No-bake Chocolate Chip Cheesecake
- Richelle Lecourt
- 5 days ago
- 2 min read
This recipe for no-bake chocolate chip cheesecake is easy, nutrient, dense, and just a delightful treat! My husband thinks these are fantastic and would like me to make them again. He’s always the best judge for my kitchen creations.
Supplies:
Stand or hand mixer
Mixing bowl
Spatula
Muffin tin
Muffin tin liners
Spoons
Ingredients: (makes 4-6 mini cheesecakes)
1x PowerFit Foods Bare Bar in Cocoa or Vanilla, room temperature (save 10% off here with code REALLIFECARNIVORE)
1/2 scoop Equip Foods Collagen - I used vanilla flavor (save 15% or more here with code RICHELLE)
1/2 block (4oz) of full fat cream cheese, room temperature
1 stick or 4oz of unsalted butter
2 generous pinches of salt (I use Baja Gold unrefined sea salt - 10% off code RICHELLE)
OPTIONAL chocolate chips - I used Hu Chocolate Chips
Instructions:
In your mixing bowl, combine the full fat cream cheese, butter, salt, and your Equip foods collagen. Whip together while you prepare the cheesecake bases.
Line your muffin tin with 4 to 6 mini muffin papers.
Cut your PowerFit Foods Bare Bar into four or six pieces.
Gently press into the bottom and up the sides of the muffin tin to form a “cup” within the tin.
Generously scoop the cream cheese collagen mixture into the formed cups. Smoothing as you go.
Top with choclate chips if using or stir them into the cheesecake.
Chill in the fridge for 20 to 30 minutes before serving. (If you can wait that long! lol)
Store any remaining in an airtight container for up to one week in the fridge.