Mini cheesecake fat bombs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
Directions
16 fl oz Heavy Whipping Cream 16 oz Cream Cheese 2 cup, chopped Pecans 6 serving Baker's unsweetened baking chocolate bar 5 gram(s) Sweet Additions Stevia 2 tbs salted butter
Make sure your cream cheese is soft (I let it sit out on the counter for about an hour) whip the cream cheese and heavy whipping cream together until you have stiff peaks. in a microwave safe bowl add 6 squares of chocolate and 2 tbs of butter put in microwave for 45 seconds. stir until smooth then add 5 packets of stevia. Add mixture to cream cheese mixture and whip together.
In food processor chop 2 cups pecans to a fine almost graham cracker crust consistency. then spoon into the bottoms of 60 mini cupcake liners. Fill the cupcake liners the rest of the way with whipped mixture and freeze for an hour.
Serving Size: 1 mini cupcake
Number of Servings: 60
Recipe submitted by SparkPeople user ROCHELLEZECHER1.
In food processor chop 2 cups pecans to a fine almost graham cracker crust consistency. then spoon into the bottoms of 60 mini cupcake liners. Fill the cupcake liners the rest of the way with whipped mixture and freeze for an hour.
Serving Size: 1 mini cupcake
Number of Servings: 60
Recipe submitted by SparkPeople user ROCHELLEZECHER1.
Nutritional Info Amount Per Serving
- Calories: 89.7
- Total Fat: 9.1 g
- Cholesterol: 19.2 mg
- Sodium: 25.4 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.7 g
- Protein: 1.3 g
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