Flourless&Creamy Cheese Mini-Casseroles

One of my favorite recipes! It’s a super creamy, buttery perfection that’s incredibly easy, quick, and completely flour-free!

Cook Time

30 minutes

Equipment

Ingredients

For mini-casseroles:

For chocolate filling:

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.