Cheesecake for three??? Most recipes make a ton of cheesecake but, what if you don’t want that much? One block of cheese is all you need to make 3 muffin-sized cheesecakes for a special day or anyway really. It’s the perfect amount to eat yourself or share with a few friends. This rich and deeply chocolate cheesecake with a chewy fudge topping and whipped cream is a decadent treat that you should eating! A bonus note, you can make them days ahead and add whipped cream just before serving. #dessert #fudge #cheesecake #chocolate #smallbatch #homemade #glutenfreebaking #celicacfriendly #glutenfreerecipe #wheatfree #foodvideo #shorts #yum

Chocolate Fudge Cheesecake
Makes 3 muffin-sized cheesecakes

3 gluten-free chocolate cookies (I used Oreos) with the centers removed
1/2 tablespoon butter, melted

1/2 cup semi-sweet chocolate chips
2 tablespoons cream
8 ounces cream cheese, room temp
1 large egg
1/4 cup granulated sugar
1/4 teaspoon espresso powder
1 teaspoon cocoa powder

Sticky Chewy Fudge Sauce** or other chocolate fudge sauce
whipped cream
sprinkles or cocoa nibs

Preheat oven to 350F.
Crush cookies into fine crumbs, I like to use a bag and roll them with a rolling pin. Add cookies to melted butter. Line a muffin tin with cupcake liners. I like the tall ones that means I can get a bit more into each one. Press cookie crumbs into the bottom of muffin cups. Bake for 5 minutes and let cool.
Heat cream in the microwave for about 30 seconds until warm. Add chocolate chips and stir until smooth. Heat up for a few more minutes if needed to completely melt the chocolate. Set aside.
Combine sugar, espresso and cocoa powder in a small bowl to get rid of any cocoa lumps.
Beat the cream cheese with an electric mixer until smooth. Add sugar mixture and beat until well combined. Scrape down the bowl as needed. Add egg and mix thoroughly. Stir in melted chocolate chip mixture until well combined. Scoop into muffin tins.
Bake for about 20 minutes or until the top is jiggly but the sides are set. Let cool completely.
Cover the cheesecake with Sticky Chewy Fudge sauce and fresh whipped cream. I also added cocoa nibs for a bit of crunch and sharp chocolate flavor. Enjoy!

**Sticky Chewy Fudge Sauce
1/2 cup granulated sugar
1/3 cup cream or condensed milk
1/3 cup semi-sweet chocolate chips
2 tablespoons butter
1 egg yolk in a small bowl
In a small saucepan heat sugar and milk while stirring.
Cook on medium heat util sugar dissolves and the mixture boils. Remove from heat and stir in chocolate and butter.
Stir about 1/4 cup of hot chocolate mixture into the egg yolk while whisking vigorously.
Add egg yolk/chocolate mixture back into saucepan and whisk until completely mixed. Place back on heat and cook a minute while stirring. Sauce will become shiny. Remove sauce from heat and use immediately or store until ready to use. Sauce will be come thicker when cold.