No Bake Chocolate Chip Cheesecake Cookie Dough Cups (LOW CARB)
For those ‘I want something really bad for me moments but I don’t want the 10kgs/20lbs that come with it’ type of situations. Chocolate chip. Cookie dough. Cheesecake. Salt flakes. Chocolate cups. Only FOUR MAIN INGREDIENTS!
I should also mention: flour less, grain free, egg free, refined sugar free, suitable for low carbers….and out of this world insane.
Surprisingly, these things were way too good to be true.
I mean…the making of and the eating after. Because pour, spread, spoon and cover isn’t technical. At.ALL. Right?
With ingredients you either have on hand already…or can get just as easily for the store.
Almond butter. Or peanut butter, even. A raving chocaholic’s dream come true. Yes, that’s the secret in these. But don’t go running for the flour now, hiding from this recipe. Because the almond butter is in there but can fool anybody that didn’t know any better! Especially all those under 15 years old. And if using peanut butter? Oh even better.
And every bite reaches a soft, cookie dough centre with an unforgettable cheesecake flavour hard to stop at one.
Even the pickiest of eaters couldn’t stop at one.
No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb)
Weight Watchers: 2pp per cup!
- 2/3 cup (250g) creamy almond spread/butter (or peanut butter)
- 1/3 cup natural granulated sweetener (or coconut sugar if not following lower carb)
- 1/2 teaspoon pure vanilla extract (optional)
- Pinch of salt
- 1/2 cup cream cheese , softened
- 1/3 cup Lilly's chocolate baking chips
- 2 cups Lily's chocolate chips
- 1 tablespoon coconut oil
- Salt flakes (optional)
- In a medium sized bowl, combine the almond butter, sweetener (or sugar), vanilla and salt; mix until well combined. Add half of the cream cheese, mixing through until the 'batter' becomes creamy. Fold through the chocolate chips. Add the rest of the cream cheese, cutting it through to create a marble effect.
- Combine the chocolate chips and coconut oil together in a microwave safe bowl; microwave in 30 second increments, stirring in between, until fully melted. Alternatively, melt in a metal bowl over a pot of boiling water (being careful not to let any liquid into the chocolate or it will seize, until fully melted.
- 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.' Repeat with remaining chocolate and liners until all have been fully coated.
- Freeze for 5-10 minutes or until fully set. Remove for 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.
- Freeze again and allow to set (approximately another 10 minutes), or allow to set at room temperature (it may take a little longer). Sprinkle with salt flakes (if using), and enjoy!
- Store in the refrigerator, or freeze for emergencies!
I don’t know that I have ever commented on a recipe before, but I must for this. it was AMAZING. It was worth the time spent making it (which was not that much) I just started keto 3 weeks ago and this is the perfect fix for my strong sweet cravings. I didn’t have any mini muffin liners or pan, so I made 12 with a regular muffin pan instead. These are EXTREMELY rich and tastes like eating the most indulgent dessert. One is definitely enough! Thanks so much for an incredible recipe. Can’t wait to try a bunch of others from your site!
OMG! THESE TASTE LIKE HEAVEN!!!!
It took me a while to make these but boy when I finished it was sooooo worth it!! I think this might even be better than Reese’s cups… And that’s saying something..
Hi, where can I find Lily’s chocolate?
I don’t have chocolate baking chips for the cookie dough so is it alright if I use a normal baking chocolate?
Yes that’s fine!
These cookies won’t melt right ? cuz in wanna give them to my friends and wrapped it in a box…
The chocolate will melt if left out in a warm place. They should be ok at room temperature though.
What can u substitute for coconut oil?
Hi Amie! Melted butter can substitute the coconut oil 🙂
Who told you I love nut butter and chocolate???? The secret’s out and man, these are totally taking over my Reese’s Peanut Butter Cups!
Ha right?! Plus cheesecake! A dream come true girl!
The Unrefined Wife says
This looks great. It looks quick, easy and delicious. I love Lily’s chocolate. I will be making soon. May I post this in my blog with a link back to your blog? If so, I will let you know when I do.
Yes I allow an image to be shared with a link back 🙂
Margaret Ann @ MAK and Her Cheese says
OMG YES. Almond butter by itself would be an excellent filling, but with CREAM CHEESE?!?! You read my foodie heart. I’ll think I’ll try this with Justin’s maple almond butter…yum.
Yaaayyy sounds great Margaret!
These look insanely good and I DO have all the ingredients!
Yay Kevin! I hope you try them! They’re insane for our sweet tooth! 😉