Flourless&Creamy Cheese Mini-Casseroles
Shortly about recipe
Cook Time
30 minutes
Ingredients
For mini-casseroles:
- Farm cottage cheese 450 g
- Yogurt/Kefir 200 g
- Large eggs 2 pcs
- Corn starch 2 tbsp
- Vanilla extract a few drops
- Any sweetener to taste ( if sugar) 100-200 g
- Coconut oil 2 2 tbsp
- Any cooking oil (to spray your silicone baking molds)
For chocolate filling:
- Any chocolate/chocolate drops 50 g
- Heavy cream/any milk (even plant) 75 ml
Instructions
For mini-casseroles:
- Grade all the casserole’s ingredients in an explorian blender until smooth, for a few minutes
- Line all your silicone molds on a baking tray. Spray them with any cooking oil to ensure they don’t stick when you remove them
- Using the explorian blender bowl, fill each mold with the batter
- Bake your mini casseroles for 25 minutes in an oven preheated to 350°F (180°C). Then, remove and let them cool in the refrigerator before filling with chocolate
- Fill the chilled casseroles with the smooth chocolate filling and let them sit for a few minutes to allow the melted chocolate to set
For chocolate filling:
- Preheat your heavy cream or milk in the microwave in short bursts. Then, add the chocolate to the hot liquid and stir until smooth
Notes
These cheese casseroles are best prepared in the evening and served in the morning, as they taste better when chilled.
If you don’t have a blender like mine, an immersion blender will work just as well.
Avoid the edges when filling the silicone molds with the cheese mixture before baking. The cheesecakes will rise and slightly increase in volume during the cooking process.
Removing the casseroles from the molds while they are still hot is best. Due to the coconut oil, the cheesecakes may start to stick when completely cooled, making them harder to remove from the molds.
It’s also important not to keep the cheesecakes in the oven longer than the specified time, as they will lose moisture and become much drier.
