If you’re craving a creamy slice of cheesecake, but you don’t want to pull out your stretchy pants for it, try these raspberry almond low carb cheesecake bites. Your taste buds will do a happy dance and your bikini will thank you! They’re my contribution to the August Secret Recipe Club collection!
This is my first month participating in the Secret Recipe Club, and I’m super excited about it! Each month, the members are randomly assigned to create a recipe from another member’s blog. The fun part is that the assignments are kept a secret until the reveal day (today!), and then we find out who was assigned to create a recipe from our blog.
This month, I was assigned to create a recipe from Lisa at Cook Lisa Cook! She’s a mom whose family seems to love ethnic cuisine, because there are some amazing and flavorful ethnic recipes to be found on Lisa’s blog. She has a family that eats gluten-free too, so her site is a great resource for gluten-free recipes. It also appears that Lisa is pretty busy, because in addition to her recipe blogging, she also has two other websites! Check out her posts on Moments with Maisie and Maisie Eats Bento.
I had a tough time narrowing down what recipe of Lisa’s that I wanted to make. I loved her mini bacon & Swiss quiche cups and thought about making them because HELLO, it’s #baconmonth, but while skimming through some of her desserts, I came across her recipe for mini cheesecake bites. After looking at the ingredients and realizing that she used a sugar substitute, I knew I’d found the perfect treat! I adore cheesecake, but not the calories they typically come packed with. I adapted the recipe a bit to make it my own, primarily because I wanted it to be completely low carb. Lisa used candied cherries for her cheesecake bites and they contain sugar, but I had some raspberries that I wanted to use, and they produced a plate full of these beautiful raspberry almond low carb cheesecake bites. They were just what my sweet tooth needed.
Lisa’s recipe called for using almonds in the crust rather than graham crackers. Great choice! I thought the flavor was a perfect pairing for the cream cheese. The cheesecake bites were a little bit grittier than typical cheesecake is, but that might be because of the almonds not being as finely ground as graham crackers would be. The filling was creamy perfection, though.
Making good cheesecake decisions rocks my world a little bit, but these low carb cheesecake bites rocked my world a lot
Here are a few of the cheesecakes that I’ve made that are my favorites:
CLICK HERE for my entire cheesecake recipe collection, including cheesecake bars, cookies, and dip!
- 1/2 cup roasted almonds (unsalted)
- 1 teaspoon butter, at room temperature
- 1 teaspoon Erythritol (or other sugar alternative)
- 1/4 teaspoon ground cinnamon
- 8 ounces cream cheese, softened
- 1 egg
- 1/4 cup Erythritol (or other cup-for-cup sugar alternative)
- 1 teaspoon vanilla bean paste
- 1/4 cup sour cream
- raspberry sauce, for garnish (see recipe below)
- white chocolate chips, for garnish
- 2 cups raspberries, thawed from frozen
- 1/2 cup sugar-free orange juice (pulp-free works best)
- 1/8 teaspoon xanthan gum OR 1 teaspoon cornstarch
- Preheat oven to 375F.
- Place paper liners into 18 mini muffin wells.
- Add the almonds to the bowl of a high speed blender or food processor and pulse until they are finely ground. Add the butter, 1 teaspoon Erythritol and cinnamon and process until well combined.
- Add 1.5 teaspoons of the almond crust mixture to each mini muffin well, using your fingers to press the mixture into the bottom. Bake for 5 minutes and then allow to cool.
- While the crusts are baking and cooling add the cream cheese, egg, 1/4 cup Erythrito, vanilla bean paste and sour cream to the bowl of a stand mixer. Using the paddle attachment, blend on high speed until perfectly smooth. Top each crust with the cream cheese mixture, filling the cup almost to the top. Bake for 12-15 minutes, until the mini cheesecakes are puffed and just starting to get golden on the top. Remove from the oven and cool completely in the muffin tins. Once cool, remove the cheesecake bites from the pan and refrigerate or freeze.
- Garnish with raspberry sauce and white chocolate chips, if desired.
- Place thawed raspberries and orange juice into a blender or food processor. Mix until berries are pureed. Press mixture through a fine mesh sieve into a medium saucepan.
- Whisk in xanthan gum and turn on heat to high. Bring mixture to a full boil, then immediately reduce heat to medium and continue cooking for 1-2 minutes, until sauce is thickened. Transfer to a heatproof container and cover surface of sauce with plastic wrap to prevent a skin from forming on top. Chill until ready to serve.
Here’s what the rest of the Secret Recipe Club, group A contributors cooked up this month. Yum!