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Keto Raspberry Cheesecake Bites
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3.5 from 2 votes

Keto Raspberry Cheesecake Bites Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: easy raspberry cheesecake bites, keto raspberry cheesecake bites, no bake raspberry cheesecake bites, raspberry cheesecake bites, raspberry cheesecake bites no bake
Diet: Keto
Servings: 20
Calories: 68kcal


  • 1 ½ cups Raspberries frozen
  • 1 cup Cream Cheese full fat
  • 1 tablespoon Erythritol
  • cup Desiccated Coconut
  • cup Walnuts finely chopped


  • Heat a dry pan and add the raspberries, reserving a few pieces.
  • Cook the raspberries until they start to soften, then use a fork to crush each piece slightly and cook for 5-7 more minutes. Set aside to cool completely.
  • Beat the cream cheese with the Erythritol until well combined. Add the raspberries and continue to mix. Finally, fold in the coconut.
  • Cover and refrigerate until firm, for about an hour.
  • Line a tray with baking paper.
  • Cut the reserved raspberries into halves or quarters, depending on their size.
  • Scoop tablespoonfuls of the cold cheesecake mixture and press a piece of raspberry half or quarter into the center. Roll into a ball and place them on the lined tray. Repeat with the remaining mixture and fruit until you run out of the mixture.
  • Place the chopped walnuts on a plate. Roll the cheesecake balls in, pressing lightly to coat evenly.
  • Serve cold or store in the fridge in an airtight container for up to 2 days.


Net Carbs: 1g


Serving: 1ball | Calories: 68kcal | Carbohydrates: 2g | Protein: 1.6g | Fat: 6.3g | Saturated Fat: 3.4g | Cholesterol: 13mg | Sodium: 35mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.6g | Calcium: 13mg | Net Carbs: 1g