Introduction

These Sugar Free Raspberry Cheesecake Bites are a delightful, guilt-free treat that’s both creamy and refreshing. Perfect for a quick snack or an elegant dessert, they combine the tang of raspberry with smooth cream cheese in bite-sized form.

A white plate holds a neat pile of small round balls, each ball showing a mix of white and light pink colors with a powdery texture. The balls look soft and slightly crumbly, with some white flakes scattered around them on the plate. In the blurry white marbled background, a few bright red raspberries and a single green leaf add subtle color contrast. The image suggests a close-up view, making the balls look delicate and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, room temperature
2 tablespoons Splenda granulated sweetener
1 package sugar free raspberry Jello
3 tablespoons heavy cream
Pinch of salt
3/4 cup unsweetened coconut, fine
Fresh raspberries, chopped (quantity not specified in source)

Instructions

Step 1: Cream the cream cheese until smooth using a hand mixer or stand mixer.
Step 2: Add the heavy cream, Splenda, and a pinch of salt to the cream cheese and continue mixing until well combined.
Step 3: Sprinkle the raspberry Jello powder over the cream cheese mixture to avoid lumps, then mix thoroughly.
Step 4: Gently fold in the chopped raspberries, mixing until evenly distributed while taking care not to break them up too much.
Step 5: Place the batter in the refrigerator for 1 hour to firm up.
Step 6: Pour the unsweetened coconut into a small dish.
Step 7: Using a 1-inch cookie scoop or spoon, form the batter into balls and roll each one in the coconut until fully coated.
Step 8: Arrange the coated cheesecake bites on a tray and refrigerate for another 30 minutes before serving.
Step 9: Store leftovers in the refrigerator.

Tips & Variations

Use frozen raspberries that have been thawed and drained to prevent excess moisture in the batter.
Substitute Splenda with your preferred sweetener, adjusting quantity to taste.
For a nutty twist, roll the cheesecake bites in finely chopped nuts instead of coconut.
If fresh raspberries aren’t available, use frozen or freeze-dried raspberries broken into small pieces.

Storage

Store these cheesecake bites in an airtight container in the refrigerator for up to 3 days. They can be enjoyed chilled straight from the fridge. Avoid freezer storage as texture may be affected. If desired, let them sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

A white plate holds about ten round scoops of creamy dessert, each scoop layered with white and pink colors that are mixed unevenly, giving a soft, fluffy texture. The scoops are stacked in a loose pyramid shape, with some white powder or flakes sprinkled all over them and the plate. Around the plate, there are red raspberries slightly out of focus, placed on a wooden surface that is changed to a white marbled texture. The image looks close-up and bright, showing the soft texture of the dessert clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruit flavors instead of raspberry?

Yes, you can substitute raspberry Jello and fresh fruit with other sugar-free gelatin flavors like strawberry or cherry and use the corresponding fresh or frozen fruit.

Do I need to soften the cream cheese before mixing?

Yes, letting the cream cheese come to room temperature ensures it creams smoothly and mixes evenly with other ingredients.

Sugar-Free Raspberry Cheesecake Bites Recipe

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★★★★★

4.8 from 125 reviews

These Sugar Free Raspberry Cheesecake Bites are a delicious and guilt-free snack perfect for anyone looking to enjoy a creamy, fruity dessert without added sugars. Made with smooth cream cheese, sugar-free raspberry Jello, and a touch of sweetness from Splenda, these bite-sized treats are coated in fine unsweetened coconut for a delightful texture. Easy to prepare and ideal for satisfying your sweet tooth while sticking to a low-calorie or diabetic-friendly diet.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 45 minutes
Yield: About 20 cheesecake bites 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Diabetic

Ingredients

Scale

Main Ingredients

8 ounces Cream Cheese, room temperature
2 tbsp Splenda Granulated sweetener
1 package Sugar Free Raspberry Jello
3 tbsp Heavy Cream
Pinch of Salt
3/4 cup Unsweetened Coconut, fine

Instructions

Cream the Cream Cheese: In a mixing bowl, beat the cream cheese until it becomes smooth and creamy, ensuring there are no lumps for a perfect texture.
Add Cream, Splenda, and Salt: Gradually mix in the heavy cream, granulated Splenda, and a pinch of salt into the cream cheese until fully combined and smooth.
Incorporate Raspberry Jello Powder: Sprinkle the sugar-free raspberry Jello powder evenly over the cream cheese mixture to avoid clumping and blend it thoroughly.
Fold in Raspberries: Gently fold in the chopped raspberries, mixing carefully to distribute them evenly without breaking them up too much to keep their texture intact.
Chill the Batter: Place the cheesecake batter in the refrigerator for 1 hour to allow it to firm up, making it easier to scoop and shape.
Prepare Coconut Coating: Pour the fine unsweetened coconut into a small dish to create a coating station for the bites.
Scoop and Coat: Using a 1-inch cookie scoop, portion the chilled batter into balls and roll each one thoroughly in the coconut to cover the surface.
Final Chill: Once all balls are coated, place them back in the refrigerator for at least 30 minutes to set them before serving.
Storage: Keep the cheesecake bites refrigerated and consume within a few days for best freshness.