Description

Indulge in the luxurious simplicity of these no-bake cheesecake bites, a dessert that delivers an exquisite balance of textures and flavors. Imagine sinking your teeth into a rich, chocolate-kissed base that gives way to a supremely creamy filling. Each bite is a celebration of decadence, offering a velvety smooth sensation that melts effortlessly on your tongue.

Crafting these delightful morsels is surprisingly straightforward, requiring just a brief period of hands-on preparation. The recipe yields a charming collection of miniature delights, perfect for individual servings or sharing with friends and family. Feel free to customize the portion sizes to suit your preferences.

Whether you prefer petite cupcake-sized bites or slightly larger portions, the recipe adapts beautifully. The base is crafted from finely ground almonds, providing a naturally gluten-free foundation. For the best flavor and a delightful crispness, gently toasting the almond flour before pressing it into the base is highly recommended.

This simple step elevates the overall taste experience. The filling relies on a touch of gelatin to achieve its signature firmness and smooth texture. This ensures that each bite holds its shape perfectly, delivering a satisfyingly dense yet creamy consistency.

These cheesecake bites are a wonderful treat to have on hand for impromptu gatherings, a sweet ending to a special meal, or simply as a guilt-free indulgence any time of day. Their elegant simplicity makes them a crowd-pleaser, while their rich flavor profile will leave you craving more. Prepare to be amazed by how easily these no-bake wonders come together, transforming simple ingredients into an unforgettable dessert experience.

These delightful treats are proof that you can enjoy a luscious, satisfying dessert without spending hours in the kitchen.

Preparation Time

Prep Time

4 h 15 min

Cook Time

5 min

Total Time

4 h 20 min

Nutrition Information

Per 1 Bite serving

Calories

75 Kcal

Carbs

2 g

Fiber

0 g

Sugar

1 g

Protein

1 g

Fats

7 g

Saturated Fats 4 g

Unsaturated Fats 2 g

Cholestrol 30 mg

Sodium 20 mg

Potassium 15 mg

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Name: Cookies and Cream Keto Cheesecake Bites
Prep time: PTNaNHNaNM
Cook time: 5 min
Total time: PTNaNHNaNM
Yield: 1 Bite
Cuisine: Gluten Free
Ingredients: 0.75 cup Almond flour; 2 tbsp Cocoa powder; 1.5 tsp Vanilla extract; 4 tbsp Erythritol Granulated; 0.25 tsp Salt; 2 tbsp Melted Butter; 1.25 cup Cream cheese; 4 tbsp Butter; 0.33 cup Powdered Erythritol (Icing Sugar); 2 tsp Gelatin; 1.5 tbsp Boiling water

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Ingredients

Almond flour

0.75 cup

Cocoa powder

2 tbsp

Vanilla extract

1.5 tsp

Erythritol Granulated

4 tbsp

Salt

0.25 tsp

Melted Butter

2 tbsp

Cream cheese

1.25 cup

Butter

4 tbsp

Powdered Erythritol (Icing Sugar)

0.33 cup

10.

Gelatin

2 tsp

11.

Boiling water

1.5 tbsp

Instructions

Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Transfer it to a bowl.

To the bowl with the toasted almond flour, add the cocoa powder, granulated erythritol, ½ tsp vanilla extract, and salt. Mix to combine.

Add the melted butter and whisk until a crumbly mixture forms. Line a mini cupcake pan/mold with cupcake liners. Divide the chocolate crust mixture into the mold/pan, sparing 1 tablespoon for garnish.

Press with the back of a spoon to flatten and secure the crust in place. Transfer the mold/pan to the fridge. Let the crust harden while you prepare the filling.

To a bowl, add the room temperature cream cheese and butter. Beat using a hand mixer until creamy. Add 1 tsp vanilla extract and powdered sweetener and whisk again until smooth and creamy.

To a small bowl, add the gelatin powder. Pour the hot water with one hand while whisking with the other. If the gelatin powder doesn't dissolve completely, microwave the mixture for a couple of seconds

Pour the gelatin mixture into the cheesecake filling. Whisk to combine.

Take the pan/mold out of the fridge. Scoop the filling over the crusts using a cookie scoop. Sprinkle the remaining chocolate crumb on top of the cheesecake bites.

Return the mold/pan to the fridge. Let the bites set for 4-6 hours in the refrigerator or the freezer for an hour. Serve immediately or store in an airtight container in the fridge for later.

Cookies and Cream Keto Cheesecake Bites Recipe