By @Leili_Keto 

These cheesecake hearts are such a wonderful, delicious, and beautiful treat that’s great for Valentine’s gift or dessert.

Simple to make, with just a few ingredients, and using the Keto Krisp Chocolate Raspberry bar as the base.

And they are completely customizable.

No bake, no fuss, and no time at all.

Prep Time: 10 minutes
Total Time: 30 minutes

8 servings
Nutritional values (per serving)
Net carbs: 3 grams
Protein: 4.75 grams
Fat: 23.5 grams
278 kcal


For the chocolate:
• 1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired

For the mold:

• Silicone Heart Diamond Shaped Mold Tray

For the filling:
• Mixed raspberry cheesecake filling
• 2 keto bars ( chocolate raspberry flavor)
• 8 Fresh Raspberries

For the cream cheese layer:
• 8 ounces Cream Cheese
• 1/4 cup Homemade sugar free Raspberry sauce
• 1/4 cup sweetener
• 1/4 tsp vanilla extract
• 1/4 cup whipped cream


    1. In a bowl, add chocolate. Microwave in 30 second increments until completely melted
    2. Spoon 1 teaspoon of melted chocolate into each mold. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each one
    3. Place them in the freezer for 5 minutes
    4. While the chocolate hardens, make the cream cheese layer: In a mixing bowl, whisk together cream cheese, raspberry sauce and sweetener. Fold the whipped cream into the cream cheese mixture until smooth and combined.
    5. Crumble two Keto Krisp Chocolate Raspberry bars and set aside
    6. Remove them from freezer and gently take them off from molds and add cheesecake mixture into them. Add one fresh raspberry in the center on top of the cheesecake layer.
    7. Add chocolate raspberry keto bars crumble on top
    8. Close the heart shell with another chocolate diamond heart
    9. Place them in the fridge for 20 minutes
    10. Keep these in your fridge for an easy treat you can enjoy when you need a little something sweet.


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