Introduction

Indulge in the creamy decadence of our Keto Raspberry Cheesecake Bites, a delightful dessert that combines the richness of cheesecake with the tangy sweetness of raspberries, all in a low-carb, ketogenic-friendly treat. These mini cheesecake bites are perfect for satisfying your sweet cravings while adhering to your dietary goals. Whether served as a party dessert or enjoyed as a personal indulgence, these bites are sure to impress with their creamy texture and burst of raspberry flavor. Follow our detailed recipe below to create these delicious cheesecake bites at home.

Ingredients

  • 1 cup almond flour
  • 3 tablespoons powdered erythritol (or any keto-friendly powdered sweetener)
  • 3 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol (or to taste)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup fresh raspberries, plus extra for garnish

Instructions

  1. Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the almond flour, 3 tablespoons of powdered erythritol, and melted butter. Mix until the mixture resembles coarse crumbs.
  2. Form Crust: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the almond flour mixture into the bottom of each liner to form a crust. Bake in the preheated oven for 5-7 minutes, or until lightly golden. Remove from the oven and let cool.
  3. Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with 1/4 cup of powdered erythritol and vanilla extract until smooth and creamy.
  4. Add Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
  5. Assemble Cheesecake Bites: Spoon or pipe the cheesecake filling over the cooled almond flour crusts in the mini muffin tin, filling each liner almost to the top.
  6. Add Raspberry Puree: In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, if desired. Drizzle or spoon a small amount of raspberry puree over each cheesecake bite.
  7. Chill: Place the mini muffin tin in the refrigerator and chill for at least 2 hours, or until the cheesecake bites are firm.
  8. Garnish and Serve: Before serving, garnish each cheesecake bite with fresh raspberries if desired. Enjoy these Keto Raspberry Cheesecake Bites chilled.

Introduction

Indulge in the creamy decadence of our Keto Raspberry Cheesecake Bites, a delightful dessert that combines the richness of cheesecake with the tangy sweetness of raspberries, all in a low-carb, ketogenic-friendly treat. These mini cheesecake bites are perfect for satisfying your sweet cravings while adhering to your dietary goals. Whether served as a party dessert or enjoyed as a personal indulgence, these bites are sure to impress with their creamy texture and burst of raspberry flavor. Follow our detailed recipe below to create these delicious cheesecake bites at home.

Ingredients

  • 1 cup almond flour
  • 3 tablespoons powdered erythritol (or any keto-friendly powdered sweetener)
  • 3 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol (or to taste)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup fresh raspberries, plus extra for garnish

Instructions

  1. Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the almond flour, 3 tablespoons of powdered erythritol, and melted butter. Mix until the mixture resembles coarse crumbs.
  2. Form Crust: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the almond flour mixture into the bottom of each liner to form a crust. Bake in the preheated oven for 5-7 minutes, or until lightly golden. Remove from the oven and let cool.
  3. Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with 1/4 cup of powdered erythritol and vanilla extract until smooth and creamy.
  4. Add Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
  5. Assemble Cheesecake Bites: Spoon or pipe the cheesecake filling over the cooled almond flour crusts in the mini muffin tin, filling each liner almost to the top.
  6. Add Raspberry Puree: In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, if desired. Drizzle or spoon a small amount of raspberry puree over each cheesecake bite.
  7. Chill: Place the mini muffin tin in the refrigerator and chill for at least 2 hours, or until the cheesecake bites are firm.
  8. Garnish and Serve: Before serving, garnish each cheesecake bite with fresh raspberries if desired. Enjoy these Keto Raspberry Cheesecake Bites chilled.

Nutritional Information

  • Per Cheesecake Bite (recipe makes approximately 12 bites):
    • Calories: 160
    • Total Fat: 15g
      • Saturated Fat: 7g
    • Cholesterol: 40mg
    • Sodium: 70mg
    • Total Carbohydrates: 4g
      • Dietary Fiber: 1g
      • Sugars: 2g
    • Protein: 3g

SmartPoints® Value

  • Each Cheesecake Bite: 5 SmartPoints® (calculated using WW points system)

Conclusion

Our Keto Raspberry Cheesecake Bites are a delightful combination of creamy cheesecake filling and bright raspberry flavor, all within a keto-friendly dessert option. These mini treats are perfect for satisfying your sweet tooth without derailing your low-carb lifestyle. The almond flour crust adds a nutty crunch while the creamy cheesecake filling provides a rich, satisfying texture. Whether you’re hosting a gathering or treating yourself to a special dessert, these cheesecake bites are sure to impress. Embrace the flavors of raspberry and cheesecake in each bite and enjoy the decadence of keto-friendly indulgence with this easy-to-make recipe.