Lemon Raspberry no bake Cheesecake Bites, crust free, primal and low carb/ beautyandthefoodie.com
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Lemon Raspberry No Bake Cheesecake Bites

Prep Time15 mins
Total Time15 mins
Course: gluten free, grain free, low carb, primal
Cuisine: dessert
Servings: 12
Author: Stacey

Ingredients

  • 2 (8 ounce) packages cream cheese, softened (2 @ 8 ounce packages)
  • 1 tbsp lemon juice
  • 1 tsp GF lemon extract
  • ½ tsp GF vanilla extract
  • 1 tbsp envelope unflavored unsweetened gelatin
  • ¾ cup boiling water
  • 1/2 cup Sweetener of choice: for low carb version use ½ erythritol or for primal version use 1/2 cup coconut sugar (coconut sugar will produce a more beige colored cheesecake)
  • 3 1/2 tbsp unsweetened or sugar free raspberry or strawberry jam or for primal use homemade jam, homemade jam recipe here.

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 tbsp lemon juice, 1 tsp lemon extract, ½ tsp 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 of choice 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.

Notes

Nutritional Data for Low Carb Version (using erythritol sweetener (Swerve) and Natures Hollow Sugar Free Jam : Servings: 12 cheesecake mini , Serving: 1 mini cheesecake, Cal: 123, Carbs: 2.7 g / Net Carbs: 2.7 g, Fiber: 0 g, Fat: 11.5 g, Protein: 3 g, Sugar: 0 g
*all nutritional data are estimates based on the products I used*