Creamy Keto Cheesecake Bites Covered In Milk Chocolate Food

CREAMY KETO CHEESECAKE BITES COVERED IN MILK CHOCOLATE

Steps:

• Pre-heat oven to 350F and line an 8x8 square pan with parchment paper.
• In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, and sweetener. Blend until soft and fluffy.
• Add eggs one at a time until fully blended. Scrape down the sides of the bowl before adding each egg.
• Pour cheesecake filling into prepared pan.
• Bake at 350F for 25-30 minutes, or until the cheesecake slightly brown around the edges and mostly set. The very center of the pan should still be slightly jiggly.
• Leave the cheesecake in the oven to cool.
• Once the cheesecake is completely cool place the cheesecake (in the pan) into the fridge for at least an hour, or overnight.
• Remove the cheesecake from the fridge and cut it into 16 squares. (see tips in the notes)
• Freeze the squares for at least an hour or overnight.
• Add milk chocolate and coconut oil to a double boiler and turn the burner on medium heat. Slowly melt the chocolate to prevent burning.
• Place 8 frozen cheesecake squares on a cooling rack placed over a clean tray.
• Drizzle about 2-3 tablespoons of melted chocolate over each cheesecake square. Use an offset spatula or butter knife to push the chocolate where you need it.
• Scrape the excess chocolate from the bottom of the pan, and add back to the double boiler to melt.
• Repeat the process with the remaining 8 frozen cheesecake squares.
• Melt the white chocolate and use a piping bag with a 00 tip, or a freezer bag with the corner snipped to pipe stripes of white chocolate back and forth across the cheesecake bites. (optional)
• Freeze squares on a cookie sheet. When entirely frozen add to individual freezer bags, or wrap well with plastic wrap.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!