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Craving something sweet but still refreshing and delicious? Make these raspberry-stuffed Frozen Cheesecake Balls and keep them in the freezer, ready to grab-and-go whenever you’re craving something fabulous.
These refreshing frozen cheesecake balls have a surprising twist to them – first, they freeze soft enough to bite into, something like the consistency of ice cream, and they’re loaded with raspberries!
They’re also delicious – I have to hide them in the back of the freezer to keep the kids out of them.
What You Need to Make Raspberry Frozen Cheesecake Balls
- Hand beaters or a stand mixer – this is such a quick recipe that I don’t drag out the big mixer when the hand beaters do just fine
- Mixing bowls – these stacked stainless bowls are my favorite and I used them extensively when professionally cooking, too
- Spatula – I love love love silicone ones
- A spoon
How to Make This Frozen Cheesecake Dessert
This is totally a no-bake recipe, and you can start it and be finished to let it set up in the freezer, in about 15 minutes.
Start with half a block (4 ounces) of cream cheese. Let it soften on the counter for a while. If your cream cheese isn’t soft, it won’t whip up nice and creamy and you’ll have little lumps in it.
If you’re in a big hurry, you can warm it in the microwave in 15 second intervals, stirring in between, until it is softened.
Whip that cream cheese along with your favorite keto sweetener. I like SoNourished powdered sugar and you use so little of it, you don’t get the funny aftertaste.
Then, in a separate bowl, whip that heavy whipping cream. You’re looking for stiff peaks – the kind that stand up on their own and don’t fall over.
Next, combine the whipped cream and cream cheese, and blend it with your hand-mixer.
Finally, fold in the raspberries. Be gentle! You don’t want to mash them up.
Important step – freeze this mixture for about 2 hours or until it is mostly solid. Do not try to roll the balls until it has mostly hardened.
Once it has hardened somewhat, take spoonfuls of the mixture, drop them in the ground toasted pecans, and roll them into balls.
Freeze, and enjoy!
How to Make Ground Toasted Pecans
Toasted and ground nuts have a fabulous flavor and they make a great coating for desserts like these.
Simply spread whole or chopped pecans in a single layer on a sheet pan and toast them in a pre-heated 325-F oven for 5-10 minutes or until they are golden-brown.
Don’t walk away! Nuts will burn easily. Keep your eye on the nuts.
Allow them to cool a bit, then pulse them in a food processor until they are finely ground. Or, do the same in a blender.
- Don’t over-whip the cream. You don’t want to make butter. You’re looking for stiff peaks.
- Be sure to whip the cheese and the cream separately. You won’t get light and fluffy balls if you try to mix the cheese with unwhipped cream.
- Use your favorite powdered sweetener. I like SoNourished powdered sweetener. Don’t use granulated sugar substitute – it won’t mix in nicely.
- Let the mixture freeze before rolling! It’ll be a heckuva mess if you try to do this if they’re still soft.
- Drop spoonfuls into ground toasted pecans and roll them once coated. You’ll keep your hands cleaner that way.
- Try to get some raspberry into each ball.
- Don’t like pecans? Use your favorite toasted and ground nuts, using the technique above.
How Long Will Raspberry Frozen Cheesecake Bites Keep?
Store these tasty bites in the freezer in a freezer-safe air-tight container for up to 2 months. Let them thaw a minute or two to soften a bit, before biting into them.
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These frozen cheesecake bites are loaded with raspberries and plenty of cool, creamy flavor, making them a great keto and low-carb snack all year long!
- 4 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 3/4 cup raspberries
- 3/4 cup pecans, toasted and ground
- 1.5 tbsp powdered sugar substitute
- In a clean bowl, whip 1/2 cup of heavy whipping cream until still peaks form. Set aside.
- In another bowl, whip the softened cream cheese and powdered sugar until well blended.
- Combine the whipped cream and cream cheese and mix well with the hand-blender.
- Gently fold in the raspberries with a spatula. Freeze for 2 hours or until mostly firm.
- Drop ping-pong ball-sized spoonfuls of the frozen mixture into the ground pecans. Roll into balls and freeze until solid. I made 12 of them with this recipe.
- Let thaw for a few minutes before biting in - enjoy!
Serving Size:1 ball
Amount Per Serving: Calories: 116Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 32mgCarbohydrates: 4.5gNet Carbohydrates: 2gFiber: 1gSugar: 1gSugar Alcohols: 1.5gProtein: 2g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.
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.