Cups of no-bake chocolate chip cheesecake (low carb)
For those times when you truly want something, but you don’t want to gain the ten kilograms or twenty pounds that comes with it. chips of chocolate.
Cheesecake Cookie Dough Cups. Cheesecake. Salt crystals. cups of chocolate. Just FOUR primary ingredients!
I should add that they are also low in carbs, gluten-free, grain-free, egg-free, refined sugar-free, and out-of-this-world insane.
These things were surprisingly much too nice to be true.
I’m referring to both preparation and consumption. Because of the technical terms for the pour, spread, spoon, and cover. At.ALL. Right?
Using ingredients you already have on hand…or can readily obtain from the supermarket.
Cheesecake Cookie Dough Cups (Pinterest)Peanut butter. even peanut butter. An absolute chocolate lover’s paradise. That is how these work. Don’t, though, rush away from this recipe and get the flour right now.
Because almond butter is present but can confuse anyone who is not familiar with it! especially everyone who is under the age of 15. How about when using peanut butter? Oh, better still.
And every bite yields a center of soft cookie dough with an irresistible cheesecake flavor that makes it difficult to stop at just one.
Nobody, not even the pickiest eater, could just eat one.
INGREDIENTS of Cheesecake Cookie Dough Cups
Cookie Dough:
- 2/3 cup (250g) creamy almond spread/butter (or peanut butter)
- 1/3 cup natural granulated sweetener (or coconut sugar if not following lower carb)
- 1/2 teaspoon pure vanilla extract (optional)
- Pinch of salt
- 1/2 cup cream cheese, softened
- 1/3 cup Lilly’s chocolate baking chips
Chocolate Coating:
- 2 cups Lily’s chocolate chips
- 1 tablespoon coconut oil
- Salt flakes (optional)
Cheesecake Cookie Dough Cups (Pinterest)INSTRUCTIONS for Cheesecake Cookie Dough Cups
Dough for cookies:
- Almond butter, sweetener (or sugar), vanilla, and salt should all be mixed thoroughly in a medium-sized basin. Add half the cream cheese and continue blending until the “batter” is creamy. Add the chocolate chunks by folding them. Add the remaining cream cheese, slicing it to provide a marbled appearance.
A coating of chocolate:
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30-second intervals, stirring in between until completely melted.
Alternately, melt the chocolate in a metal bowl set over a pot of boiling water, stirring occasionally, until completely melted.
Assemble:
- Pour 1 teaspoon of chocolate into the bottom of each mini muffin liner, and then use the back of the teaspoon to spread the chocolate evenly around the edges to form a “cup.” Repeat with the remaining chocolate and liners until all are completely covered.
- Remove the cups from the freezer, add about 1 teaspoon of the “cookie dough” to each, and then top with the remaining melted chocolate, smoothing it over with a spoon, freezing for 5 to 10 minutes or until thoroughly set.
- To set, either freeze it once more and give it about 10 minutes to set at room temperature (it may take a little longer). If used, sprinkle with salt flakes, then enjoy!
- Keep in the fridge or freeze for sudden needs!