Justines Keto Cheesecake Bites

These Keto Cheesecake Bites are going to rock your world. They're no-bake, and dipped in Justine’s sugar-free chocolate to make them that extra touch special for a ketolicious fast treat!

Prep Time: 40 minutes

Freezing time: 4 hours

Total Time: 4 hours 40 minutes

Servings: 24 bites

Equipment

• 30 mini muffin cups (silicone or parchment)

Ingredients

Crust

• 100g Justine’s Baking crumbs of your choice
• 5- 2  tbsp butter, melted

Cheesecake Filling

• 227 g cream cheese softened
• 61 g Justine’s erythritol powdered in a blender
• 5 tsp vanilla extract
• 59 g heavy whipping cream (room temperature)

Chocolate Coating

• 115 g Justine’s sugar-free dark chocolate baking chips
• 21 g cocoa butter or normal  butter

Instructions

Crust

1. In a medium bowl, mix together Justine’s baking crumbs & melted butter & stir until the mixture clumps together.
2. Divide the mixture among 30 silicone mini muffin liners and press firmly into the bottom (about 1 teaspoon per cup). You can also use parchment muffin liners, but place them into a mini muffin tray so that they maintain their shape.

Filling

1. In a large bowl, beat the cream cheese until smooth. Then beat in the erythritol and vanilla until well combined. Beat in the heavy cream until the mixture is smooth and creamy.
2. Spoon about 1 tablespoon of filling over each crust and press down to fill the whole cup. Smooth the tops.
3. Place in the freezer until solid, about 4 hours or up to overnight. Once frozen, you can remove the cupcake liners.

Chocolate Coating

1. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter or melted butter together until smooth. Remove from heat. Line a sheet pan with parchment paper or waxed paper.
2. Working with one cheesecake bite at a time and keeping the rest frozen, dip each into the chocolate, tossing to coat with a fork. Lift out and tap the fork on the side of the bowl a few times to remove the excess chocolate.
3. Place on the prepared sheet pan to set and repeat with the remaining cheesecake bites.
4. Keep refrigerated until ready to serve.