Sugar Free Frozen Cheesecake Bites Recipes

KETO CHEESECAKE BITES

Steps:

• Preheat oven to 300°F, melt butter
• Combine almond flour, cinnamon and melted butter together
• Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less
• Keep oven at 300°F
• Cream room temp cream cheese and sour cream together. Blend in powdered sweetener and liquid monk fruit
• Beat one egg at a time inside the batter then pour on top of cooled crust. Drop on the counter a few times to allow air bubbles to rise to the top
• Bake 30-45 minutes. Open oven at 30 minutes. Look for browning of the egdes and a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
• Open door then leave in oven for 30 minuts. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refrigerator for a minimum of 4 hours

KETO LOW CARB STRAWBERRY CHEESECAKE BITES

Steps:

• Start by preparing the strawberries. Rinse fresh strawberries and remove the stems. Then cut them in half (does not have to be pretty). Frozen strawberries should be allowed to defrost. Also, line a rimmed baking sheet with parchment paper.
• This recipe works great if you use a food processor or hand mixer. Start by mashing up the strawberries. You can do this by hand, in a food processor, blender, or using a hand mixer.
• In a food processor or large mixing bowl, combine together all of the ingredients except for any optional toppings. You can roll the formed bites in the toppings before placing them on top of the prepared baking sheet. When the ingredients are well blended you can use a scoop or large spoon to make the individual bites and then place them on to the prepared baking sheet. Then freeze the bites until firm (about an hour).
• Store these in an airtight container or zip top bag in the refrigerator for up to a week. You can also freeze these keto low carb strawberry bites.

7-INGREDIENT VEGAN CHEESECAKES

Steps:

• Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
• Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
• Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
• Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
• Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
• You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
• Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
• Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
• Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
• Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

FROZEN CHEESECAKE BITES

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. Set aside. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. , In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm.