Keto No Bake Chocolate Cheesecake Cups
3.0g
Net Carbs
5.5g
Protein
22.1g
Fat
3.6g
Fiber
236
Calories
Ingredients:
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Mascarpone Cheese
- 3 tablespoons Sour Cream
- 2 tablespoons Lily's Sugar Free Chocolate Chips
- 1/4 cup Heavy Cream, liquid
- 2 cookie(s) Atkins Chocolate Chip Protein Cookie
- 2 tablespoons Butter, salted or unsalted
- 4 ounces Cream Cheese
- 3 tablespoons Confectioners (powdered) erythritol
- 1 tablespoon Cocoa Powder
Directions:
- In a small food processor, crush the Atkins Chocolate Chip Protein Cookies into small crumbs. Place in a small bowl, and combine with 2 tablespoons melted butter. Measure out a slightly heaping tablespoon of cookie mixture into the bottom of 6 muffin cups or liners. Press the cookie mixture down into the muffin cups to create a crust on the bottom and slightly up the sides of the cups. Place in the freezer.
- In the microwave, melt the chocolate chips in 20 second intervals, mixing between, until fully melted and smooth.
- In a medium bowl, use an electric hand mixer to combine softened cream cheese, sour cream, softened mascarpone, 2 tablespoons confectioners’ erythritol, and vanilla extract until smooth and creamy. Add in the melted chocolate, and cocoa powder and mix again, scraping down the sides as needed, until fully incorporated.
- Remove the crusts from the freezer, and fill each one evenly with about 3 tablespoons chocolate cheesecake filling. Place into the refrigerator until set, about 30 minutes.
- In a small bowl, whip the heavy cream with 1 tablespoon powdered erythritol to stiff peaks. Top each cheesecake cup evenly with whipped cream, about 1 tablespoon each. One cheesecake cup is one serving.
