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No-bake White Chocolate Mini Cheesecakes THM S, GF, SF, Keto

Course Dessert
Cuisine American
Servings 13
Author Glenda Groff


  • Crust:
  • 2/3 cup almond flour
  • 1 1/2 tablespoons butter softened
  • 1 tablespoon Gentle Sweet
  • Cheesecake Filling:
  • 1 1/4 cups Bake Believe White Chocolate Chips
  • 1 1/3 cups heavy Whipping Cream
  • 1/4 teaspoon THM Stevia
  • 1 1/2 blocks 12 ounces cream cheese, softened
  • 1/2 teaspoon xanthan gum
  • Snowflakes:
  • 1/3 cup Bake Believe White Chocolate Chips
  • paste blue food coloring
  • cupcake liners


  1. Crust: Line cupcake pans with 16 liners. In a food processor bowl with pastry blade, combine crust ingredients. Process a few time until mixture is crumbly. DIvide equally between cupcake liners using a little over 1 teaspoon in each. Set aside. Filling: Place Bake Believe Chocolate chips in a glass measuring cup. Heat 1/3 cup cream until alomst boiling. Pour over Bake Believe Chocolate Chips. Allow to set for 3-4 minutes. Stir until smooth. Microwave at 10 second intervals if they are not completely softened. Set aside. In a mixture bowl beat stevia and cream cheese together. Add Bake Believe Chocolate chips and beat well. Add remaining cream and xanthan gum. Whip until fluffy. With a decorating tube pipe filling into the prepared cupcake liners. Chill. Snowflakes: Place Bake Believe White Chocolate Chips in a glass measuring cup. Microwave for 10 seconds intervals until chips are melted. Add a drop of food coloring. Stir well. use a decorating tube and pipe snowflakes on parchment paper. Chill until harden. Decorate cheesecakes before serving. 16 cheesecakes.