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

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3.8 from 52 reviews

These No Bake Chocolate Chip Cheesecake Cookie Dough Cups are a delicious low-carb treat combining creamy almond butter, cream cheese, and sugar-free chocolate chips. Perfectly portioned in mini muffin liners and coated with a rich chocolate layer, they offer a sweet indulgence without the guilt. Quick to prepare and requiring no baking, these creamy, chocolatey cups are ideal for a low-carb dessert or snack.

  • Total Time: 30 minutes
  • Yield: 24 servings

Ingredients

Cookie Dough

  • 2/3 cup creamy almond spread/butter (or peanut butter)
  • 1/3 cup natural granulated sweetener (or coconut sugar if not following lower carb)
  • 1/2 teaspoon pure vanilla extract (optional)
  • 1 pinch salt
  • 1/2 cup cream cheese (softened)
  • 1/3 cup Lily’s chocolate baking chips

Chocolate Coating

  • 2 cups Lily’s chocolate chips
  • 1 tablespoon coconut oil
  • 1 pinch salt flakes (optional)

Instructions

  1. Prepare the Cookie Dough: In a medium bowl, combine the almond butter, sweetener (or coconut sugar), vanilla extract, and a pinch of salt. Mix until well combined and creamy. Add half of the softened cream cheese and mix through until smooth. Fold in 1/3 cup of Lily’s chocolate baking chips. Then add the remaining cream cheese and gently cut it through the mixture to create a marbled effect.
  2. Melt the Chocolate Coating: Place the 2 cups of Lily’s chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted and smooth. Alternatively, melt the chocolate and oil in a metal bowl set over a pot of boiling water, ensuring no water touches the chocolate, until melted completely.
  3. Form the Chocolate Cups: Line a 24-hole mini muffin pan with mini muffin liners. Spoon about 1 teaspoon of melted chocolate into the base of each liner. Using the back of the teaspoon, spread the chocolate around the sides to form a cup shape. Repeat for all liners. Freeze the pan for 5-10 minutes until the chocolate cups are fully set.
  4. Assemble the Cookie Dough Cups: Remove the pan from the freezer. Spoon approximately 1 teaspoon of cookie dough into each chocolate cup. Cover the cookie dough centers with the remaining melted chocolate, smoothing the tops with a spoon.
  5. Set the Final Layer: Return the filled cups to the freezer and allow them to set for about 10 minutes, or let them set at room temperature for a bit longer.
  6. Add Finishing Touch: Once set, sprinkle optional salt flakes on top of each cup to enhance flavor and texture.
  7. Storage: Store the cookie dough cups in the refrigerator for immediate use or freeze them for longer storage or special occasions.

Notes

  • You can substitute almond butter with peanut butter if preferred.
  • Using a natural granulated sweetener keeps the recipe low carb, but coconut sugar is a good alternative if not strict on carbs.
  • The marbled effect in the cookie dough adds visual appeal but can be skipped if desired.
  • If you don’t have mini muffin liners, silicone mini muffin molds work well for shaping the chocolate cups.
  • For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
  • Chilling the chocolate cups before adding the cookie dough prevents leakage and keeps the shape intact.
  • Salt flakes on top add a nice contrast and enhance the chocolate flavor but are optional.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://ellarecipe.com/no-bake-chocolate-chip-cheesecake-cookie-dough-cups-low-carb-recipe/