Prep time15 min
Servings12 cheesecake balls
Our new low-carb, keto-friendly cookies may be a delicious standalone snack, but they also can give your favorite dessert recipes an extra boost of flavor. This creamy, buttery recipe for No-Bake Keto Cheesecake Balls is a perfect example.
This mouthwatering treat was created in conjunction with our friends at MealFinds, a hub for all your food needs (restaurant and product reviews, delivery services, meal plans, meal kits, recipes, etc.). It’s a fast, easy recipe (no baking required!) and thanks to a sweet and crunchy coating made from our low-carb chocolate chip cookies, these bite-size mini-cheesecakes are a heavenly indulgence.
And remember, for every package of our cookies that you buy, we donate a meal to one of our partner food banks and soup kitchens. So by satisfying your own sweet tooth, you’re also helping in the fight against hunger. You can buy our cookies here, and head to MealFinds.com for a special coupon to save on your purchase.
8 oz Cream Cheese at room temperature
2 tbsp Salted Butter at room temperature (or Coconut Oil with a pinch of salt)
2-3 tsp Honey (or 5-10 drops liquid Stevia) to taste
½ tsp Lemon Juice
½ tsp Pure Vanilla Extract
3- 4 tsp Mini Dark Chocolate Chips or Chunks (optional)
1 bag Nunbelievable Low Carb Chocolate Chip Cookies
In a medium bowl, using a fork or hand mixer, mix together the cream cheese, butter, vanilla, lemon juice, and sweetener until smooth.
(Optional) Stir in mini dark chocolate chips.
Place the mixture in the freezer for 30 minutes to harden so that you can easily shape it into balls.
While the mixture is in the freezer, pour 1 bag of Nunbelievable Low Carb Chocolate Chip cookies into a small ziplock bag. Using the back of a spoon or your fingers crush the cookies into small crumbs. Then place in bowl or plate.
Take the mixture out of the freezer. Scoop out a tablespoon of mixture and roll it in your hands to shape it into a ball.
Roll the cheesecake balls in the Nunbelievable Low Carb Chocolate Chip cookie crumbs and gently press the crumbs into the mixture to make them stick.
To set, place cheesecake balls in an airtight container and refrigerate for 30 minutes or overnight.
Store leftovers in the fridge in an airtight container for 4-5 days.