No-Bake Cookie Dough Cheesecake #healthy #lowcarb

With a layer of crude chocolate chip treat batter, a layer of smooth cheesecake, and a layer of rich chocolate ganache my No-Bake Cookie Dough Cheesecake might be the best sweet ever. This simple formula is low carb, keto, sans gluten, without grain, sans sugar, and Trim Healthy Mama well disposed.

I'm on a treat batter kick. Two plans with crude treat batter inside about fourteen days. My perusers have communicated their enjoyment as my Chocolate Chip Cookie Dough Brownies yet the genuine explanation I made this cheesecake was that I needed to eat it. It has been on my formula thought list since the previous summer when I made Chocolate Chip Cookie Dough Ice Cream Sandwiches.

I'm not the greatest enthusiast of chocolate with cheesecake but rather I make a couple of exemptions. The measure of treat mixture cheesecake I had for breakfast this previous week demonstrated this was an exemption.

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Ingredients
Cookie Dough Ingredients:

• 2 cups almond flour
• 8 tbsp butter softened
• 2 oz cream cheese softened
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1 tsp molasses ***
• 2 tsp vanilla
• 2 tsp coconut flour
• 1/2 cup sugar-free chocolate chips

Cheesecake Ingredients:

• 8 oz cream cheese
• 1 cup cottage cheese
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1/4 cup sour cream
• 1/2 tsp vanilla
• 2 tbsp gelatin

Ganache Ingredients:

• 4 oz unsweetened baking chocolate
• 4 oz heavy cream
• 6 tbsp Trim Healthy Mama Gentle Sweet or my sweetener

Instructions

1. To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Press into the bottom of a 9-inch springform pan.
2. For the cheesecake layer, process the cream cheese and cottage cheese in a food processor until smooth. Add the sour cream, sweetener, and vanilla. Process until well combined. While the machine is running slowly sprinkle in the gelatin. Spread the cheesecake mixture on top of the cookie dough.
3. To make the ganache heat the cream until bubbly in the microwave or a small saucepan. Pour over the chopped chocolate. Stir until the chocolate melts. Add the sweetener and stir until smooth. Transfer to a small blender or food processor. Process for a minute or two until thick and shiny. This step really ensures a smooth ganache topping. Pour onto the cheesecake and spread gently.
4. Refrigerate for at least 4-6 hours. Carefully run a knife around the edge before releasing the springform pan. When serving you have to slide the pie cutter between the pan and cookie dough before lifting the slice. Since it is raw dough it is softer than a traditional graham cracker crust.

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