gluten free cheesecake cups

a thank you to my friends who reminded me to tivo dr. oz the day  he was talking 'all gluten.' another thank you to the friends who now feel sorry for me. but really... it's not that bad once you get used to it, as you will see with these sinfully good desert cups! dr. oz featured a blogger who shared her gf recipe for yogurt cheesecake cups. they sounded so easy (a personal prerequisite with any recipe!), delish and low in calories (compared to regular cheesecake). you can find  more on the recipe  HERE on dr. oz's website.

2 cups semisweet chocolate chips (i used milk chocolate)
2/3 cup reduced-fat cream cheese, softened
1/4 cup powdered sugar
1/3 cup plain Greek yogurt
1/2 tsp fresh orange zest
Pour one and a half cups of the chocolate chips into a glass bowl and melt in the microwave for 2 minutes, stopping to stir every 30 seconds, until the chocolate is smooth and completely melted. (i melted my chips a half of a bag at a time at 30 second intervals. i couldn't work fast enough) Stir in the last half-cup of the chocolate chips and mix together until all the chocolate is smooth and glossy.
Drop a spoonful of the melted chocolate into 8 cupcake liners. Use a spoon to spread the chocolate into an even layer and bring the chocolate up the sides of the liners to help keep the filling in the cup.

Put the chocolate cups in the fridge (i put mine in the freezer to speed things up) while you mix the filling. In a medium bowl, beat the cream cheese with a 1/4 cup of the powdered sugar. Taste. If you want it a little sweeter, add some more powdered sugar and mix until there are no more lumps.
 Mix the greek yogurt and orange zest into the cream cheese mixture. (i accidentally used vanilla yogurt)

Once the chocolate cups have set, take them out of the fridge and drop a spoonful of the cream cheese filling into each one. Spread the filling into an even layer. Place the cups back in the fridge for about 5 minutes to let the cheesecake filling firm up a little bit.
 Take the cups back out, stir the rest of your melted chocolate (reheat for a few seconds if you need to), and drizzle the melted chocolate over the top of the cheesecake filling. Gently spread the chocolate over the filling, then put the cups back in the fridge for 5-10 minutes until the chocolate has hardened. Remove from liners and serve.

 naturally these are gluten free and absolutely delicious!

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