No Bake Sugar Free Cheesecake Truffles Food

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

SUGAR FREE NO BAKE RASPBERRY CHEESECAKE BITES

Steps:

• In a stand mixer blend the cream cheese and Swerve together until smooth.
• Add the cream, stevia, salt and raspberry extract, natural food coloring until combined well.
• Slowly add in the coconut oil and continue to blend on high until it's incorporated.
• Scrape down the edges of the bowl to make sure it's all mixed well.
• Using a 1- 1/4 inch mini cookie scoop, scoop batter onto a parchment lined baking sheet.
• Makes 40 balls.
• Freeze these for 1 hour before coating with melted chocolate.
• Drop one cheesecake bite into melted chocolate at a time and place on parchment lined pan.
• Refrigerate for another hour.
• Must be kept refrigerated until ready to serve.

NO BAKE CHEESECAKE TRUFFLES (3 WAYS)

Steps:

• Make the truffle base: Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.
• Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.
• If you're making the graham coated truffles, continue without chilling. Freeze the cookie sheet of naked truffles for about 30 minutes if you're making the chocolate covered truffles or fried truffles.
• To make graham coated truffles: roll each truffle in a bowl of graham cracker crumbs. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again. Chill until they're not too soft, about 30 minutes.
• To make chocolate covered truffles: melt chocolate according to package directions. I like melting the chocolate in a disposable paper bowl for easy cleanup. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper lined cookie sheet. Sprinkle with colorful sprinkles. Chill to set, about 10-20 minutes.
• To make the fried truffles: place oil in a deep 3 or 4 Qt pot and attach a candy thermometer to the side. Heat on medium heat until the oil reaches 350°F. Meanwhile, whisk the pancake mix and water until smooth. Let it sit until the oil is ready. Place a paper towel on a cookie sheet and place the flour in a small bowl. Once the oil is ready, roll each truffle in the flour, then dip in the batter. Use two spoons to carefully get the truffle into the hot oil without splattering. Cook for just a few minutes, 2-3 at a time, rolling them with a spoon to make sure they get evenly cooked, until they are golden brown. Remove from the oil with a slotted spoon to the paper towels. Once they're done, serve topped with powdered sugar.
• Store chocolate covered truffles or graham coated truffles in the refrigerator for up to 4 days. Eat fried truffles while warm, or at least the same day they are fried.

NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
• Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
• Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
• Beat in pudding mix until the filling is thick and smooth.
• Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
• Spread half the strawberries over the filling.
• Repeat cheesecake layer and strawberry layer.
• Chill pie in refrigerator until set and cold, at least 1 hour.

NO-BAKE SUGAR FREE CHEESECAKE TRUFFLES

Steps:

• Blend together cream cheese, confectioners sugar, almond flour, monk fruit, vanilla, and salt until creamy.
• Shape one spoonful of the mixture into a ball and place onto baking sheet lined with parchment paper. Repeat until entire mixture is used. Freeze 20 minutes so that truffles firm.
• Melt chocolate in batches. It is most beneficial to melt 1/4 cup of chocolate at a time. After chocolate is melted, spoon over frozen truffles until all are covered. Freeze for 5 minutes.

NO-BAKE CHEESECAKE TRUFFLES

Steps:

• Beat cream cheese, butter and vanilla in medium bowl with mixer until blended. Gradually add 3/4 cup sugar, mixing well after each addition.
• Freeze 2-1/2 hours. (Dough will still be slightly soft and sticky.)
• Sprinkle hands with some of the remaining sugar. (This will help prevent dough from sticking to your hands.) Use to shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball and sprinkling hands with remaining powdered sugar as needed. Place in single layer in shallow pan. Refrigerate 15 min. or until firm.
• Melt chocolate as directed on package. Dip bottom halves of cheese balls, 1 at a time, into graham crumbs; place, crumb sides down, on waxed paper-covered plate. Drizzle with melted chocolate. Refrigerate 15 min. or until firm. Keep refrigerated until ready to serve.