Servings: 8

For the chocolate layer: subheading: For the chocolate layer:
½ cup Lily’s baking chips ½ cup Lily’s baking chips
2 tbsp coconut oil 2 tbsp coconut oil
⅓ cup Highkey Frosted Protein cereal ⅓ cup Highkey Frosted Protein cereal
For the caramel layer: subheading: For the caramel layer:
1 cup SF caramel sauce of choice 1 cup SF caramel sauce of choice
For the cheesecake layer: subheading: For the cheesecake layer:
8 oz. cream cheese, softened 8 oz. cream cheese, softened
⅓ cup heavy whipping cream ⅓ cup heavy whipping cream
1 tsp vanilla 1 tsp vanilla
¼ cup sweetener ¼ cup sweetener

Place the baking chips and the coconut oil into a microwave safe bowl.
Heat at 30 second intervals until completely melted and combined.
Layer the chocolate evenly in the bottom of 8 cupcake liner lined sections of a muffin tin. Reserve a bit of chocolate for garnish later if desired.
Sprinkle the cereal on top of the chocolate layer in each of the sections.
Place the tray in the freezer to set for 15 minutes.
Spread 2 Tbsp. of the caramel sauce into the sections of the muffin tin on top of the chocolate, and freezer for an hour.
Mix together the ingredients for the cheesecake layer and add it to the top of the caramel layer.
Freeze until the cheesecake layer has set.
Remove the cheesecake cups from the muffin tin, drizzle with chocolate and top with some of the cereal if desired.