Some couples bond over movies, travel, or DIY projects… but me? I’ve built an entire marriage on sneaking Guinness into desserts so my husband will eat chocolate. And friends, it’s working. This Guinness Chocolate Cheesecake is rich, creamy, and stout-standingly indulgent…with just enough roasted malt goodness to convince even the most chocolate-skeptical spouses to ask for seconds (and thirds). It’s got bold flavor, a dense chocolatey crumb, and the pour-fect balance of bitter and sweet.
Now, for my fellow gluten-sensitive girlies, good news! While not celiac-safe, Guinness Draught clocks in at under 20 parts per million of gluten, which means when paired with a trusty enzyme supplement, this dessert is basically a cheat day miracle. Think of it as a brew-tiful loophole that leads straight to cheesecake heaven. So grab your springform pan, channel your favorite inner Irish person (dibs on Conan O’Brien), and let’s whisk it all for love and chocolate.
Guinness Chocolate Cheesecake
A stout chocolate cheesecake for even the pickiest of dessert eaters
Ingredients
CRUST*150 g Simple Mills gluten free chocolate brownie cookie thins (about 1.25 boxes)
*3 TBS sugar free syrup
CHEESECAKE FILLING
*224 g (8 ounces) 1/3 the fat cream cheese at room temp
*96 g (1/4 cup) allulose
*226 g (1 cup) nonfat Greek yogurt, strained overnight
*60 g (1/2 cup) Quest chocolate milkshake protein powder
*6 ounces Guinness Draught (specifically Draught, since it is lower in gluten; if celiac, you could try brewing 6 ounces of coffee instead or locate a gluten free stout beer)
*1 TBS vanilla extract
*15 g (3 TBS) cocoa powder
*2 large eggs
TOPPING
*Chocolate sprinkles
*Cool Whip Free (I used 63 g)
Directions
- Line an 8″ springform pan with Parchment paper and spray with cooking spray.
- Preheat oven to 350.
- Dump the chocolate crackers and syrup in a food processor and grind until smooth (if mixture is too thick, add additional TBS of liquid).
- Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
- Bake for 10 minutes until golden; remove to cool while making filling.
- Lower oven heat to 325 degrees.
- Using a whisk attachment, mix the cream cheese and allulose in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
- Add in the yogurt and protein powder mixing well (it will be thick/chunky)
- Add in beer and vanilla, and blend until smooth, 2-3 minutes.
- Switch to a paddle attachment, and on low speed, add eggs, one at a time, mixing until smooth.
- Fill a large roasting pan with 4-5 cups of steaming hot water. Wrap your springform pan in several layers of foil and place into a Crockpot liner, tying the edge up, to keep your cheesecake from getting any water into it during the water bath.
- Pour the cheesecake batter into the prepared pan, and put the prepared pan into the roasting pan with water.
- Bake for 45-50 minutes, until the sides have set but the center is still jiggly.
- Turn the oven off, leaving the cheesecake inside, and crack the oven door to allow the cheesecake to finish baking for 1 hour.
- Remove from the oven and place on a cooling rack to cool to room temp; I like to run a sharp knife around the edges after it is cool.
- Refrigerate cheesecake overnight or place in fridge for 4 hours before removing from springform.
- Top cheesecake with chocolate sprinkles in the middle and add a Cool Whip border (I used a 1M tip to pipe a zigzag/back and forth pattern on top).
- Keep cheesecake covered in fridge until serving.
Nutrition
Macros8 servings
233 cal/17.9 c/12.4 f/12.5 p/4.7 g sugar per slice
Kate Bakes Cakes 