Raspberry Almond Low Carb Cheesecake Bites

Raspberry almond low carb cheesecake bites are cheesecake in a bite sized treat. Perfect for cheesecake taste without the need for stretchy pants! A Weight Watchers Freestyle cheesecake recipe with only 2 Smart Points per serving! This is a gluten free dessert recipe, too!

Disclosure: Affiliate links may appear in this post. If you click through and make a purchase, the cost to you is not increased, but I receive a small compensation from the merchant. I use the funds to offset the cost of running this website. Thank you for your support of It's Yummi!

Raspberry Almond Low Carb Cheesecake Bites


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, but while skimming through some of her dessert recipes, I saw 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!

How to Make Weight Watcher’s Friendly Low Carb Cheesecake Bites

I adore cheesecake, but not the calories and fat that comes with it. I adapted the recipe a bit, primarily because I wanted a completely low carb recipe. Lisa uses candied cherries for her cheesecake bites and they contain sugar, so fresh raspberries are in my raspberry almond low carb cheesecake bites. If you want to make the cheesecake bites Weight Watcher’s friendly, just use low fat cream cheese and light sour cream. By making those substitutions, these low carb cheesecake bites have just 2 Freestyle points per serving!

Raspberry Almond Low Carb Cheesecake Bites on a cake plate

Lisa’s recipe calls for using almonds in the crust rather than graham crackers. Great choice! I think the flavor is a perfect pairing with the cream cheese. The cheesecake bites are a little bit grittier than typical cheesecake crust is, because the almonds aren’t as finely ground as graham crackers would be.

The filling of the low carb cheesecake bites is creamy perfection, though.

platter of Raspberry Almond Low Carb Cheesecake Bites

Making good cheesecake decisions rocks my world a little bit, but these low carb cheesecake bites rock my world a lot.  🙂

Here are a few of the cheesecake desserts that I’ve made that are my favorites:

Key Lime Cheesecake
Key lime cheesecake with a hazelnut crust from ItsYummi.com

Pomegranate Cheesecake Cookies
Pomegranate Cheesecake Cookies from It's Yummi!

Snickers Cheesecake Bars
Snicker's Cheesecake Bars

CLICK HERE for my entire cheesecake recipe collection, including cheesecake bars, cookies, and even cheesecake dip!

Raspberry Almond Low Carb Cheesecake Bites Recipe


Items You’ll Want (and Love!)

The items below have affiliate codes attached to them. I make a small profit from any sales, which helps to keep this website operational. Thank you for helping to support It’s Yummi!

Special Ingredients

Xanthan Gum


5.0 rating
1 reviews

Raspberry Almond Low Carb Cheesecake Bites

Prep Time 10 min Cook Time 15 min Yields 18

A low carb, velvety cream cheese mixture is spooned into toasted almond crusts, then topped with a sweet raspberry sauce for a delicious low carb treat.


  • 1/2 cup roasted almonds (unsalted)
  • 1 teaspoon butter, at room temperature
  • 1 teaspoon Erythritol (or other cup-for-cup 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


  1. Preheat oven to 375F.
  2. Place paper liners into 18 mini muffin wells.
  3. 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.
  4. 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.
  5. While the crusts are baking and cooling add the cream cheese, egg, 1/4 cup Erythritol, 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.
  6. Garnish with raspberry sauce and white chocolate chips, if desired.

  8. 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.
  9. 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.
Loading nutrition data...

Thank you so much for visiting me today!

If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
Raspberry almond low carb cheesecake bites are cheesecake in a bite sized treat.  A Weight Watchers Freestyle cheesecake recipe with only 2 Smart Points per serving! This is a gluten free dessert recipe, too! #weightwatchers #freestyle #lowcarb #glutenfree #dessert #recipe

29 Replies to "Raspberry Almond Low Carb Cheesecake Bites"

  • 18 Amazing Healthy Almond Recipes ~ Its Yummi July 13, 2015 (4:52 am)

    […] Low Carb Raspberry Almond Cheesecake Bites […]

  • comment-avatar
    srividhya April 6, 2015 (4:24 pm)

    Wow.. these are so good and great idea. Booking marking it

  • comment-avatar
    Lucy April 6, 2015 (5:26 am)

    Oh these are two of my favourite things!!! Cheesecake and raspberries! What a perfectly delicious combination… and they look so cute!

