This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
. Recipe created by Tracey of The Naked Diabetic
I have made these easy sugar free raspberry cheesecake bites many times. They are great to have on hand for times when you want a quick snack or add them to a beautiful charcuterie board. They are a bite-sized and delicious!
These easy-to-make no-bake Sugar Free Raspberry Cheesecake Bites are packed with delicious raspberry flavour, making them a perfect bite-sized treat.
When raspberries are in season, it is the best time for some sugar free raspberry recipe baking. Raspberries are good all year (of course) but when they are fresh and in season they have the best flavour.
Ingredients List
- Cream Cheese
- Raspberries – Fresh
- Heavy Cream
- Sugar-Free Raspberry Jello
- Unsweetened Coconut
- Splenda Granulated Sweetener
- Salt
How to Make Sugar Free Raspberry Cheesecake Bites
1 – In a large mixing bowl Cream the room-temperature cream cheese. (if not softened – soften in the microwave for a few seconds before creaming)
2 – Add the cream, sweetener and salt and continue beating. If the cream is cold, it can cause the cream cheese to harden, so having it at room temperature is ideal.
3 – Sprinkle the jello powder over the mixture and continue beating. Sprinkling it over the surface prevents lumps and uneven distribution.
4 – Fold in the chopped raspberries. Fold the mixture over gently to prevent the raspberries from falling apart.
5 – Place the bowl in the refrigerator and allow the batter to harden This makes scooping and forming the balls easier.
6 – Pour the coconut into a small dish. If the coconut is not finely ground, you can pulse it in a blender or grinder for a few seconds. You will be rolling the cheesecake mix in the coconut, so finely ground coconut sticks to the cream cheese balls better.
7 – Remove the cream cheese mix from the fridge. Use a 1-inch cookie scoop to scoop out balls of cold mix. If you need to roll them in your hands a bit to get a smooth round shape, do this before you roll them in coconut.
8 – Roll each ball in the coconut, lightly pressing the balls into the coconut.
9 – Place sugar free raspberry cheesecake bites into an airtight container and store in the refrigerator.
Helpful Tips and FAQs
Using Frozen Raspberries
If using frozen raspberries to make these sugar free raspberry cheesecake bites ensure that you allow the raspberries to thaw completely. Drain all liquid off of the raspberries.
Coconut Substitutions
If you don’t like coconut or prefer a different coating for the outside of these bites, Cataline Crunch Cereal is a fantastic option. I recommend their fruity cereal. Just grind a little cereal in a food processor and roll the cream cheese bites in the crumbs. The fruity flavour of the cereal is great combined with the raspberry flavour.
Catalina Crunch Cereal also has other flavours such as honey graham and cinnamon toast, which are also good options.
Swapping out the Raspberries for other fruit.
Feel free to swap out the raspberries for your favourite fruit. Blueberries, blackberries, currants and strawberries are excellent choices. If you choose a fruit that does not have a corresponding jello flavour just add a little flavouring extract and some food colouring.
Storing Instructions
Store your sugar free raspberry cream cheese bites in an airtight container for up to one week.
Freezing – I don’t recommend freezing, but if you absolutely must, wrap them in plastic wrap and place them in an airtight container.
Sugar Free Raspberry Cheesecake Bites Recipe
Sugar Free Raspberry Cheesecake Bites (No Bake)
Ingredients
- 8 ounces Cream Cheese – room temperature
- 2 tbsp Splenda Granulated sweetener
- 1 pkg Sugar Free Raspberry Jello
- 3 tbsp Heavy Cream
- pinch Salt
- 3/4 cup Unsweetened Coconut – fine
Instructions
- Cream the Cream Cheese until smooth.
- Add the cream, Splenda and salt and continue mixing.
- Sprinkle the Jello powder over the cream cheese (to avoid lumps) and mix well.
- Fold in the chopped raspberries and mix until well distributed in the batter, but try not to break up the raspberries too much.
- Place the batter in the fridge for 1 hour to harden up.
- Pour coconut into a small dish.
- Using a 1 inch cookie scoop, scoop the batter into balls and roll in the coconut.
- When completed, place in the fridge for 30 minutes before serving.
- Store refrigerated.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.