No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb) Recipe

If you’ve been dreaming of a dessert that perfectly combines the nostalgic charm of cookie dough, the creamy decadence of cheesecake, and rich chocolate, then you’re in for a treat! The No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb) Recipe brings all these flavors together into an irresistible low carb dessert that feels indulgent yet simple. These delightful little cups are wonderfully creamy, satisfyingly sweet, and come together with ease—no oven required! Whether you’re craving something special for a crowd or a satisfying single-serve sweet fix, this recipe will quickly become your trusted go-to.

Ingredients You’ll Need

Every ingredient in this recipe plays a star role, lending unique taste, texture, and richness to your dessert. Don’t be fooled by the simplicity—each carefully chosen component makes these cookie dough cups truly shine, from the creamy almond spread that forms the base to the low carb chocolate that envelops each bite in divine cocoa goodness.

• 2/3 cup creamy almond spread/butter: This creamy goodness adds a nutty nuance and smooth texture that’s essential for the cookie dough base.
• 1/3 cup natural granulated sweetener: Keeps things delightfully sweet without the carb overload; swap for coconut sugar if you prefer a more natural touch.
• 1/2 teaspoon pure vanilla extract (optional): Elevates the flavor with a fragrant vanilla warmth that ties everything together.
• 1 pinch salt: Balances the sweetness and enhances the overall depth of flavor.
• 1/2 cup cream cheese (softened): Adds rich creaminess and tang that is signature to cheesecake.
• 1/3 cup Lily’s chocolate baking chips: Provides melty pockets of low carb chocolate delight within the dough.
• 2 cups Lily’s chocolate chips: Used for the luscious chocolate shell coating each cup.
• 1 tablespoon coconut oil: Helps the chocolate melt smoothly and sets with a perfect shine.
• 1 pinch salt flakes (optional): A sprinkle of these adds a sophisticated finishing touch, creating a contrast that heightens flavor.

How to Make No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb) Recipe

Step 1: Prepare the Cookie Dough Base

Grab a medium-sized bowl and mix together the almond butter, sweetener, vanilla extract if using, and a pinch of salt until everything blends into a smooth, creamy base. Next, fold in half of the softened cream cheese, mixing well until the mixture becomes luxuriously creamy. Gently incorporate Lily’s chocolate baking chips for those irresistible bursts of chocolate. Finish by adding the remaining cream cheese, folding it in carefully to create a delightful marbled effect that looks as tempting as it tastes.

Step 2: Make the Chocolate Coating

In a microwave-safe bowl, combine Lily’s chocolate chips and coconut oil. Heat gently in 30-second intervals, stirring well after each, until the chocolate is completely melted and silky. If you’d rather melt the chocolate on the stovetop, place the bowl in a pot of gently boiling water but be careful to avoid any water dripping into the chocolate, or it will seize. Your goal is a smooth, glossy chocolate that’s perfect for coating.

Step 3: Form the Chocolate Cups

Line a 24-hole mini muffin tin with liners. Spoon about a teaspoon of the melted chocolate into the bottom of each. Use the back of the teaspoon to gently spread the chocolate upward around the sides, forming a thin chocolate “cup.” Repeat for every liner and then pop the tray into the freezer for about 5 to 10 minutes to set the chocolate firmly.

Step 4: Fill and Seal the Cups

Once the chocolate cups are set, spoon approximately a teaspoon of your creamy cookie dough mixture into each cup. Pour the remaining melted chocolate over the cookie dough, smoothing it gently with a spoon to cover the filling and seal the delicious surprise inside. Freeze again for 10 minutes, or allow the chocolate to set at room temperature if you’re not in a rush. A sprinkle of optional salt flakes on top at the end adds a perfect finishing flourish.

How to Serve No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb) Recipe

Garnishes

Adding garnishes is a fantastic way to elevate these cups for special occasions or just to satisfy your own flair for presentation. Try sprinkling coarse salt flakes for a sweet-salty twist, a few extra chocolate chips on top, or a tiny drizzle of sugar-free caramel sauce. Fresh mint leaves or a dusting of unsweetened cocoa powder bring a lovely contrast and freshness to the experience.

Side Dishes

These cups are packed with flavor on their own, but serving them alongside a simple berry compote or a small bowl of fresh raspberries can add refreshing tartness that cuts through the rich sweetness. For an indulgent touch, a dollop of plain Greek yogurt or whipped cream pairs wonderfully for those who want an added creamy complement.

Creative Ways to Present

Try arranging your cookie dough cups on a beautiful platter lined with parchment paper or rustic wooden boards for an inviting dessert spread. Serve them individually in clear mini cups to show off the layered, marbled effect inside, or stack them artfully on a tiered stand for parties. Wrapping a few in wax paper tied with twine makes an adorable edible gift for anyone who deserves a sweet surprise.

Make Ahead and Storage

Storing Leftovers

These cookie dough cups keep wonderfully in the refrigerator, where they remain fresh and firm for up to a week. Store them in an airtight container to prevent any flavors from mingling with other foods, and always keep them chilled to preserve their structure and texture.

Freezing

For longer storage, pop leftover cookie dough cups in the freezer inside a sealed container or freezer-safe bag. They freeze beautifully for up to 2 months, allowing you to enjoy these mouthwatering treats any time a craving strikes. When you’re ready to eat, simply thaw in the fridge for a few hours or at room temperature for about 20 minutes.

Reheating

Since these are no bake and chilled treats, reheating isn’t necessary and is best avoided to maintain their signature texture. Instead, bring them to room temperature if they’ve been frozen or refrigerated, allowing the chocolate shell to soften slightly for perfect biteability without losing that satisfying firmness.

FAQs

Are these cookie dough cups truly low carb?

Yes! Using almond butter, a natural low carb sweetener, and Lily’s low carb chocolate chips keeps the overall carb count low without sacrificing flavor or texture, making this dessert a great option for low carb lifestyles.

Can I substitute the almond butter?

Absolutely. Peanut butter is an excellent alternative if you prefer, just make sure it’s creamy and unsweetened to maintain the right consistency and flavor balance in the cookie dough.

Is it necessary to use the salt flakes on top?

Not at all. The salt flakes provide a nice contrast and enhance flavor, but if you prefer a purely sweet treat, you can skip this step without impacting the overall enjoyment of the cups.

Can these cups be made ahead for parties?

Definitely! In fact, they’re perfect for making in advance. Prepare them a day or two before your event, keep them refrigerated, and they’ll be fresh, stunning, and ready to wow your guests.

What if I don’t have a mini muffin pan?

You can also use silicone candy molds or small ramekins. Just adjust portion sizes accordingly and ensure they’re lined or greased lightly for easy removal once set.

Final Thoughts

These No Bake Chocolate Chip Cheesecake Cookie Dough Cups (Low Carb) Recipe are a true celebration of flavor and texture, effortlessly blending indulgence with simplicity. Whether you’re treating yourself after a long day or serving something special to loved ones, these cups deliver pure joy in every bite. So grab your ingredients, embrace your inner kitchen artist, and dive into a recipe that feels like a warm hug and a sweet escape all at once!

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