Recipes

Keto No Bake Chocolate Cheesecake Cups Recipe

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Atkins Keto No Bake Chocolate Cheesecake Cups
3g
Net Atkins Count TM
Prep Time: 45 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.5g

Protein

22.1g

Fat

3.6g

Fiber

236.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 cookie(s) Atkins Chocolate Chip Protein Cookie
  • 2 Tbsp Butter, salted or unsalted
  • 2 tbsp Lily's Sugar Free Chocolate Chips
  • 4 oz Cream Cheese
  • 3 Tbsp Sour Cream
  • 2 Tbsp Mascarpone Cheese
  • 3 tablespoon Confectioners (powdered) erythritol
  • 1 Tbsp Cocoa Powder
  • 0 1/2 tsp Vanilla Extract
  • 0 1/4 cup Heavy Cream, liquid

DIRECTIONS

  1. 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.
  2. In the microwave, melt the chocolate chips in 20 second intervals, mixing between, until fully melted and smooth.
  3. 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. 
  4. 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.
  5. 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.

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