Sugar Free Frozen Cheesecake Bites Recipes

CREAMY KETO CHEESECAKE BITES COVERED IN MILK CHOCOLATE

Steps:

• Pre-heat oven to 350F and line an 8x8 square pan with parchment paper.
• In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, and sweetener. Blend until soft and fluffy.
• Add eggs one at a time until fully blended. Scrape down the sides of the bowl before adding each egg.
• Pour cheesecake filling into prepared pan.
• Bake at 350F for 25-30 minutes, or until the cheesecake slightly brown around the edges and mostly set. The very center of the pan should still be slightly jiggly.
• Leave the cheesecake in the oven to cool.
• Once the cheesecake is completely cool place the cheesecake (in the pan) into the fridge for at least an hour, or overnight.
• Remove the cheesecake from the fridge and cut it into 16 squares. (see tips in the notes)
• Freeze the squares for at least an hour or overnight.
• Add milk chocolate and coconut oil to a double boiler and turn the burner on medium heat. Slowly melt the chocolate to prevent burning.
• Place 8 frozen cheesecake squares on a cooling rack placed over a clean tray.
• Drizzle about 2-3 tablespoons of melted chocolate over each cheesecake square. Use an offset spatula or butter knife to push the chocolate where you need it.
• Scrape the excess chocolate from the bottom of the pan, and add back to the double boiler to melt.
• Repeat the process with the remaining 8 frozen cheesecake squares.
• Melt the white chocolate and use a piping bag with a 00 tip, or a freezer bag with the corner snipped to pipe stripes of white chocolate back and forth across the cheesecake bites. (optional)
• Freeze squares on a cookie sheet. When entirely frozen add to individual freezer bags, or wrap well with plastic wrap.

KETO MINI CHEESECAKE BITES

Steps:

• Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
• Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
• Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
• Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
• Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
• Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
• Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

SUGAR FREE FROZEN CHEESECAKE BITES

Steps:

• Combine the Cool Whip, cream cheese and Splenda in a bowl. Whip vigorously with a fork until smooth. You can beat the cream cheese first with an electric mixer until softer and smooth.
• Divide among 10 ice cube tray sections.
• Shake and whack tray on the counter to get them even.
• Top with chocolate or jam.
• Tap on counter again.
• Freeze for at least 2 hours.
• They will pop out of the ice cube tray -- if they don't, run warm water over the bottom and try again.
• They can be kept in the freezer in a ziploc bag.
• Each "bite" counts as 2 condiments on LAWL.

FROZEN CHOCOLATE CHEESECAKE BITES

Steps:

• Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended.
• Evenly distribute mixture into 10 sections of an ice cube tray. Tap tray firmly on the counter a few times to get mixture to settle flat. Top each with a teaspoon of chocolate syrup. Tap tray to again to settle. Place tray in freezer until bites are solid - at least 2 hours.
• Once frozen, bites should pop out easily. If not, run the bottom of the tray under the faucet for a few seconds to loosen them.
• LAWL count - 1 bite = 2 condiments.