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Here’s a sweet Christmas Treat Everyone will Love! SWL Approved Peppermint and Chocolate Cheesecake Cups!
Ingredients
- 1 cup Lily’s Baking Chips
- 1 tbsp Coconut Oil
- 6 ounces Cream Cheese softened
- 2 tbsp Sour Cream
- 1/3 cup Swerve Confectioner’s Sugar Substitute
- 1/2 tsp Vanilla Extract
- 3 tbsp Crushed Sugar-Free peppermint candies
Instructions
Place the baking chips and coconut oil in a bowl that is microwave safe. Heat the chocolate at 30-second intervals until melted and well combined.
Fill 12 sections of a mini muffin tin with mini cupcake liners.
Pour the chocolate into the cupcake liners until they are about ⅓ of the way full.
Place the tray in the fridge to allow the chocolate to set.
In a mixing bowl, combine the cream cheese, sour cream, Swerve sweetener and vanilla extract. Beat until smooth and creamy.
Fill the cupcake liner the rest of the way full with the cheesecake mixture.
Sprinkle some crushed sugar free peppermint candies on top, and chill in the fridge for several hours until set. Enjoy!