Lemon Raspberry Cheesecake Bites
Lemon Raspberry Cheesecake Bites are crust free, easy to make, and low-carb. These mini cheesecakes require no baking at all and would be great on a hot day.
They are a really simple treat to prepare and put in the fridge until it sets.
If you don’t enjoy lemon, then it is very easy to make it a vanilla raspberry or strawberry cheesecake bite instead. Just leave out the lemon juice and lemon extract and add another ½ teaspoon vanilla extract.
You could also create different flavors by using different fruit jams. Just make sure, if you’re on a low-carb diet, to check the carb count on the jam, as some fruits are higher in carbs than others.
Usually, the berries are the lowest in carbs (raspberries, strawberries, blueberries). Also, try to buy a brand of jam that is unsweetened or sugar-free. If you’re primal, then a homemade jam would work as well.
I used the nonstick baking cups in a medium-sized muffin pan.
Here is where I bought the nonstick baking cups
OTHER KITCHEN TOOLS:
- Electric hand mixer or stand mixer
- Large metal or ceramic mixing bowl
- Medium glass or ceramic mixing bowl
- Lemon squeezer * optional
RECIPE AND DIRECTIONS BELOW:
📖 Printable Recipe Card
Lemon Raspberry No Bake Cheesecake Bites
Ingredients
- 2 (8 ounce) packages cream cheese, softened (2 @ 8 ounce packages)
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- 1 tablespoon gelatin unflavored
- ¾ cup boiling water
- ½ cup Low-Carb Sweetener or for primal version use ½ cup coconut sugar (coconut sugar will produce a more beige colored cheesecake)
- 3 ½ tablespoon unsweetened or sugar-free raspberry or strawberry jam
Instructions
- Soften cream cheese a little by putting both packs of cream cheese on a safe dish or plate in the oven or microwave. Then heat in microwave for 15 seconds, or heat in oven at 300 F for 1 minute or until soft.*Do not melt.*
- Add to large mixing bowl: 2 (8 ounce) packages cream cheese softened, 1 tablespoon lemon juice, 1 teaspoon lemon extract, ½ teaspoon vanilla extract. Beat with electric mixer on medium for about a couple minutes or until creamy and mixed. Set aside.
- In a medium size glass or ceramic mixing bowl combine: ½ cup sweetener and 1 envelope gelatin. Stir together.
- Bring water to a boil in a pan or a tea pot. Pour a ¾ cup of boiling water into a glass measuring cup.
- Add ¾ cup boiling water to sweetener and gelatin mixture and stir thoroughly.
- Slowly add a little of the water gelatin mixture at a time to the cream cheese mixture and beat in with electric mixer on medium. Continue to add more and mix in.
- Once gelatin mixture is completely added and mixed into cream cheese mixture, add 3 ½ tbsp. raspberry or strawberry jam to the cream cheese gelatin mixture and lightly beat in with electric mixer on low for only a few seconds. *Don’t beat in thoroughly, lightly swirled is good.*
- Spoon equal amounts of mixture into 12 silicone muffin cups that are lining a muffin pan, or spoon all of mixture into a greased spring form pan.
- Refrigerate for 3 hours, then freeze for 20 to 30 minutes (this helps for easier removal of the cheesecake bites from the cups) * don’t leave in freezer longer as you don’t want them frozen.
- Remove from silicone cups by slowly peeling back the baking cups until the baking cup is inside out. If using a spring form pan, then just remove the outer pan sides and slice and serve.
- Store unused portions in the fridge, and can always freeze a little before serving again.
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Notes
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M says
Could you add some low sugar/sugar-free white chocolate to this recipe? If so, how could you do so, or how much should I add?
Stacey says
Yes, Maddy, you could melt a few tbsp of sugar free white chocolate chips and drizzle over the pre-refrigerated cheesecake bites.
Bobbie says
Is it one table spoon of the gelatin, or one envelope?
Stacey says
It is one envelope if your using the unflavored Knox brand, or 1 tbsp if your using the brands that come in a jar or a bag where you need to measure the amount.
Peggy says
I used 3 packages of cream cheese with the 8 " spring forms pan..I also added 1 tsp of strawberry extract to the cheese mix and added fresh strawberries on top...was delicious
Stacey says
Thank you so much, Peggy, for your kind words and sharing your tips. I will have to try it with strawberry extract. I love that idea!
Beulah says
I can not wait to try these !
Joanna says
For dairy free, you could use avocado and/or coconut cream (the top of a refridgerated can of coconut milk). I use avocado for these kinds of puddings all the time, usually mixed with cocoa powder to hide the green colour (although green can be fun!). In my experience with coconut, you may need a bit more gelatin and/or add something to make it a bit more solid like a bit of shredded coconut.
Stacey says
Joanna, thank you for all the great dairy free ideas. I will have to try the avocado one. Yeah, I too tried this with coconut cream and it was a little runny, so maybe more gelatin would work better next time I try. Thanks again 🙂
~ Stacey
Cassie says
Do you think they would do ok in paper cupcake liners? For a shower?
Stacey says
Cassie, I would think it would work but not sure how long the paper would hold up for.
~Stacey
lil mittner says
can I use Stevia nstead of Erythritol
Lil
Stacey says
Lil, Yes you can use Stevia in an amount that would be the equivalent. Not sure exact amount as brands have different ratios.
Cheryl says
I have seen aluminum foil cupcake liners.
Karen Nelson says
Which size springform pan would be used for this? I have 3 different ones, and haven't quite figured out which size for what amounts. Thanks, looking forward to making!
Stacey says
Karen, I have 3 sizes too. I would use the 8 inch or the 9 inch one. The medium or smaller sized one in the 3 set. Yours could be anywhere from 8 inch to 8 1/2, or 9 inch.
~Stacey
dina says
they look great!