Rich and Creamy
These Quick No-Bake Cheesecakes have a buttery crust with my favorite keto bars a creamy cheesecake filling and topped with chocolate ganache and absolutely perfect for parties and gatherings when you need a special, indulgent dessert.
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Ingredients for the crust:
2 Almond butter chocolate chip flavored keto bars
1 Tbsp melted butter
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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
Crust:
Thoroughly grease a mini cheesecake pan. Place the keto bars in the bowl of a food processor and pulse until finely ground. Add the rest and mix.press into the bottom of each mini pan.
Cheesecake Filling:
Mix gelatin and cream, continue beating until well combined and thickened. In the bowl of an electric mixer, beat the rest of the ingredients until creamy and well combined. Divide the mixture among each mini pans and cover with plastic wrap.
Chill until firm, at least 4 hours.
Pour 1 tablespoon of the ganache on top of each cheesecake. Place back in the refrigerator to set.Serve chilled with chocolate shavings or coconut chips on top, if desired.
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