Keto No Bake Chocolate Cheesecake Cups Recipe

DIRECTIONS

1. In a small food processor, crush the Atkins Chocolate Chip Protein Cookies into small crumbs. Place in a small bowl, and combine with 2 tablespoons melted butter. Measure out a slightly heaping tablespoon of cookie mixture into the bottom of 6 muffin cups or liners. Press the cookie mixture down into the muffin cups to create a crust on the bottom and slightly up the sides of the cups. Place in the freezer.
2. In the microwave, melt the chocolate chips in 20 second intervals, mixing between, until fully melted and smooth.
3. In a medium bowl, use an electric hand mixer to combine softened cream cheese, sour cream, softened mascarpone, 2 tablespoons confectioners’ erythritol, and vanilla extract until smooth and creamy. Add in the melted chocolate, and cocoa powder and mix again, scraping down the sides as needed, until fully incorporated. 
4. Remove the crusts from the freezer, and fill each one evenly with about 3 tablespoons chocolate cheesecake filling. Place into the refrigerator until set, about 30 minutes.
5. In a small bowl, whip the heavy cream with 1 tablespoon powdered erythritol to stiff peaks. Top each cheesecake cup evenly with whipped cream, about 1 tablespoon each. One cheesecake cup is one serving.