I recall the holiday dessert table as a kid, laden with tempting treats just ripe for the picking. Homemade fudge and divinity, berry pies and sweet cakes, frosted cookies and tiny little tarts. It was as if we’d walked right into Willie Wonka’s Chocolate Factory! And on that one day, we could eat as much of it as we wanted.
It was every child’s dream!
So why was that plate of rum balls…kept just out of reach of us kids, so irresistible?
And why did we, sneaky kids that we were, just have to have one?
We’d formulate a plan that usually involved distracting whichever aunt or uncle might be within viewing range, and then the moment the coast was clear, we’d stealthily sneak into the room and swipe one (real quick-like), before we could be seen.
That was the biggest fear. Getting caught red-handed with the sweet, chocolate, alcohol laced ball in our hand.
I think you’ll find the flavor of Kahlua is really quite mild here, not at all like those rum balls of my youth. =D
And like my Gluten-Free No-Bake Cranberry Cheesecake Squares these require NO baking. They’re also made without eggs, and can be made dairy free.
To make the crust you will need:
- 1 1/4 cup almond flour or almond meal*
- 3 Tablespoons coconut sugar (Sucanat, organic cane sugar, or honey) OR 1 1/2 Tablespoons agave
- 1/4 cup unsweetened cocoa powder or cacao powder
- 1/4 cup coconut oil, butter, vegan butter (gently melted)
Combine the ingredients and mix together. But sure and remove any lumps in the almond Measure 1 Tablespoon per individual cheesecake bite. The remaining mixture will be crumbled over the top.
Chocolate Kahlua Cheesecake Filling
- 8 oz. cream cheese or vegan cream cheese (It works best if the cream cheese has been allowed to soften a bit)
- 1/3 cup dark or semisweet chocolate
- 3 Tablespoons Kahlua (or another gluten free coffee flavored liquer)
Break the cream cheese up into pieces in a large bowl. Gently melt the chocolate and Kahlua together. Pour over the softened cream cheese and whip with a standing mixer or hand mixer.
Measure an even amount into each individual cheese cup all the way to the sides. Smooth slightly and then sprinkle the remaining almond topping. Press down lightly on the topping. Cover and refrigerate for several hours.
To remove, press beneath the individual mini cheesecake and lift the whole bite out. Gently run a knife between the round metal base and the almond crust to separate. Arrange them on a plate, cover and refrigerate until ready to serve.
These can be made a day or two in advance of when you need them. Just keep them well covered and refrigerated.
I like them best when they’ve had a chance to warm and soften a bit. The flavors seem so much richer that way. =)
* If you’re unable to use almonds, you may substitute them with crushed gluten-free graham crackers or crushed gluten-free vanilla/shortbread cookies and omit the sugar.
This is the mini cheesecake pan I use:
Regarding the use of Kahlua and Vegans:
From August 2013 on http://contact.kahlua.com/org/kahlua/d/can-vegans-drink-kahlua/#c345640
They double checked with their supplier who informed them that no charcoal is present in the product. They also do not use white refined sugar. Caramel is also considered vegan as no components are derived from animal origin.
However, the Kahlúa Drinks-to-Go (DTGs) and the Kahlúa Ready-to-Drink (RTDs) contain milk proteins.