Mini Raspberry Cheesecake Dessert Bites
A sweet treat that satisfies a sweet tooth for people who are keto or watching carbs (or anyone!)
Equipment
- 1 Muffin Pan *I use silicone cupcake holders to prevent sticking
Ingredients
- 8 oz cream cheese softened
- 1 large egg room temperature
- 1 tsp fresh lemon juice
- 3/4 tsp vanilla extract
- 1/2 cup honey or sweetener of choice some people like powdered monk fruit
Raspberry Filling
- 4 oz fresh raspberries
- 1 tbsp warm water
- 4 tsp honey or choice of sweetener Powdered monk fruit works well
Whipped Cream
- 1 cup heavy whipping cream optional
- 1/4 cup honey or choice of sweetener optional
- 6 raspberries for topping optional
Instructions
- Preheat the oven to 375. Line a muffin pan with 6 liners. Put water halfway in the unused muffin areas.
- Place the raspberries, water and sweetener into a small saucepan and heat over low until the raspberries start to soften. This takes around 3-4 minutes.
- Use a fork or spoon to smash the berries. Simmer for a few minutes. Remove from heat and set aside.
- Using a mixer, beat the cream cheese and sweetener together at low to medium speed, until creamy.
- Beat in the egg, lemon juice, and vanilla at low.
- Spoon the cheesecake filling into 6 muffin liners.
- Swirl 1/2 teaspoon of raspberry sauce over each and use a toothpick to gently swirl into the batter.
- Bake for 20-25 minutes until the cheesecake looks almost set but is still slightly jiggly.
- Remove from the oven. The cheesecake will collapse a little. Cool completely then chill for an hour until firm and cold.
- While the cheesecake is cooking, pour the whipping cream in a bowl and mix at high speed until peaks form. Add in sweetener of choice. Place whipped topping in fridge until ready to serve.
- Remove cheesecake from fridge. Remove the muffin liners and plate each cheesecake bite on a dessert plate and serve with whipped cream and a raspberry on top.