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Isn’t anything better dipped in chocolate? That’s one reason why you’ll love my low carb chocolate covered cheesecake bites! Fair warning though, it’s hard to eat just one. Storing them in the freezer means you can’t hork down the whole batch in one sitting 😉 They also make a great party food, especially for the Trim Heathy Mama crowd!

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I’m a sucker for cheesecake. And chocolate. So it’s only natural to combine the two, in my opinion. Have you been looking for an on-plan recipe for cheesecake bites dipped in chocolate?

Well you’re in luck! I’ve done just that!

And, while there is a bit of baking (just for the crust) my sugar free chocolate covered cheesecake bites recipe is otherwise no-bake. It does take a bit of time to make these, why add more to it…right?

Thank You, Lord, For Sugar Free Chocolate Chips!

Now, by sugar free chocolate chips I mean those of the healthier variety. That means sweetened with stevia or a combination of stevia and erythritol. Not the gut-shredding fake sugars like malitol or possibly cancer-causing sweeteners like aspartame.

Many grocery stores these days carry Lily’s or Bake Believe sugar free chocolate chips. I even have a little local store that stocks quite a few Trim Healthy Mama products, including their Trim Healthy Chocolate Chips (which are amazing, btw)!

If your belly can’t handle the Lily’s or Bake Believe chips you may find the THM chocolate chips much more kind to you. They only contain organic Cocoa Bean, organic cocoa butter, erythritol, stevia, vanilla bean, and organic sunflower lecithin.

It’s often the inulin in other brands that causes tummy upset. Can’t do erythritol or stevia? Keep reading for my alternative!

What If I can’t Find (or Afford) Stevia Sweetened Chocolate Chips? What If I Can’t Use Erythritol Or Stevia?

Sadly, many good-for-you products are often pricey. If you can’t afford (or find) the chocolate chips I mentioned above, no worries! I’ve also tested my chocolate coated cheesecake bites with a coconut oil and cocoa-based chocolate coating.

While I find the purchased sugar free chocolate chips coat better, the coconut oil based chocolate coating worked pretty well. It also has the benefits of:

• Made with just 5 ingredients (or 4, if you prefer)
• Use your preferred sweetener if you can’t handle erythritol or stevia
• No unwanted ingredients (you’re in control!)
• Melts quicker

See my tip below in the Make The Chocolate Coating section for using this instead of chocolate chips.

Want more THM friendly dessert options? Check out my Desserts and Sweets category!

How To Make Chocolate Covered Cheesecake Bites.

Step 1: Bake The Crust

I’ve included 2 options for you. First, use Trim Healthy Mama Baking Blend (or a DIY version you love). This lightens up these decadent treats just a bit.

Second, use all almond flour. This makes a bit heavier treat but still on plan!

Simply melt butter, mix your dry ingredients together then press into an 8 x 8″ baking dish. Bake until golden brown, around 15 minutes or so.

Let it cool completely OR until just warm to the touch if you’re in a hurry. That should be around 20 to 30 minutes at room temperature.

Step 2: Make The Filling And Freeze

While your crust is cooling, make the cheesecake filling. I use 1/3 less fat cream cheese but regular cream cheese is also fine.

I also include some plain, fat free Greek yogurt. Since this is a Heavy S treat, reducing the fat a bit makes it just a tad less heavy.

Balance is a good thing, right?

Mix together the cream cheese, sweetener, yogurt, and and any flavor extracts you prefer.

When the crust is cool enough (barely warm), spread the cheesecake filling over the crust and pop into the freezer for at least 2 hours or overnight.

If freezing overnight plan a little extra time the next day. Right out of the freezer it’s hard to cut but softens fairly quickly.

Step 3: Make The Chocolate Coating

Right before you’re ready to start dunking your cheesecake into chocolate, make the chocolate coating.

If you’re using chocolate chips, add them and some coconut oil to a double boiler and stir or whisk until completely melted.

No double boiler? No problem! Take a small sauce pan and find a heat-safe bowl (or a smaller pan) that fits in the top of the pan. You’ll need enough room underneath to add water without it touching the bottom of the bowl or pan on top.

I use a sauce pan and small glass Pyrex bowl myself.

Not using chocolate chips? The process is basically the same: add your coconut oil to your melting setup and melt the oil. Then whisk in the remaining ingredients until smooth.

TIP: allow this chocolate coating to cool and thicken slightly for better coating. Otherwise you’ll need to do a second coat if you want them to look nice.

Step 4: Cut Cheesecake Into Bites

Remove the cheesecake from the freezer. Using a sharp knife, score the top where you want to cut. If you mess up, take your finger and rub the score marks away then start again. Don’t ask me how I know that…>cough<

Gently cut the cheesecake into bite sized pieces. I do 1 row at a time to keep the cheesecake as frozen as possible. For the best results in coating your chocolate covered cheesecake bites, the bites need to be very cold!

You can get 36 generous bite sized cheesecake pieces in an 8 x 8″ baking dish. Or cut them smaller and get more. They are a bit harder to cut nicely when very small though.

Step 5: Dip Cheesecake Bites In Chocolate

Drop a bite into the chocolate coating, making sure all sides are well coated, then remove with a fork. Allow the chocolate to drip off for a moment, tapping lightly on the side of the bowl. Place on a parchment or wax paper lined cookie sheet.

Repeat until they’re all coated. You’ll likely have chocolate coating left over. Pour into a small mold (or candy molds) and refrigerate or freeze for a quick chocolate snack later.

You may enjoy them right away, refrigerate, or freeze for later in an airtight container.

How To Fit My Chocolate Covered Cheesecake Bites Into Your THM Meal Plan.

These wonderful, glorious, decadent chocolate covered cheesecake bites are a Heavy S on the THM plan. They’re made with cream cheese, butter, and nuts (if you’re using almond flour crust). That means they’re heavier in fats and calories.

While we don’t focus on calories, balancing our meals and snacks so we’re not only consuming foods heavy in cream cheese, nuts, and fats is part of what makes THM work so well!

Since these are a Heavy S, it’s best to eat them after a Light S or Fuel Pull meal if you want them for dessert.

• For a Light S meal, try chicken breast instead of dark meat and skip recipes with a lot of cheese and heavy cream.
• For a Fuel Pull meal, how about lean baked fish and some steamed veggies?

After an E meal, you’ll turn your E into a Crossover with these so keep that in mind. Crossovers are still on plan, just less conducive to weight loss!

Finally, they’re the perfect party food — especially if there are other carb-conscious eaters attending! Or, if you’re going somewhere that is not necessarily THM friendly, bring a few along to ensure you stay on plan.

How To Store Your On Plan Cheesecake Bites.

Keep your mini chocolate covered cheesecake bites in the freezer for best portion control. They are hard to eat frozen so you can’t just wolf down a dozen at once (even though you’ll want to!).

They don’t take long to thaw though! Get them out before you sit down for supper and they’ll be ready for a tasty dessert.

Planning them as a snack? Get them out of the freezer about 15 minutes before you want to have your snack.

Otherwise, keep in the refrigerator in an airtight container. If they don’t get gobbled up in a hurry they should be good for at least 5 days. I haven’t had any around long enough to test that though 😉

Have You Been Dreaming Of Chocolate Covered Cheesecake Bites?