Chocolate and Salted Caramel Gluten-Free Cheesecake Pots Recipe
Prep Time:
2 hours
Cook Time:
3 minutes
Servings:
10 Cheesecake pots
Ingredients
  • 2 cups gluten-free graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • ¾ cup salted caramel sauce
  • 10 ½ ounces semi-sweet dark chocolate, chopped
  • 14 ounces cream cheese
  • 1 ½ cups confectioners' sugar
  • 1 heaped tablespoon cocoa powder
  • 1 ½ cups heavy cream, divided
  • 5 ounces semi-sweet milk chocolate, chopped
Directions
  1. Combine the graham cracker crumbs and melted butter in a bowl.
  2. Stir until the mixture resembles wet sand.
  3. Using roughly 1 tablespoon of the mixture for each pot, press the mixture down into a small glass jar to form your cheesecake base.
  4. Repeat the procedure to make 10 total pots. Place the pots in the fridge for 15 minutes for the base to harden.
  5. Remove the pots from the fridge and add roughly 1 tablespoon salted caramel sauce to each pot, spreading it out so that it covers the biscuit base.
  6. Place the pots back into the fridge for a further 15 minutes.
  7. Meanwhile, place the chopped dark chocolate into a microwave-safe bowl.
  8. Microwave the chocolate on medium power in 20-second intervals until the chocolate is melted.
  9. To a stand mixer, add the cream cheese.
  10. Beat on medium-high for 30 seconds.
  11. Sift in the confectioners' sugar and cocoa powder, and beat again until combined.
  12. Pour in 1 cup heavy cream and mix until just incorporated.
  13. With the mixer still on, slowly pour in the now-cooled melted chocolate and keep mixing until the cheesecake batter is smooth.
  14. Remove the pots from the fridge and fill each pot with roughly ½ cup of the cheesecake mixture.
  15. Heat the remaining ½ cup heavy cream in a microwave for 45 seconds, until hot but not boiling.
  16. Pour the cream over the chopped milk chocolate, and then stir until it is completely melted.
  17. Spoon the chocolate ganache mixture over the top of each cheesecake pot so that it completely covers the layer beneath.
  18. Place the chocolate pots back into the fridge for at least 30 minutes before serving.
  19. Decorate, as desired, and serve.