Almond Butter Chocolate Chip | Mini No Bake Cheesecake

By @Leili_Keto

These Quick No Bake Cheesecakes have a buttery crust made with Keto Krisp’s Almond Butter Chocolate Chip bars, a creamy cheesecake filling, and are topped with chocolate ganache.

They are absolutely perfect for parties and gatherings when you need an indulgent dessert.

Ingredients

For the Crust:

• 2 Keto Krisp Almond Butter Chocolate Chip Bars
• 1 Tbsp melted butter

For the Cheesecake:

• 8 ounces cream cheese, at room temperature
• 1/3 cup creamy peanut butter or almond butter
• 1/3 cup sweetener
• 1 teaspoon vanilla extract
• 2/3 cup heavy cream
• 1 Tbsp gelatin powder

For the Topping:

• 1/2 cup sugar free chocolate chips (melted)
• 1/4 cup heavy cream

Directions:

Crust:

1. Thoroughly grease a mini cheesecake pan.
2. Place the keto bars in the bowl of a food processor and pulse until finely ground.
3. Add in the melted butter and pulse until moistened.
4. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each.
5. Firmly press into the bottom of each cavity.
6. Set aside.

Cheesecake Filling:

1. In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sweetener on medium-high speed until creamy and well combined.
2. Add in the vanilla, gelatin, and cream, and continue beating until well combined and thickened.
3. Divide the mixture among each cavity and cover with plastic wrap.
4. Chill until firm, at least 4 hours or overnight.
5. Prepare the ganache.
6. Pour 1 tablespoon or so of the ganache on top of each cheesecake and smooth the top.
7. Place back in the refrigerator to set.
8. Serve chilled with chocolate shavings or coconut chips on top, if desired.

Chocolate Ganache:

1. Add chocolate chips and heavy cream to a medium microwave safe bowl.
2. Heat in 15 second intervals until fully melted.
3. Allow the ganache to cool for about 2-3 minutes.