Triple-Decker Frozen Cheesecake Bites

I love making yummy desserts that I don’t feel guilty eating on the keto diet! These triple-decker frozen cheesecake bites are so delicious you will probably forget you are on a diet at all!! The chocolate ganache is what really makes this treat unique. These freeze easy and are fantastic for a quick snack anytime.

My favorite chocolate for making a deliciously smooth ganache is PASCHA 85% Cacao chocolate backing chips. They are absolutely perfect for melting! Organic and Non GMO Project Verified, these chips are the royals royce of Keto chocolate choices without the cost đŸ˜‰ I use these chips in all of my baking that asks for chocolate- try them, you wont be disappointed.

Final Truth: I don’t always have the patience to wait for these to freeze. You should, though, because the frozen texture makes them so much better. Even better, outside of the freezing time, these are incredibly quick, meaning they make a great dessert for a dinner party as you can prep them ahead of time. I love them for summer get-togethers.

TRIPLE-DECKER FROZEN CHEESECAKE BITES

Category: Dessert Calorie Count: 277 (for 1 bite) Macronutrient ratio: Carb-induced calories—7% Protein: 5 grams Carbohydrates: 5 grams Total Fat: 27 grams Prep Time: 15 minutes Cook Time: 0 minutes Rest Time: 2 hours or more Servings: 6 bites
Prep Time 15 mins
Total Time 17 mins
Course Dessert, Fat Bombs
Servings 6 bites

Ingredients
  

Chocolate Ganache

  • 2 ounces dark chocolate 85% cacao or darker
  • 1 tablespoon butter or coconut oil if preferred
  • 2 tablespoons heavy whipping cream or substitute with coconut milk for a lighter taste

Almond Base

  • 3/4 cup almond flour
  • 1 tablespoon butter softened (you can also substitute with coconut oil if preferred)
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon erythritol powdered
  • 1/8 teaspoon salt

Cheesecake Layer

  • 3/4 cup creamed coconut milk or substitute with mascarpone cheese or cream cheese
  • 1/2 teaspoon vanilla powder or substitute with 2-4 times as much unsweetened vanilla extract
  • 1 tablespoon erythritol powdered

Instructions
 

  • Begin by making your chocolate ganache. Break your chocolate into a small bowl in small pieces. Meanwhile, heat your butter and cream in a saucepan over medium-high heat. As soon as foam begins to develop atop the butter-cream mixture, slowly pour it over the chocolate while stirring, allowing the chocolate and cream mixture to combine. Set aside to cool.
  • As that cools, make your almond layer by mixing your almond layer ingredients in a separate bowl.
  • Finally, make your cheesecake layer in a third bowl by mixing your creamed coconut milk with the vanilla and erythritol.
  • To assemble, press 1/6th of your almond mixture into each of 6 muffin cups or ice cube tray (preferably silicone molds, as they work best in the freezer). Top each with a bit of the cheesecake mix, finally topping with a tablespoon of the chocolate ganache. Freeze at least 2 hours before serving; you can store them in the freezer for up to 3 months.

Notes

If your ganache separates (that is, the fat separates from the rest of the ingredients), it's an easy fix: Simply add a tablespoon of hot water and mix until recombined, or alternatively place in a blender and pulse until smooth.
Tools Needed:
  • Bowls (3)
  • Whisk
  • Wooden spoon
  • Saucepan
  • Silicone muffin cup mold

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