Lemon Cheesecake Bites

I'm so excited about these cheesecake bites... they're exactly what I needed to get through holiday party season!!

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup powdered Swerve or other sugar substitute
• 2 tablespoons coconut cream
• 1 teaspoon vanilla stevia
• pinch salt
• 3 teaspoons lemon extract
• few drops of natural yellow food coloring
• 1/4 cup coconut oil melted
• 1 Lily's dark chocolate bar (3oz)

Directions:

1. In a stand mixer blend the cream cheese and Swerve together until smooth.
2. Add the coconut cream, stevia, salt and raspberry extract, natural food coloring until combined well.
3. Slowly add in the coconut oil and continue to blend on high until it's incorporated.
4. Scrape down the edges of the bowl to make sure it's all mixed well.
5. Refrigerate this mixture for 1 hour.
6. Using a 1 1/4 inch mini cookie scoop (or something similar) scoop the batter onto a parchment lined baking sheet, it should make about 48 balls.
7. Freeze these for at least 1 hour.
8. When you're ready, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over the top of the cheesecake balls.
9. Refrigerate for another hour.
   
   
   
   Keep refrigerated until you're ready to enjoy!