Sugar-Free Raspberry Cheesecake Bites
Bite-sized, sugar-free cheesecake treats with a creamy filling, nutty crust, and fresh raspberry flavor. Perfect for parties, snacking, or a guilt-free dessert.
Ingredients
- Crust:
- 1 cup almond flour or finely ground pecans/walnuts
- 2 tbsp unsalted butter melted (or coconut oil)
- 1 tbsp granulated monk fruit sweetener or erythritol
- Pinch of salt
- Filling:
- 8 oz cream cheese softened (or dairy-free cream cheese)
- ¼ cup sour cream or Greek yogurt
- ¼ cup granulated monk fruit sweetener
- 1 tsp vanilla extract
- 1 large egg
- ½ cup fresh or frozen raspberries mashed or pureed
- Optional Topping:
- Whole raspberries
- Sugar-free raspberry sauce or glaze
- Chopped nuts
Instructions
- Preheat oven to 325°F (165°C) and line a mini muffin tin with paper or silicone liners.
- Mix almond flour, melted butter, sweetener, and salt; press 1 tsp into each liner to form crust. Bake 5–7 minutes and cool slightly.
- Beat cream cheese until smooth; add sour cream, sweetener, and vanilla. Beat in egg gently, then fold in mashed raspberries.
- Spoon filling over crusts, nearly to the top, and smooth lightly.
- Bake 15–18 minutes until edges are set and centers slightly jiggly.
- Cool to room temperature, then refrigerate 2–3 hours to firm.
- Optional: top with fresh raspberries, sugar-free sauce, or nuts.
Notes
Use silicone liners to prevent cracking when removing bites.
Frozen raspberries should be thawed and drained to avoid excess liquid.
Dairy-free options: use plant-based cream cheese and coconut-based sour cream/yogurt.
Crust variations: almond, pecan, walnut, or keto cookie crumb crusts.