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No Bake Strawberry Cheesecake Shooters | Keto, Low-Carb

December 22, 2019 by Adri Ruff Leave a Comment

The perfect keto-friendly holiday party treat, these No Bake Strawberry Cheesecake Shooters will please any guest – not just the keto folks. Easily adaptable into fat bombs!

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Peace, family!

I simply cannot stress enough how EASY these Keto Strawberry Cheesecake Shooters are. The only tool you need is an everyday food processor. Oh, and a Ziploc bag, but who doesn’t have a million of those laying around? They seem to multiply around here.

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When the California Strawberry Commission ran a holiday contest in search of the perfect dessert recipe featuring strawberries, I knew these needed to be submitted. It paid off – I was selected as one of the winners.

You may be tempted to omit the sage leaves, and you’d be well within your rights – especially if it requires another trip to the grocery store during the busy holiday season. I would, however strongly urge you not to do so. They add the perfect dose of unexpected flavor; in the best way! Strawberry and sage are a match made in heaven.

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This gorgeous keto-friendly recipe is perfect for any holiday party or gathering. Try it out and let me know what you think!

Peace,

Adri

No Bake Strawberry Cheesecake Shooters | Keto, Low-Carb
Yield: 6 Servings

No Bake Strawberry Cheesecake Shooters | Keto, Low-Carb

Prep Time: 20 minutes
Total Time: 20 minutes

The perfect keto-friendly holiday party treat, these Strawberry Cheesecake Shooters will please any guest - not just the keto folks.

Ingredients

Crust

  • 84g Almonds (unsalted)
  • 1 tbsp. Splenda Brown Sugar Blend
  • 2 tsp. Vanilla Extract
  • 1/4 tsp. Sea Salt

Cheesecake Filling

  • 8 oz Cream Cheese, softened
  • 3 tbsp. Unsalted Butter, softened
  • 4 tsp. Vanilla Extract
  • 4 tbsp. Confectioners Swerve

Topping

  • 6 Strawberries, stem removed
  • 3 Additional Strawberries, halved for serving (optional)
  • Fresh Sage Leaves for serving (optional)

Instructions

  1. In a food processor, blend the almonds, Splenda, vanilla, and sea salt for 30-45 seconds.
  2. Using about two teaspoons at a time, press a portion of the almond crust mixture into the bottom of each shot glass. Set remaining crust mixture aside in a small dish.
  3. In the now empty food processor, add the cream cheese, butter, vanilla, and Swerve. With the food processor set to puree, blend for about 1 minute or until it forms one cohesive, silky smooth mixture. Transfer entire mixture to a Ziploc or piping bag.
  4. Cut about a quarter-inch slit in one of the bottom corners of the Ziploc bag, and squeeze about 1 tablespoon worth of cheesecake filling into each shot glass.
  5. Add another layer of the crust mixture to each shot glass, on top of the cheesecake filling.
  6. Atop the second layer of crust, and a final layer of the remaining cheesecake filling.
  7. Finally, add the strawberries to the food processor, and blend until smooth. Evenly spoon a portion of the strawberry mixture into the top of each shot glass. 
  8. Garnish with a sage leaf.
  9.  If desired, add one half of a strawberry to the top of each glass. For additional flavor, or for aesthetic purposes, you may try rolling each berry in sugar or coarse sea salt. 
© Adri Ruff
Cuisine: American / Category: Keto Desserts

Filed Under: Keto Desserts, Keto Recipes, Low-Carb Desserts, Low-Carb Recipes Tagged With: cream cheese, dessert, keto, low-carb

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I’m Adri. I love developing recipes that help others adhere to their low-carb or keto lifestyle! I believe that delicious, easy and occasionally indulgent foods can align with your health goals. Thanks for visiting my blog. Get comfortable and stay a while. More About Me!

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