Today I broke the rules. Basically all of them. This is my third attempt at a post, and although my mom considers my first attempt palatable, I won’t even mention it. Suffice it to say, I almost gave up (again) on posting and settled for another week of nothing new. Almost.
I decided to try my hand at sugarless cheesecake. Well, ok, nearly sugarless. It still has some sugar from the chocolate chips and, for some reason, the vanilla. We have weird vanilla. The cheesecake itself is amazing. Just the right
consistency, and you don’t miss the sugar at all.
Only, they are flat. And messy. I didn’t use liners. OR a crust. Because I like breaking the rules. And my mad brain thought this would be a good idea. Lesson learned: nonstick pans are not sufficiently non-sticky for cheesecake. And you must use a crust!
Also, the photos are childishly simple. You know what? It felt like a cake-smashing day. So I broke another rule. Who cares? I’ll be over here with cheesecake.
Chocolate Cheesecake Bites
adapted from hicookery
2 c. (16 oz). cream cheese, softened
1 c. (8 oz.) chocolate chips, melted
1 t. espresso powder
1/3 c. agave nectar
1/3 c. maple syrup
1 t. vanilla
1/4 t. salt
Preheat oven to 350 degrees.
In a large or medium mixing bowl, beat softened cream cheese with melted chocolate. Beat in remaining ingredients. Portion into greased (or not, if you have a nonstick) mini cupcake molds. Bake for 10-15 minutes or until tops look shiny and set. Let cool and store in refrigerator.