Keto Raspberry Frozen Cheesecake Bites (No-Bake, Freezer Ready)

These have a surprising twist that sets them apart from most frozen desserts. Keto raspberry frozen cheesecake bites freeze soft enough to bite into, closer to ice cream than a solid frozen block.

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I genuinely have to hide these in the back of the freezer to keep my kids from finding them. Rolled in toasted, ground pecans and loaded with raspberries, they make a real grab-and-go treat.

Use a powdered sweetener here, not granulated. Granulated sugar substitute will not mix into the batter smoothly.

Chef Jenn’s Take on Raspberry Frozen Cheesecake Bites

Trying to roll these into balls before the mixture has frozen enough is the fastest way to make a mess. Freeze it for about 2 hours, until mostly solid, before you attempt to roll it.

Whip the cream cheese and sweetener together in one bowl, and whip the heavy cream to stiff peaks in a separate bowl, then combine the two. Skipping that separate step is why some cheesecake balls come out dense instead of light and fluffy. Use a powdered sweetener, not granulated, which will not mix in smoothly. Fold in the raspberries gently once everything is combined, you do not want to mash them up.

Toast the pecans in a single layer at 325 degrees for 5 to 10 minutes, watching closely since nuts burn easily. Let them cool slightly, then pulse in a food processor until finely ground.

Drop spoonfuls of the frozen mixture into the ground pecans first, then roll into balls, it keeps your hands much cleaner than rolling first and coating after. Try to get a bit of raspberry into every ball. Not a pecan fan? Swap in your favorite toasted, ground nut instead.

What You’ll Love About Raspberry Frozen Cheesecake Bites

• Loaded with raspberries and rolled in toasted pecans for genuine texture.
• Freezes soft enough to bite into, closer to ice cream than a solid block.
• A real grab-and-go treat, ready whenever a craving hits.

Ingredients

• Cream cheese – Full fat, softened. Cold cream cheese leaves lumps that won’t whip out smoothly.
• Heavy whipping cream – Full fat, whipped to stiff peaks in a separate bowl.
• Raspberries – Fresh, folded in gently so they don’t get mashed.
• Pecans – Toasted and finely ground. Swap for your favorite nut if you’re not a pecan fan.
• Powdered keto sweetener – Not granulated, which won’t mix in smoothly.

How to Make Raspberry Frozen Cheesecake Bites

Scroll down for the full recipe card with exact measurements and printable instructions.

In a clean bowl, whip the heavy cream until stiff peaks form. Set aside.

In another bowl, whip the softened cream cheese with the powdered sweetener until well blended.

Combine the whipped cream and cream cheese, mixing well with a hand mixer. Gently fold in the raspberries with a spatula, being careful not to mash them.

Freeze for about 2 hours, or until mostly firm.

Drop spoonfuls of the frozen mixture into the ground pecans, then roll into balls. Freeze until solid. Let thaw a minute or two before eating.

Make It A Meal

For more no-bake desserts, Turtle Cheesecake Bites and Keto Chocolate Sauce are both worth adding to your dessert rotation.

If you’re planning a bigger menu, Sausage Parmigiana makes a good savory main to serve before these.

Storage

Store in a freezer-safe, airtight container in the freezer for up to 2 months. Let them sit out for a minute or two before eating, so they soften slightly instead of being rock hard.

Frequently Asked Questions

Check out even more delicious keto dessert recipes, or dig into a big helping of sausage parmigiana, keto king ranch chicken, or keto grilled veggies. Find extra flavor in keto appetizer recipes and hearty and satisfying keto casseroles.