Sweet Tooth

Individual No-Bake Mini Cheesecakes

Servings

6 - 8

Active Time

120 mins

Total Time

360 mins

Ingredients

Crust:

1 cup Almond flour

1/4 cup Powdered sweetener (stevia/erythritol blend)

1 Tbsp Unsalted butter, melted

Filling:

8 oz Cream cheese softened (use regular not whipped)

1/2 cup Powdered sweetener (stevia/erythritol blend)

1 scoop Isopure Low Carb Dutch Chocolate Protein Powder

1/2 tsp Vanilla extract

3 oz Dark unsweetened chocolate, chopped

3 oz Dark chocolate baking chips

1/2 cup Heavy whipping cream

Combine the crust dry ingredients in a food processor. Mix in the butter . Line a mini muffin pan with muffin wrappers, or line ring molds with parchment paper, Place 1 tablespoon into the bottom of each mold. Press the mixture down firmly to form the crust. Let them Cool in fridge for 20 minutes.
In the bowl of your stand mixer, beat the cream cheese for 1 minute or until smooth. Add the powdered sweetener, protein powder and beat until well mixed. Add the vanilla extract and mix again. Melt the chocolate over a double boiler. Let it cool slightly before adding it to the cream cheese mixture.
With the mixer on a slow speed, add the melted chocolate to the cream cheese mixture, pouring it slowly. Mix until well blended.
In a clean bowl whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture. Mix gently until fully combined.
Top the crusts with 4-5 tablespoons of the filling. Refrigerate 4 hours or until completely set. When ready to serve, top each cheesecake with 1 tablespoon raspberries.

Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.