Mocha Truffle Cheesecake Squares - Low Carb |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 24 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. Ingredients:
1 1/2 cups ground almonds |
6 tablespoons melted butter |
1 tablespoon splenda sugar substitute |
16 ounces cream cheese, softened |
1/2 cup splenda sugar substitute |
3 xtra large eggs |
1 teaspoon vanilla |
1/4 cup heavy cream |
1/2 cup cream |
2 ounces unsweetened baking chocolate |
1/4 cup splenda sugar substitute |
1 teaspoon vanilla |
2 teaspoons instant coffee granules, dissolve in cream |
Directions:
1. Crust:.
2. Mix together the crust ingredients. Press into the bottom of a lightly greased 9x13-inch pan. Bake in a preheated 350°F oven for 8 minutes. Remove from oven & set aside while mixing the filling.
3. Filling:.
4. Beat the cream cheese till light and fluffy; add the remaining ingredients, blend well. Pour on top of the partially baked crust. Bake for 23-25 minutes or until edges are lightly browned and center is slightly set. Cool on a wire rack.
5. Topping:.
6. Pour cream into small saucepan,add the instant coffee, bring just to the boil. Chop the chocolate squares, add to the hot cream with remaining ingredients. Stir well to combine. Let cool for a few minutes, then beat lightly till the mixture starts to thicken a bit but is still pourable. Pour on top of the cooled squares. Chill well before cutting into squares.
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