 tablespoon of graham style cracker crumbs into the bottom of 8 small wine glasses, cordial glasses, or dessert tasting cups. Pipe the chocolate mixture into the cups, then pipe the cream cheese mixture on top of the chocolate. Dust the top of the desserts with cocoa powder and refrigerate for at least 1 hour. Can be made a day ahead.
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