Easy cream cheese bites are a quick and tasty low carb sweet treat. Dollops of cream cheese are covered with chocolate and frozen.
These chocolate covered cream cheese bites are a simple sweet treat but taste utterly decadent. Cream cheese is whipped until soft, then small balls are made. Place in the freezer to firm up then quickly dip them into melted chocolate. Place back i the freezer until you are ready to eat them. They do not take long to freeze and make a handy sweet snack to keep for snacking emergencies.
I used my hands to shape the cream cheese balls before dipping into the chocolate but you could keep them neater by using a small cookie scoop. Or perhaps spoon them into an ice tray for an even shape. If you want to add a decorative nut on top, place the nut as soon as you have dipped the
Cream Cheese Bite Flavour Suggestions
Despite being a simple recipe, there are many flavours you could add to these chocolate covered cream cheese bites. Here are a few suggestions.
- Lemon - add a dash of lemon juice and a touch of low carb sweetener for balance.
- Coffee - A teaspoon of strong coffee such as Espresso.
- Mint - A quarter of a teaspoon of peppermint extract
- Nuts - Finely chopped nuts such as pecans, almonds or hazelnuts
- Ginger - A quarter to half a teaspoon of ground ginger
- Coconut - Add unsweetened desiccated coconut.
- Raspberry - Lightly mash a couple of raspberries and add to the cream cheese mixture.
OTHER LOW CARB SWEET TREATS TO TRY
Chocolate Covered Cheesecake Bites
- 8 oz cream cheese
- 100 grams chocolate high cocoa solids
- Beat the cream cheese with your flavouring of choice and scoop into small balls. Place them on either parchment paper. Put the balls into the freezer for 10 minutes to firm.
- In the meantime, melt the chocolate in a bowl over simmering water (can melt the chocolate in the microwave too). Once the chocolate starts to melt, stir until it is smooth.
- Remove the cream cheese balls and dip them in the melted chocolate ensuring that they are covered. Place the chocolate covered balls on parchment paper to cool.
- Store in the fridge or freezer (the freezer for longer storage).
This recipe was originally posted in 2011. I've updated the photos and the content. The recipe remains the same.
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