Keto Chocolate Cheesecake Cup

My sister made a Strawberry Cheesecake for Christmas.  Well, I looked at her recipe and thought maybe I could come up with a Chocolate Cheesecake version.  Yes, I've been wanting to try this Chocolate Cheesecake idea since Christmas.  Today I just finally decided to give it a shot.  What better way to spend a rainy day?

I guess I can't really call it a Cheesecake though, because I left out the crust.  I was more interested in the filling and didn't want to add the carbs. So I mixed it up and poured (scooped) it into individual serving dishes.  This way I know exactly how many servings there are in the batch and it makes a more accurate count on Calories, Carbs, Protein and Fat.  You could just as easily pour it into a pie plate and cut it into 8 equal slices.

My daughter told me, for my photo I should pipe it into the dish with a cake decorating kit because it would look prettier.  But I thought that was too much trouble.  I do admit, it would have looked better in the photo ~ but I'm quite sure it's going to taste just the same.

1 batch is 8 servings:  210 Calories, 6.9 Carbs, 18.6 Fat and 3.6 Protein

Chocolate Cheesecake Cup

6 oz of cream cheese,  divided

1 cup Heavy Whipping Cream

1 Box Sugar Free Chocolate Pudding

1 Carton Atkins Milk Chocolate Protein Shake.

In a mixing bow, beat 2 oz of Cream Cheese with 1 cup of Heavy Whipping Cream.  Beat until stiff. Set aside.

In another mixing bowl, beat 4 oz of Cream Cheese, 1 box of Sugar Free Chocolate Pudding Mix and the Protein Shake.  Mix Well then add the Heavy Whipping Cream mixture.  Mix the two mixtures together well.  Scoop out into 8 equal servings and cover.  Keep refrigerated.

I wish I had a photo of the Strawberry Cheesecake too.  Unfortunately I do not.  I will share the recipe though.  Again, we left out the crust to save on carbs.

Keto Strawberry Cheesecake

2 pkg Sugar Free Jello

1 Cup Boiling Water

6 oz Cream Cheese, divided

1 1/2 Cup Heavy Whipping Cream

In a large mixing bowl, beat the heavy whipping cream and 2 oz of the cream cheese until stiff.

In a a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In mixing bowl, mix the jello with 4 oz cup cream cheese until smooth. Then slowly add the jello mixture into the whipped cream mixture. Beat until the two are fully combined.

Pour the jello cheesecake into a pie plate (or into individual serving dishes) and refrigerate for 1 hour.