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No bake chocolate sandwich cookie cheesecake balls

No Bake Chocolate Sandwich Cookie Cheesecake Balls

www.melissaraecarr.com
If you’re looking for a rich, creamy, chocolatey bite-sized treat that’s gluten-free and incredibly easy to make, these No Bake Chocolate Sandwich Cookie Cheesecake Balls are a must-try.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Desserts, gluten free, gluten free low carb, keto
Cuisine American
Servings 12 servings
Calories 255 kcal

Equipment

  • Parchment paper or Wax Paper
  • hand mixer or electric mixer
  • flat cookie sheet
  • Cookie Scoop or Tablespoon
  • large mixing bowl

Ingredients
  

Whipped Cream

  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp liquid stevia

Cream Cheese Mixture

  • 12 oz cream cheese; room temperature 1 and 1/2 pkgs of cream cheese blocks
  • 1/2 tsp vanilla extract
  • 3 tbsp confectioners erythritol or granulated monkfruit
  • 20 gluten free chocolate sandwich cookies crushed in a zip bag
  • 1 tsp stevia
  • 1 cup sugar free chocolate chips

Instructions
 

Whipped Cream

  • In a small bowl with an electric mixer, whip the heavy cream with sweetener and extracts.
    1 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp liquid stevia, 1 tsp stevia
  • Whip until soft peaks form then set aside.

Cream Cheese Mixture

  • In a large bowl of an electric mixer, or with hand mixer, whip the cream cheese with the powdered sweetener. If you are using granulated sweetener, mix until smooth and not grainy.
    12 oz cream cheese; room temperature, 1/2 tsp vanilla extract, 3 tbsp confectioners erythritol
  • Add in the extracts and whip well.

Cheesecake Batter

  • Now add the whipped cream to the cream cheese mixture and whip it with the mixer. Fold the crushed gluten free chocolate sandwich cookies into the batter. Put in fridge for 2 hours or overnight.
    20 gluten free chocolate sandwich cookies
  • After it has set, scoop out the cheesecake batter into balls onto a parchment lined pan. Put it in the freezer 4 hours or overnight for best results.
  • Melt 1 cup of chocolate chips or chopped chocolate in a double boiler.
    1 cup sugar free chocolate chips
  • Dip each frozen no bake cheesecake ball in the chocolate one at a time.
  • Put back onto the sheet and return to the freezer for 1 hour to harden.
  • Now store them in the fridge for easy eating.
  • Keeps up to 1 week in the fridge. Freeze for long term storage up to 2 months.

Notes

Nutrition Facts
Serving size: 1 cheesecake ball
Servings: 12
Amount per serving  
Calories 167
% Daily Value*
Total Fat 17.2g 22%
Saturated Fat 10.8g 54%
Cholesterol 58mg 19%
Sodium 91mg 4%
Total Carbohydrate 1.3g 0%
Dietary Fiber 0g 0%
Total Sugars 0.1g  
Protein 2.6g  
Vitamin D 10mcg 52%
Calcium 36mg 3%
Iron 0mg 2%
Potassium 49mg 1%
These nutrition facts vary with which brand of gluten free chocolate sandwich cookies you choose.
You can use regular sweetener if you wish to only be gluten free. 

Nutrition

Calories: 255kcalCarbohydrates: 31gProtein: 1gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 90mgPotassium: 20mgFiber: 2gSugar: 10gVitamin A: 292IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg
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