No Bake Raspberry Cheesecake Bites Food

SUGAR FREE NO BAKE RASPBERRY CHEESECAKE BITES

Steps:

• In a stand mixer blend the cream cheese and Swerve together until smooth.
• Add the cream, stevia, salt and raspberry extract, natural food coloring until combined well.
• Slowly add in the coconut oil and continue to blend on high until it's incorporated.
• Scrape down the edges of the bowl to make sure it's all mixed well.
• Using a 1- 1/4 inch mini cookie scoop, scoop batter onto a parchment lined baking sheet.
• Makes 40 balls.
• Freeze these for 1 hour before coating with melted chocolate.
• Drop one cheesecake bite into melted chocolate at a time and place on parchment lined pan.
• Refrigerate for another hour.
• Must be kept refrigerated until ready to serve.

RASPBERRY CHEESECAKE BITES

Steps:

• Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
• In another bowl whip the cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
• Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
• Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
• Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
• Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.

NO BAKE RASPBERRY CHEESECAKE BITES

Steps:

• Mix Keto Chow and heavy cream together until smooth.
• Add into softened cream cheese and yogurt and stir.
• Mash in raspberries and stir until smooth.
• In silicone cups, evenly distribute mixture and place in the refrigerator for at least 30 minutes to set.

MINI NO BAKE RASPBERRY CHEESECAKES

Steps:

• Line a 12 cup muffin pan with paper cup liners.
• In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
• Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
• Press mixture with a spoon to firm bottom.
• Puree raspberries and set aside.
• Beat cream cheese until fluffy.
• Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
• Fold in Cool Whip.
• Spoon evenly into baking cups.
• Freeze for at least 5 hours.
• Invert cakes onto individual serving plates.
• Drizzle remaining raspberry puree over cakes.
• Garnish with a few whole raspberries.
• Serve frozen.

NO BAKE RASPBERRY CHEESECAKE

Steps:

• CRUST.
• Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
• FILLING.
• Beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
• RASPBERRY COULIS.
• Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
• Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds.
• Stir in lime juice to taste and cool.
• Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions.
• Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
• Cover and refrigerate at least 4 hours, but preferably overnight.

RASPBERRY CHEESECAKE BITES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla together in a bowl with an electric mixer on medium speed until light and creamy, about 3 minutes. Transfer to a piping bag.
• Pipe cream cheese mixture into raspberries, filling the center. Roll raspberries in graham cracker crumbs. Refrigerate about 1 hour before serving.

NO-BAKE RASPBERRY CHEESECAKE BARS

Steps:

• Crust
• Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
• Combine graham crumbs, butter and 2 Tbsp. sugar.
• Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
• Raspberry Cheesecake Filling
• Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
• Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
• Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
• Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.