Prep Time 15 minutes
Servings 40 cheesecake bites
Calories 59 kcal
Ingredients
8 ounces cream cheese softened
1/2 cup Swerve sweetener Confectioners
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 Lily”s sugar free chocolate chips melted
Instructions
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.
Recipe Notes
Nutrition Facts
Sugar Free No Bake Raspberry Cheesecake Bites
Amount Per Serving (1 serving)
Calories 59
Calories from Fat 54
% Daily Value*
Fat 6g
9%
Saturated Fat 4g
25%
Cholesterol 6mg
2%
Sodium 18mg
1%
Potassium 8mg
0%
Carbohydrates 1g
0%
Sugar 1g
1%
Protein 1g
2%
Vitamin A 76IU
2%
Calcium 6mg
1%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.