Easy Gluten Free No Bake Cheesecake Balls (Edit recipe)

Whipped cream

1. In a small bowl with an electric mixer, whip the heavy cream with sweetener and extracts.
2. Whip until soft peaks form then set aside.

Cream cheese mixture

1. In a large bowl of an electric mixer, or with hand mixer, whip the cream cheese with the powdered sweetener. If you are using granulated sweetener, mix until smooth and not grainy.
2. Add in the extracts and whip well.

Cheesecake batter

1. Now add the whipped cream to the cream cheese mixture and whip it with the mixer. Put in fridge for 2 hours or overnight.
2. After it has set, scoop out the cheesecake batter into balls onto a parchment lined pan. Put it in the freezer 4 hours or overnight for best results.
3. Melt 1 cup of chocolate chips or chopped chocolate in a double boiler.
4. Dip each frozen cheesecake ball in the chocolate one at a time.
5. Put back onto the sheet and return to the freezer for 1 hour to harden.
6. Now store them in the fridge for easy eating.
7. Keeps up to 1 week in the fridge. Freeze for long term storage up to 2 months.