THM – S – Low carb
I am not a chocoholic. If I am going to eat chocolate I usually have to have a good reason, either it is too good to resist or it is a special occasion, or both. My favorite chocolate indulgences are brownies, turtles and cheesecake bites, so when I saw a picture of Chocolate Covered Cheesecake Bites on Pinterest it was love at first sight, but not first bite.
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 of other on plan chocolates 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!
Calling all Southern THMers to check out the latest unofficial FB group: THM Southern Foodies with Nana’s Little Kitchen where we’ll be sharing favorite THM Southern-style recipes both current and from years past plus kitchen tips, how-to videos and more! Hope to see you there soon <3
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Note: I’ve put some quick THM affiliate links in this recipe so if you order from them I will receive a small compensation (which I will spend on ingredients to fund my recipe creation and sharing habit, of course ;-)).
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
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.