Keto No-bake Chocolate Cheesecake Bars | Rich & Creamy Filling | Crispy Crust | So decadent

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Monk fruit = https://amzn.to/4cDYvjA Powdered Allulose = https://amzn.to/4gKPqsk Unsweetened Cocoa Powder = https://amzn.to/3ybpVyV Multi grinder = https://amzn.to/3F8s6Gz Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** These easy no-bake chocolate cheesecake bars are a dream come true for chocolate lovers. With a rich and creamy chocolate cheesecake filling, crispy crust and a silky chocolate ganache on the top, it is so decadent. So, if you love chocolate, rich and decadent desserts, these no-bake cheesecake bars are going to be your new friend. The recipe can be viewed and printed at this link ; https://www.lowcarbrecipeideasofficia... [Total servings = 16] NUTRITION INFO PER SERVING Total Carb = 7.7 g Dietary Fiber = 3.1 g Net carb = 4.6 g Calories = 293 Total fat = 28.4 g Protein = 4.9 g INGREDIENTS FOR THE CRUST Ground hazelnuts = 240 g (2 cups) (OR Almond flour) Chopped roasted hazelnuts = 60 g (1/2 cup) (OR any nuts) Unsalted melted butter = 90 g (1/3 cup) Unsweetened cocoa powder = 12 g (2 tbsp) Monk fruit (granulated or powdered) = 50 g (1/4 cup) (If you prefer less sweet, you can reduce to 30 g. As the crust is crispy, you can also use granulated sweetener instead of powdered as it will add to the crunch) Salt = 1/8 tsp INGREDIENTS FOR THE CHEESECAKE FILLING Cream cheese (room temperature) = 226 g (8 oz) Unsalted butter (room temperature) = 60 g (1/4 cup) Powdered Allulose = 65 g (1/2 cup) (OR any keto friendly powdered sweetener) Unsweetened cocoa powder = 18 g (3 tbsp) Vanilla extract = 1 tsp Salt = 1/8 tsp INGREDIENTS FOR THE CHOCOLATE GANACHE Dark chocolate (chopped into small pieces) = 90 g (1/2 cup) (You can either use unsweetened chocolate or sweetened chocolate. If using unsweetened chocolate, you can add some sweetener or just leave it plain) Whipping or heavy cream = 90 ml (1/3 cup) DIRECTIONS 1. To make the crust, combine all ingredients (except the melted butter) and mix to combine. Then add the melted butter and mix until crumbly. Transfer into an 8x8 inch pan lined with parchment paper and spread evenly. Set aside. 2. To make the cheesecake filling, add the cream cheese, butter, vanilla extract and salt into a bowl. Then sieve in the powdered sweetener and cocoa powder. Mix to combine. Then use a handheld mixer to whisk until smooth and creamy, scraping the sides in between. Layer on top of the crust and spread evenly. Chill for 30 to 60 minutes. 3. To make the chocolate ganache, add the chopped chocolate and whipping or heavy cream into a bowl. Microwave for 30 seconds then mix until the chocolate has melted. Pour over the chilled cheesecake filling. Swirl the ganache around to spread evenly. Chill for 3 to 4 hours or until set or hardened. 4. Once it is hardened, remove the pan and parchment paper. Cut into 16 servings. 5. Store leftovers in a container in the fridge. They can also be frozen for months, and you can eat it straight out of the freezer. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support! PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.