How To Make No-Bake Chocolate Chip Cheesecake Cookie Dough Cups
Instant chocolate chip cookie cheesecake cups will make any party a hit. It’s instant and easy-to-make, this dessert is also low-carb!
Serves:
Ingredients
- ⅔cupcreamy almond spread
- ⅓cupnatural granulated sweetener
- ½tsppure vanilla extract
- 1tspsalt
- ½cupcream cheesesoftened
- ⅓cupLilly’s chocolate baking chips
- 2cupsLily’s chocolate chips
- 1tbspcoconut oil
- 1tspSalt flakesoptional
Instructions
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In a medium-sized bowl, combine the almond butter, sweetener, vanilla and salt; mix until well combined.
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Add half of the cream cheese, mixing through until the mixture becomes creamy. Fold through the chocolate chips.
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Add the rest of the cream cheese, cutting it through to create a marble effect. Set aside.
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Combine the chocolate chips and coconut oil together in a microwave-safe bowl; microwave in 30-second increments, stirring in between until fully melted.
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Alternatively, melt in a metal bowl over a pot of boiling water until fully melted.
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Line a 24-hole mini muffin pan with mini muffin liners. Pour 1 teaspoon of chocolate into the base of a liner, and using the back of the teaspoon, spread the chocolate evenly around the sides to create a cup.
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Repeat with remaining chocolate and liners until all have been fully coated.
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Freeze for 5 to 10 minutes or until fully set. Remove from the freezer; spoon about 1 teaspoon of cookie dough into each cup and cover each cookie dough cup with the remaining melted chocolate, smoothing over with a spoon.
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Freeze again and allow to sit for 10 minutes, or allow to set at room temperature. Sprinkle with salt flakes, and enjoy
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Store in the refrigerator.
Nutrition
- Calories: 149.96kcal
- Fat: 9.29g
- Saturated Fat: 4.70g
- Trans Fat: 0.03g
- Monounsaturated Fat: 1.94g
- Polyunsaturated Fat: 0.59g
- Carbohydrates: 15.38g
- Fiber: 1.14g
- Sugar: 13.33g
- Protein: 2.12g
- Cholesterol: 8.12mg
- Sodium: 71.03mg
- Calcium: 37.88mg
- Potassium: 44.69mg
- Iron: 0.47mg
- Vitamin A: 17.69µg
- Vitamin C: 0.11mg
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