Sugar Free Raspberry Cheesecake Bites Recipe

Prep Time 25 mins
Cook Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 170  C
Best Season: Summer
Description

These Sugar-Free Raspberry Cheesecake Bites are the perfect guilt-free indulgence—rich, creamy, and bursting with tangy raspberry flavor. Made with a buttery almond base, a smooth cream cheese filling, and naturally sweet raspberries, these mini treats are a healthy twist on the classic dessert. Ideal for those who want a low-carb, keto-friendly option without compromising on taste, they’re perfect for summer gatherings, afternoon tea, or anytime you crave a refreshing sweet bite.

Ingredients
    For the Base:
  • 1 cup almond flour (fine ground)
  • 3 tbsp unsalted butter (melted)
  • 1 tbsp erythritol (or preferred sugar-free sweetener)
  • ½ tsp pure vanilla extract
  • A pinch of salt
    • For the Cheesecake Filling:
  • 225 cream g cheese (softened to room temperature)
  • ¼ cup sour cream (or Greek yogurt for a lighter version)
  • ¼ cup erythritol (powdered, for smooth texture)
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
  • ½ tsp lemon zest (optional, for brightness)
    • For the Raspberry Swirl:
  • ½ cup fresh or frozen raspberries
  • 1 tbsp water
  • 1 tsp erythritol (optional, to balance tartness)
Instructions
    Prepare the Base
  1. 1
    Preheat the oven to 170°C and line a mini muffin pan with paper liners or lightly grease with butter. In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Mix until the texture resembles wet sand. Spoon about 1 tablespoon of this mixture into each muffin cup and press down firmly to form a compact crust. Bake for 7–8 minutes or until lightly golden. Remove and let it cool completely before adding the filling.
    2. Make the Raspberry Swirl
  2. 2
    In a small saucepan over low heat, add raspberries, water, and erythritol. Cook for 5–6 minutes, stirring occasionally, until the raspberries break down into a smooth sauce. Strain through a fine sieve to remove seeds if desired, then let it cool to room temperature.
    3. Prepare the Cheesecake Filling
  3. 3
    In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy. Add sour cream, erythritol, vanilla extract, and lemon zest, mixing until well combined. Finally, add the egg and beat on low speed until just incorporated—avoid overmixing to keep the texture light.
    4. Assemble the Cheesecake Bites
  4. 4
    Spoon about 1 tablespoon of cheesecake filling onto each cooled crust. Add a small drop (½ teaspoon) of raspberry puree on top and use a toothpick to swirl it gently for a marbled effect.
    5. Bake and Chill
  5. 5
    Bake the filled cups for 12–14 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and allow them to cool completely in the pan. Once cooled, transfer to the refrigerator and chill for at least 2 hours (or overnight) for the best texture and flavor.
    6. Serve and Enjoy
  6. 6
    Carefully remove the chilled cheesecake bites from their liners. Garnish with a fresh raspberry or a mint leaf on top before serving. Serve cold for the creamiest, most refreshing bite!
Note
  • Sweetener Options: You can replace erythritol with monk fruit, stevia, or allulose. Adjust sweetness to your taste.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for 1 month.
  • Variation: Try using blueberries or strawberries instead of raspberries for a different flavor.
  • Texture Tip: Don’t overbake—the centers should still jiggle slightly when removed from the oven. They’ll firm up as they cool.
Keywords: sugar-free, keto, low-carb dessert, healthy cheesecake, raspberry bites
Read it online: https://petitepanini.com/recipe/sugar-free-raspberry-cheesecake-bites-recipe/