Raspberry Frozen Cheesecake Bites
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!
Servings: 12 servings
Calories: 113kcal
Ingredients
- 4 ounces cream cheese softened
- 1/2 cup heavy whipping cream
- 3/4 cup raspberries
- 3/4 cup pecans toasted and ground
- 1.5 tablespoons So Nourished powdered sugar substitute
Instructions
- 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 So Nourished 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!
Notes
Recipe Card Tips
- Whip the cream cheese and cream separately before combining. It's what gives these a light, fluffy texture.
- Freeze until mostly solid before attempting to roll into balls. Rolling too early makes a genuine mess.
- Watch the pecans closely while toasting. Nuts burn easily and quickly go from golden to scorched.
Nutrition
Serving: 1ball | Calories: 113kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 32mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.2mg | Net Carbohydrates: 2g