Sugar-Free No Bake Raspberry Cheesecake Bites
These Sugar Free No Bake Raspberry Cheesecake Bites are low carb, keto, gluten free and the prettiest of candies for special occasions!
Sugar Free Keto Cheesecake Bites
These amazing grain free, sugar free cheesecake truffles have the creamiest of centers, and all the flavor of raspberry without any seeds getting in your teeth!
When I think of favorite kinds of candy for enjoyment I’ve always been one to love a soft center. Before I was sugar free ( about 18 years ago now) the hubby would buy me a box of chocolates for Valentines Day.
By the next day or so he’d look in that box and what do you think he’d find?
Practically all the candies would have one bite in them. Yep. That’s how I roll.
I was searching for only the ones I liked and left them flat in the box just like that if they didn’t appeal me!
When I first went sugar free my hubby was so sweet to buy me a box of Russel Stovers sugars free chocolate candy box for Valentines day.
I had no idea that if you ate too many of those sweetened with Maltitol or Sorbitol, you were headed to some serious GI distress shortly after.
I learned the hard way and decided I’d never put myself through that agony again. So I created my own delicious Valentine’s candy with a soft center and no GI distress!
Easy Sugar Free Candy
More often than not I was left dissatisfied with a box of store bought sugar free chocolates. I’d much prefer a creamy soft candy to a hard or even caramel filled centered candy.
So this recipe is a little mix of both of my favorites. A soft smooth center and of course CHOCOLATE coated!
While these need to stay refrigerated until ready to serve since they contain cream cheese, they are worth it!
Looking for more Easy Truffle Recipes? Check out my eBook, No Bake Sugar Free Truffle Recipes!
How to Avoid Raspberry Seeds in Teeth
One of the reasons my hubby has ALWAYS hated raspberry anything is because of the tiny seeds that get in his teeth. I, on the other hand love fresh raspberries, and the little tiny seeds don’t bother me at all.
But I knew when creating this recipe I could not use fresh or frozen raspberries or my man would not even try one bite. Raspberry extract to the rescue!
He has claimed these, “The Best Dessert you’ve ever made!”
From the picky hubby who is a white sugar loving man, that is a pretty good sign you and your family may like these too!
How to Make Raspberry Cheesecake Bites
Ingredients
You need cream cheese, low carb sweetener, heavy cream, raspberry extract, salt, natural food coloring (optional), coconut oil and sugar free chocolate.
Directions
In a stand mixer blend the cream cheese and Swerve together until smooth.
Add the cream, stevia, salt and raspberry extract, natural food coloring until combined well.
Slowly add in the coconut oil and continue to blend on high until it’s incorporated.
Scrape down the edges of the bowl to make sure it’s all mixed well.
Using a 1- 1/4 inch mini cookie scoop, scoop batter onto a parchment lined baking sheet.
Makes 40 balls. Freeze these for 1 hour before coating with melted chocolate.
Drop one cheesecake bite into melted chocolate at a time and place on parchment lined pan. Refrigerate for another hour.
Must be kept refrigerated until ready to serve.
Sugar Free Raspberry Cheesecake Bites
Sugar Free No Bake Raspberry Cheesecake Bites
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup Monk Fruit Allulose confectioners sweetener
- 2 tablespoons heavy cream
- 1 teaspoon vanilla liquid stevia
- pinch salt
- 3 teaspoons raspberry extract
- few drops of natural red food coloring
- 1/4 cup coconut oil melted
- 10 ounces sugar free chocolate chips melted
Instructions
- In a stand mixer blend the cream cheese and sugar free confectioners sweetener together until smooth.
- Add the cream, stevia, salt and raspberry extract, natural food coloring until combined well.
- Slowly add in the coconut oil and continue to blend on high until it’s incorporated.
- Scrape down the edges of the bowl to make sure it’s all mixed well.
- Using a 1- 1/4 inch mini cookie scoop, scoop batter onto a parchment lined baking sheet.
- Makes 40 balls.
- Freeze these for 1 hour before coating with melted chocolate.
- Drop one cheesecake bite into melted chocolate at a time and place on parchment lined pan.
- Refrigerate for another hour.
- Must be kept refrigerated until ready to serve.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
What are the pink ones rolled in? White chocolate and sprinkles?
If you substitute butter for the coconut oil, do you use the same amount? (1/2 cup melted). Also, do you add any type of oil or paraffin wax to the chocolate for dipping?
Yes same amount.
I didn’t add anything to the Lily’s chocolate, just melted it and dipped.
Can you use something other than coconut oil?
Can I freeze these?
Yep!
These were EXCELLENT. I could barely tell they were keto/sugar free as I didn’t get the over powering mouth cooling effect that Swerve usually gives. I can see these being really tasty with other flavored extracts like orange. lemon or mint. The consistency was difficult to scoop, it was too soft to keep shape. Next time I will try chilling it first, then scooping into balls.
Hi, how did it go with using real raspberries? I thought about doing the same and saw your comment.
So glad to have found your recipe for these no bake raspberry cheesecake bites. I have been trying to find one for a while for a round up post of healthy raspberry cheescake recipes for the Canadian Senior Savings blog. This recipe looks delicious and I really like how you have answered questions by readers who need ideas for recipe adjustments.
I can’t use coconut oil like many of the other readers. and I noticed you rcemmended using butter. which would be better – salted or unsalted butter?
A note to say thank you. Your videos are excellent. I love love your comments “if you don’t like, leave out, if you don’t have use this”. Wonderful info. I didn’t have the Confectioners sweetener and you had mentioned (in another video) to put the granulated type (I use Truvia) in a blender! Magic, it worked perfectly. I added a bit more extract for stronger flavor; however, mine never got really “hard”. They were “sticky” coming out of the freezer and hard to dip in the chocolate. Ideas?? Also, how did you melted the chocolate for coating? I use Lily’s and added a little butter and a little coconut oil and it still didn’t runny enough. Suggestions? Thanks, Joy
I couldn’t get raspberry flavor in time, so I’m going to try it with a few real raspberries. Wish me luck!
The taste is amazing but mine never got firm in the freezer. I did use liquid coconut oil instead of the solid coconut oil, so could that be what I did wrong. I have gone over the recipe several times and that is the only thing that I did different.
Yes if you bought a liquid cooking coconut oil that doesn’t firm up when cold like traditional coconut oil.
The raspberry flavoring you linked has glycerin. Is there a flavoring without glycerin??
Hi I just recently found your sugar free no bake raspberry cheesecake truffles. I looked through the comments trying to figure out the carb equation. I See one and your comment that the serving size is three truffles and fiber was 3 g but on the nutrition facts box below the recipe says two truffles and 2 g of fiber. Has this been updated, which is right?
Thanks
Just wondering how you melted the chocolate for coating?
I made these, but made lemon instead of raspberry. They were awesome.
Thank you. Just a note that swerves has brown sugar now! I noticed brown sugar in your list of favorites.
My daughter is allergic to coconut. Any idea of what I could substitute for the coconut oil?
Thanks!
butter
Thank you! I will do that.
These are my husband’s favorite dessert. He cannot get enough of them. My kids also love them. Thank you for your hard work in creating such wonderful recipes!
Do you know if THM Gentle Sweet (1/4 c + 1 tbsp) can be subbed for the 1/2 c of Swerve? TIA!
Sorry I’ve never used that sweetener so not sure how sweet it is compared to Swerve.
Perfect. Trying this will be fun… 😀