Ghost Cheesecake Bites

Yield: 12 ghosts

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Cooling Time: 1 hour, 30 minutes
• Total Time: 1 hour, 55 minutes

Ingredients: For the Crust:

• 1 ½ cups almond flour
• 4 tablespoons unsalted butter, melted
• 3 tablespoons Confectioners Swerve
• ¼ teaspoon salt

For the Ghost Filling:

• 12 ounces cream cheese, softened
• ½ cup Swerve
• 2 tablespoons full fat Greek yogurt
• ¾ cup heavy cream, chilled
• ½ teaspoon vanilla
• Pinch of salt
• ¼ cup Bake Believe ^®Semi-Sweet Baking Chips

Instructions:

1. Preheat the oven to 350°F. Line a cupcake tin with 12 paper liners.
2. In a medium bowl, whisk together all of the ingredients for the crust until completely mixed.
3. Divide the crust evenly among the 12 paper liners.
4. Using a measuring cup or your fingers, press the crust mixture firmly into the bottom of the liners.
5. Bake the crusts until lightly browned around the edges, about 10 minutes.
6. Set aside to cool while you prepare the ghost filling
7. Place a medium bowl in the refrigerator to chill.
8. In another medium bowl, beat together the cream cheese, Swerve, and Greek yogurt until fully mixed and fluffy.
9. In the chilled bowl, combine the heavy cream, vanilla, and salt.
10. Beat until medium peaks form.
11. Fold the heavy cream into the cream cheese mixture.
12. Transfer the filling to a piping bag fitted with a large, round tip.
13. Pipe the ghost filling onto the crust in a spiral pile.
14. Insert 3 semi-sweet chips into each ghost, leaving the flat side of the chip exposed, to make a face.
15. Chill the ghosts in the refrigerator until firm, about 1 hour.
16. Serve right away or store in an airtight container in the refrigerator.