Well, it’s been a roller coaster of emotions over here this weekend…with Tiktok one minute, without it the next, then with it again. As a content creator, you know what that means? Yep, it was feelings eating time this weekend, so I whipped up a batch of Rumchata mini cheesecakes, because boozy baking is an elite activity to participate in. Never heard of Rumchata before? It’s a creamy liqueur with cinnamon, sugar, and vanilla, and it essentially feels like a cozy hug for your insides. I highly recommend grabbing a bottle and whipping up a batch of these cheesecakes to get through (gestures wildly) all of this. I will mainly be posting on TikTok, Pinterest, and may look into Youtube shorts soon since Instagram keeps trying to ban me for using their social media app to be social. It’s rum-believably ridiculous.
Rumchata Mini Cheesecakes
Lush, creamy Rumchata cheesecake with gf crust and whipped Rumchata topping dusted with cinnamon and sugar
Ingredients
CRUST*110 g gluten free graham crackers (this was about 8 Pamela’s graham crackers)
*30 mL (2 TBS) sugar free syryup
CHEESECAKE
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*2 TBS Rumchata
*1 tsp vanilla extract
*20 g Quest vanilla milkshake protein powder
*96 g (1/2 cup) Madhava allulose sweetener
*1 egg
TOPPING
*2 TBS Rumchata
*1/4 cup heavy whipping cream
*138 g sugar free whipped cream
*2 TBS sugar free vanilla pudding mix
*1 TBS allulose mixed with 1/4 tsp cinnamon
Directions
- Line muffin tin with 8 silicone cupcake liners and preheat oven to 350.
- In a food processor, process grahams and syrup until sticky.
- Place about 2 tsp of crust into each liner and press to even out (it helps to spray your fingers with cooking spray).
- Bake for 5-6 minutes, until golden and puffy; place in freezer while you make filling.
- Whisk the cream cheese and yogurt on high for 2-3 minutes before adding the vanilla, Rumchata, protein powder, and allulose, mixing until smooth.
- Switch to a paddle attachment and add the egg, blending on low speed until completely mixed in.
- Distribute batter evenly on top of each crust.
- Bake at 350 for 15-20 minutes, until cheesecakes are mostly set.
- Then turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 5-10 minutes to finish baking (centers should have barely any jiggle).
- Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
- Once the cheesecakes are totally cool and set, remove from silicone liners.
- In a stand mixer, whisk Cool Whip, whipping cream, Rumchata, and pudding mix until stiff (~2-3 minutes on low).
- Use the back of a spoon or angled spatula to spread frosting on top of cooled cheesecakes.
- Sprinkle cinnamon sugar mix on top.
- Keep leftovers in fridge in an airtight container, and enjoy!
Nutrition
Macros8 servings
205.8 cal/11.4 f/19.4 c/6.4 p per cheesecake
Kate Bakes Cakes 