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.
I’m so impressed by these. They look so cute and I know I’m going to love that flavor. I like the pink color too. As soon as I make these I know I won’t be the only one eating them. My family are going to love them too. Can’t wait to make them. Yum.
These are SO GOOD I can Never Make Then Again!!!!
Help! I’m confused. In the chart it says 10 g of carbs (8 g net carbs if subtracting the fiber), but in the recipe notes it says 1 g of carbs. Can you help me understand the discrepancy please?
Thank you in advance!
8 net carbs for 2 truffles with chocolate coating. If you want to reduce the carbs the notes show the nutrition without coating in chocolate.
That still does not explain why it says 1g in the recipe.
Not sure where you are looking but the recipes show the servings as 2 truffles. My new recipe plug in had converted all my serving sizes to 1gram and I’ve had to manually fix them and some recipes are not done yet, but this one has ben corrected for months now, the serving size is correct.
I tried these the other day and oh my goodness are they ever good. I couldn’t find raspberry so I used strawberry extract and they were out of this world. I took them to work and everyone loved them. Thank you for so many great recipes that make my wheat and sugar free world much easier to deal with.
What are natural sprinkles?
I found them at Whole Foods in the baking section. They aren’t sugar free but naturally dyed and sweetened.
Made this today …. wow! I figured they’d be good because all of your recipes I’ve tried are good, but wasn’t sure about the cheesecake part because cheesecake is not my favorite flavor … but these are oh SO good and just taste more like decadent raspberry cream than anything. Definitely a keeper recipe! Thank you so much for sharing!
These were awesome! I was surprised, I thought by giving up carbs and sugar I would have no dessert, but this recipe is great. Thank you!
I used to be a pastry chef and I am reluctant to give this secret away, but I really feel it could help as an explorable option to try, let this be my “thank you” to you for your sharing this recipe; To add high octane , NATURAL berry flavor AND coloring all in one shot: go freeze dried! Pulverize freeze dried berries in a blender to e fine powder, and there you go. I have tried this with both rasp and straw freeze dried berries. The seeds get annihilated in the blender, too. The smell and color are just intoxicating, can’t get much better. The only catch is, besides it not being easy to find, is that once you pulverize the berries into powder, you MUST use it soon or the powder will develop very stubborn caking/clumps., so I definitely would not consider the powder shelf stable for more than a few days. My prior “go-to” trick before this was quick & dirty but did the job rather well, ESPECIALLY for recipes where I could not afford adding extra moisture of extracts/coloring as it would make the product too diluted/runny: packets of unsweetened Kool Aid. Yes, really ?
Thank you for sharing!
How much would you use? Instead of the flavoring or in addition to?
Can these be stored in the freezer? How long would they last in the fridge? I’m thinking 48 would last me a month or more!
Can these be made a week ahead of time? Do you just leave them in the refrigerator? Does the chocolate coating stay okay?
Yes I have they will do fine.
Mm! Definitely making these. I have strawberry essence in my pantry already so am going to try that. Choc and strawberry oh yum!! I’m also keen to try orange essence and with orange colouring. Hubby will love those! I can’t find sugar free choc chips in nz buy I’ve just made my own and damn it’s delicious!
Made these yesterday as a dessert for company that came last night. OH MY WORD!!!! These are 100% fabulous! Besides needing to plan ahead for the frig/freezer time involved, they were simple and quick also. I had no vanilla stevia (and don’t use stevia anyway) and I felt the “batter” was sweet enough with the Swerve, so I just subbed 1/2 tsp of vanilla extract instead. I did have a problem with the chocolate wanting to get too thick and clumpy by the time I was coating the last several, and I wasn’t sure if it was b/c it was getting too hot from being in the pan or cooling too much from having frozen yumminess dipped into it too many times by that point! I just saved the non-pretty ones for our family to eat later lol 🙂 In any case, I never comment on recipes, but this one just absolutely required that I rave about it!! Thanks!
Thank you so very much!!
Hello,
I love you page because I’m a 14 year old girl who can’t eat over 10g of sugar per 100g or i break out with a huge rash on my face. Being a teenage girl i crave desserts and sweet things and now i have you to help me and be happy aha 🙂
Im just wondering in your nutrition information is your grams for the whole recipe or is it per 100g so for example on the Sugar Free No Bake Raspberry Cheesecake Truffles is the sugar per 100g, all of them or per serving?
Thankyou SOOOO much 🙂 xx
Talitha
All the nutritional information is per serving. So for instance the no bake raspberry truffles the serving amount is for 3 truffles so the nutrition info is for all 3. Hope that helps!
Brenda, what could I use in place of coconut oil? Would butter work?
I haven’t tried these with butter but yes I do think that would work.
I’ve always enjoyed the soft centered candies too. These look wonderful and I adore chocolate and raspberry together!
Fantastic! Must try!
I totally do the same thing with a box of mixed chocolates that has no guide. If I don’t like it, it goes back for my hubby to eat! Now these, I’d totally go for them and the color is just so pretty!
Pink it totally my color, too. Your truffles look so creamy and delicious, not to mention pretty!
Oh wow! These look delicious. Raspberry is one of my favorite flavors! Perfect for Valentines Day.
Raspberry cheesecake – how can I resist! I love the perfect pink color!
Can I sub coconut oil..?? Dnt like it one but.,!
are you saying with the chocolate it has 13 grams of carb per piece?
The serving is for 3 pieces. And when you subtract the 3 grams of fiber, you have net carbs of 10.1g
That is a high compliment from your husband! That inside looks perfectly creamy and soft – so much better than anything you could buy at the store.
pink is a favorite of mine too!
Oh I love these! And I adore that they are no bake too. These are so pretty!
mmmh those truffles look delicious! I recently made a similar version just as easy and with even fewer ingredients (only cheesecake, mint-chocolate, oreo cookies) but your version with the raspberry filling are a serious temptation. I guess my next shopping list will contain raspberry extract or could I simply use real ones?
//Valérie
http://www.globalspicedblog.tumblr.com
I’m sure you could but you might need to experiment with how much since i haven’t tried it.