Dessert

Mini cheesecake fat bombs is for Dessert.

Mini cheesecake fat bombs takes 15 minutes to prepare.

Mini cheesecake fat bombs takes 15 minutes to cook.

Mini cheesecake fat bombs makes 60 servings.

The ingredients for Mini cheesecake fat bombs are:

16 fl oz Heavy Whipping Cream
16 oz Cream Cheese
2 cup, chopped Pecans
6 serving Baker's unsweetened baking chocolate bar
5 gram(s) Sweet Additions Stevia
2 tbs salted butter

Here is how you make Mini cheesecake fat bombs:

Make sure your cream cheese is soft (I let it sit out on the counter for about an hour) whip the cream cheese and heavy whipping cream together until you have stiff peaks. in a microwave safe bowl add 6 squares of chocolate and 2 tbs of butter put in microwave for 45 seconds. stir until smooth then add 5 packets of stevia. Add mixture to cream cheese mixture and whip together.In food processor chop 2 cups pecans to a fine almost graham cracker crust consistency. then spoon into the bottoms of 60 mini cupcake liners. Fill the cupcake liners the rest of the way with whipped mixture and freeze for an hour.Serving Size: 1 mini cupcakeNumber of Servings: 60Recipe submitted by SparkPeople user ROCHELLEZECHER1.

The nutritional information for Mini cheesecake fat bombs is:

• Servings Per Recipe: 60
• Amount Per Serving
• Calories: 89.7

• Total Fat: 9.1 g
• Cholesterol: 19.2 mg
• Sodium: 25.4 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.7 g
• Protein: 1.3 g

The dietary needs meet for Mini cheesecake fat bombs is Low Carb