My favorite childhood classic, reimagined for those of us with food allergies. This is a creamy, tangy, rich and dreamy dessert, and easy to make! The recipe is after the video. A note from Naomi: I do these videos (including buying the ingredients) out of pocket as a volunteer service to our company. When you watch my video (even letting it play in the background, while you do something else) and share it, you help me qualify to earn a small amount from Youtube, which helps offset my costs. Thank you so much for supporting me, supporting you! Servings 24 Prep Time 10 Cook Time 30


CAKE 1 box Better Batter Gluten Free Chocolate Cake Mix, prepared with either the eggs/oil/water instructions OR the bean/water instructions from the box OPTIONAL: 1/2 c extra oil (use only if desired and only if using the bean variation) CHEESECAKE 1- 2 packages (8-16 oz) cream cheese, goat cheese etc. (we have not found a good vegan cream cheese that works in this): If using aquafaba, you should use the full 16 tbsp 1 egg, beaten OR 1/4 c aquafaba 1/3 c sugar 1/8 tsp salt 1/2 c mini chocolate chips


Preheat oven to 375. Line 24 muffin tins with papers Prepare cake batter according to box instructions. If using bean instructions add up to 1/2 c oil if desired. Set aside. Beat together the egg or aquafaba, cream cheese, sugar, and salt, until evenly mixed and fluffy. Stir in chocolate chips. In prepared muffin tins, spoon alternating chocolate cake batter and cheesecake filling as follows EITHER 2 tbsp chocolate batter, 1 tbsp cheesecake filling, 2 tbsp chocolate batter OR 4 tbsp chocolate batter and top with 1 tbsp cheesecake filling Bake for 30-35 minutes, or until puffed and cooked through. Allow to cool completely before serving. Refrigerate leftovers.