Keto Raspberry Cheesecake Bites Recipe
These Keto Raspberry Cheesecake Bites are a delicious low-carb dessert featuring creamy cheesecake mixed with fresh raspberries, sweetened with powdered sweetener, and coated in rich sugar-free dark chocolate. Perfectly portioned as bite-sized treats, they are satisfying and ideal for ketogenic diets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: Approximately 15 bites 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Raspberry Mixture
- 1/2 cup raspberries
- 1 tbsp powdered sweetener (from the 6 tbsp total)
- 1 tbsp water
- 1 tsp grassfed gelatin
Cheesecake Base
- 8 ounces cream cheese, softened
- 5 tbsp powdered sweetener (remaining)
- 1 tsp vanilla extract
Chocolate Coating
- 4 ounces sugar-free dark chocolate, chopped
- 1/2 ounce cocoa butter
Instructions
- Cook the Raspberry Mixture: In a small saucepan over medium-low heat, combine 1/2 cup raspberries, 1 tablespoon of powdered sweetener, and 1 tablespoon of water. Bring to a simmer and cook until the berries can easily be mashed with a fork, about 5 minutes.
- Add Gelatin: Sprinkle 1 teaspoon of grassfed gelatin over the surface of the warm raspberry mixture, whisking quickly to combine. Remove from heat and let cool completely.
- Prepare Cheesecake Base: In a large bowl, beat 8 ounces of softened cream cheese on medium speed for 1 to 2 minutes until super smooth. Beat in the remaining 5 tablespoons of powdered sweetener and 1 teaspoon of vanilla extract until well incorporated.
- Combine Mixtures: Add the cooled raspberry mixture to the cream cheese base and beat until the mixture is well combined and smooth.
- Form Bites and Freeze: Use a small cookie scoop (about 1 tablespoon) to scoop the mixture into small mounds onto a cookie sheet lined with waxed paper or a silicone baking mat. Freeze the cheesecake bites for 1 to 2 hours, or until solid.
- Melt Chocolate Coating: In a heatproof bowl set over a pan of barely simmering water (double boiler), melt the 4 ounces chopped sugar-free dark chocolate and 1/2 ounce cocoa butter together until smooth and fully melted.
- Coat Bites with Chocolate: Working with one frozen bite at a time, dip it into the melted chocolate and toss to coat completely. Use a fork to lift the bite from the chocolate and gently tap against the side of the bowl to remove any excess chocolate.
- Set the Chocolate: Place the coated bites on a clean surface or tray and refrigerate for 20 minutes to help the chocolate set and harden. Keep the cheesecake bites refrigerated until ready to serve.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and smooth texture.
- Use grassfed gelatin for best texture and quality.
- Keep the bites refrigerated after coating to maintain firmness and prevent melting.
- For a smoother chocolate coating, temper the chocolate if desired.
- These bites can be stored in the freezer for longer shelf life; thaw slightly before serving.
Keywords: Keto, Raspberry, Cheesecake Bites, Low Carb, Sugar-Free, Dessert, No-Bake
