If I am going to eat chocolate I usually have to have a good reason, because I’m not a chocoholic. Chocolate treats must be too good to resist or I don’t bother. My favorite chocolate indulgences are brownies, turtles and cheesecake bites.
When I saw a picture of Chocolate Covered Cheesecake Bites on Pinterest it was love at first sight, but not first bite.
THM S, Low Carb
I never made those Pinterest cheesecake bites as shown, but when all the tweaking was over it really turned out well!
This shell has the creamy consistency of a really good quality chocolate. This was a big relief because, once I got started on the quest for good, sugar free, chocolate covered cheesecake bites, I was not going to stop until this thing yelled Valentine’s candy, even if it took me till next year!
First of all the chocolate in the original recipes were basically skinny chocolate, which is good, but I wanted something more room temperature stable for this so I switched the cocoa for Lily’s stevia-sweetened chocolate chips and used less of the refined coconut oil, because I didn’t want coconut cheese cake bars and I wanted a thicker chocolate coating.
At first, I went with plain vanilla/chocolate flavor, but ended up giving into my chocolate turtle craving and adding some caramel flavoring to give them a chocolate turtle flair. I hope you like them as much as we do!
Since I am one of Lily’s biggest fans I thought I’d include a few more links for other on plan chocolate dishes I have created or converted using these fantastic chips.
Texas Toffee Bars and Chocolate Covered Strawberry Truffle Pizza use the same shell as these Chocolate Covered Cheesecake Bites. I used the chips without melting to make the Sugar Free Chocolate Chip Skillet Cake and these Chocolate Chip Espresso Muffins so many yummy chocolate sugar free recipes and all fit the Trim Healthy Mama diet plan!
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Cheesecake Filling
2 tablespoons 0% greek yogurt
6 tablespoons low-fat cream cheese – softened – (can use full fat I just like a light flavor)
4-5 tablespoons Gentle Sweet NSI – 2 -3 tablespoons powdered Pyure or truvia (I use a dedicated coffee grinder)
1 pinch of THM Mineral Salt or Celtic or Himalayan mineral salt (DO NOT LEAVE OUT THE SALT -it cuts the stevia 🙂 )
1/2 teaspoon vanilla extract
Cream this mixture thoroughly and place in a plastic baggy with one very small cut in one corner.
Lily’s Chocolate Shell
6 tablespoons refined coconut oil (I use the same brands as the unrefined so it is good quality, but no coconut flavor – see picture below for one brand idea)
1/2 cup Lily’s Stevia Sweetened chocolate chips
6 tablespoons Gentle Sweet or 3 tablespoons ground Truvia or Pyure (taste and adjust sweetness)
1/2 teaspoons caramel flavoring, I used Watkins from Wal-Mart
1/2 teaspoons vanilla extract
Melt the coconut oil and chocolate chips together, then whisk in the sweetener and flavoring. Pour roughly 1/4 of the chocolate mixture in the ice trays distributed equally and freeze till firm just a minute or two.
Mix up the cheesecake filling and put in the baggy and cut a small piece off one corner of the bag. Then squeeze all of the contents of the bag out among the cube spaces over the frozen chocolate. The bag is not absolutely necessary, but it helps to center the cheesecake mixture on the chocolate so that the chocolate that you pour on top will surround it better.
Return to the freezer for 15 minutes or longer. Remove and place a pecan half on top of each one and cover the candies with the remaining chocolate mixture. Freeze till firm but may be eaten at room temperature and it will stay firm on the outside although the inside will be like soft serve ice cream. If you would like it firmer just cut back a little on the yogurt. My ice trays have 16 slots so two pieces to a serving will give you 8 servings. Some of the newer ice trays are smaller but just divide your pieces so that it comes out to 8 servings.
Chocolate Covered Cheesecake Bites
Ingredients
Cheesecake Filling
- 2 tablespoons 0% greek yogurt
- 6 tablespoons low fat cream cheese - softened - (can use full fat I just like a light flavor)
- 4-5 tablespoons Gentle Sweet NSI - 2 -3 tablespoons powdered Truvia or Pyure (I use a dedicated coffee grinder)
- 1 pinch of THM Mineral Salt or Celtic or Himalayan mineral salt (DO NOT LEAVE OUT THE SALT -it cuts the stevia 🙂 )
- 1/2 teaspoon vanilla extract
- Cream this mixture thoroughly and place in a plastic baggy with one very small cut in one corner.
Lily's Chocolate Shell
- 6 tablespoons refined coconut oil (I use the same brands as the unrefined so it is good quality, but no coconut flavor - see picture below for one brand idea)
- 1/2 cup Lily's Stevia Sweetened chocolate chips
- 6 tablespoons Gentle Sweet or 3 tablespoons ground Truvia or Pyure (taste and adjust sweetness)
- 1/2 teaspoons caramel flavoring, I used Watkins from Wal-Mart
- 1/2 teaspoons vanilla extract
Instructions
- Melt the coconut oil and chocolate chips together, then whisk in the sweetener and flavoring.
- Pour roughly 1/4 of the chocolate mixture in the ice trays distributed equally and freeze till firm just a minute or two.
- Mix up the cheesecake filling and put in the baggy and cut a small piece off one corner of the bag.
- Then squeeze all of the contents of the bag out among the cube spaces over the frozen chocolate. The bag is not absolutely necessary, but it helps to center the cheesecake mixture on the chocolate so that the chocolate that you pour on top will surround it better.
- Return to the freezer for 15 minutes or longer.
- Remove and place a pecan half on top of each one and cover the candies with the remaining chocolate mixture.
- Freeze till firm but may be eaten at room temperature and it will stay firm on the outside although the inside will be like soft serve ice cream.
- If you would like it firmer just cut back a little on the yogurt.
Notes
- My ice trays have 16 slots so two pieces to a serving will give you 8 servings.
- Some of the newer ice trays are smaller but just divide your pieces so that it comes out to 8 servings.
Have you tried to make the chocolate coating with cocoa or baking chocolate? I have been resistance to buying the Lily’s chips due to cost.
This recipe was my Lily’s chocolate shell debut! I looked everywhere and found no sugar free chocolate shells made with anything other than cocoa. I decided to give Lily’s chocolate chips a try because I wanted something more like real chocolates. I got the idea from skinny chocolate to add the coconut oil as a further stabilizer and to thin out the hot chocolate mixture and add more nutrition. This recipe uses a greatly reduced amount of coconut oil to make it more room temp stable though. I was amazed when it worked perfectly the first try.
I say all this to say yes you can use cocoa like the skinny chocolate but it will be a lot different. Not stable at room temp and a much less rich, chocolatey shell but still yummy very cold or frozen I would think. My experience with baking chocolate and coconut oil is that the oils separate but you could give it a try just melting and sweetening the chocolate maybe but I’m just not sure. Hope this helps and thanks so much for stopping by. 🙂
I’ve been wanting to do a chocolate cherry piece .. this may be the key .. just cut a fresh pitted cherry in half and bury it!
Did you do anythong to “prepare” the ice cream tray? Butter it? Spray with coconut oil?
No it was just a standard ice cube tray and it didn’t stick at all once it was frozen. Pop them out frozen and eat or let them come to room temp for a softer and more decadent tasting treat. 🙂
Made these and they are delicious. Wondering what the nutritional info are on them though. Did not see it posted.
Hi Adam. I’m sorry but I don’t have nutritional info up at this time. This dessert is low carb because all of the ingredients are low carb approved so that’s the best I can say for now. I’ll definitely be working on getting nutritional info up in the new year. Hope this helps 🙂