CHEESECAKE WITH LOW FAT CREAM CHEESE RECIPES

Steps:

• In a large bowl, add the cream cheese and butter. Using a hand blender, whisk until combined and no lumps remain.
•  Add the heavy cream and whisk until light and fluffy.
• Add the erythritol and vanilla extract, and whisk until combined.
• You can use this mixture for the fat bombs, or you can carry on to add more flavoring. For this recipe we decided to add 2 tbsp of blended strawberries and lemon zest. Fold in a manner to achieve ribbons.
• Freeze the mixture for 30 minutes to allow it to firm up.
• Once firm, use a cookie scooper to shape the fat bombs into balls. Place in a cupcake silicone mold, or a lined cupcake tin.
• Freeze for 1-2 hours to allow them to firm up properly.
• Enjoy them as is or dip it in chocolate or shredded coconut.
• Store in a ziploc bag in the freezer for up to 2 weeks. Take them out 10 minutes before eating to allow them to soften a little bit.

Steps:

• In a large mixing bowl whisk together the cream cheese with the peanut butter, salt and Erythritol.
• Dust the cocoa powder on a wide plate.
• Scoop balls of the mixture and roll into the cocoa powder.
• Refrigerate for 2 hours until solid and enjoy cold.