  • comment-avatar
    Arman April 6, 2015 (3:56 am)

    Okay I NEED to try this out- I’ve loved experimenting with Erythritol and been having some hits (And misses!).

    • comment-avatar
      Chef Becca April 6, 2015 (10:56 am)

      Oh my goodness, Arman. I’ve had so much success with Erythritol! I think it’s an amazing sweetener because it’s got a low glycemic factor, so it’s a little bit safer for diabetics.
      I’d love to know what you think of the recipe!

  • Lightened Up Cake Recipes: Banana Split Cake Roll January 24, 2015 (10:08 am)

    […] remember feeling a similar euphoria when I made low carb raspberry cheesecake bites over the summer.  Any time I can have the taste of a fully loaded dessert without standing on the […]

  • comment-avatar
    sarah k August 9, 2014 (12:23 pm)

    oh how cute! mini desserts are the best…so you can eat more, hahaha! that crust sounds great too.

    • comment-avatar
      Chef Becca August 9, 2014 (12:52 pm)

      Hehe…I thought I was the only one who takes double when desserts are mini sized! 😉

  • Raspberry Almond Low Carb Cheesecake Bites: It’s Yummi August 6, 2014 (5:00 pm)

    […] Find out how to make Raspberry Almond Low Carb Cheesecake Bites here. […]

  • comment-avatar
    David August 5, 2014 (8:17 am)

    Chef Bec! You tease us with the Bacon Month post, and then you lead off with cheesecake? What’s up with that? Haha! Just kidding. This cheesecake looks awesome…but if it had a bacon crust, then it would’ve been more awesome! 🙂

    • comment-avatar
      Chef Becca August 5, 2014 (8:33 am)

      Ha! I know… I’m such a tease! Truthfully, I had planned to use this for Grab Some Nuts Day, but then the date changed at the last minute, so I had to make more nuttiness!
      No worries, though… you’ll have your fill of bacon from me this month!

  • comment-avatar
    Arman August 5, 2014 (4:10 am)

    Becca- this looks absolutely delicious and you could never tell it’s low carb!!!! Pinning, winning and grinning!

    • comment-avatar
      Chef Becca August 5, 2014 (4:23 am)

      Thanks so much, Armani. It’s a great feeling to know that I’ve created a winner 🙂

  • comment-avatar
    April August 5, 2014 (1:00 am)

    I’m an honorary group A member this week, and loving all of the delicious recipes I’m finding. Welcome to the club! Cheesecake was one of my favorite desserts before finding out I was lactose intolerant. These look like they are delicious.

    • comment-avatar
      Chef Becca August 5, 2014 (4:26 am)

      Thanks so much, April! I’m sorry to hear that you’re lactose intolerant. I struggle with it a little bit, but not with cream cheese, thankfully.

  • comment-avatar
    Shashi August 4, 2014 (8:44 pm)

    Woa – these look gorgeous! And extra points for them being low carb!
    Glad you followed the advice you passed on to David and grabbed some nuts for the base of these beuts! 😉

    • comment-avatar
      Chef Becca August 4, 2014 (9:00 pm)

      Thanks, Shashi! Yeah, nuts seem to follow David around, so I guess it only makes sense that I grab some of that nuttiness 😉

  • comment-avatar
    Leigh August 4, 2014 (7:30 pm)

    Wow – what a wonderful choice. I’m a huge fan of cheesecake and I love the addition of nuts as the base (instead of the usual biscuit base)! 🙂

  • comment-avatar
    Trisha August 4, 2014 (7:14 pm)

    Oh these look good. I love cheesecake and now theres a low carb version – cant wait to try it out.

  • comment-avatar
    Karen August 4, 2014 (11:15 am)

    I love foods in individual sized servings, they’re great for crowds and so much less of a mess than having to cut up a cake or pie. You did her recipe proud, Becca.

  • comment-avatar
    Lindsay August 4, 2014 (9:09 am)

    love the combination of raspberries and almonds! and the idea of adding orange juice to the raspberry sauce. so creative!

    • comment-avatar
      Chef Becca August 4, 2014 (9:23 am)

      Thanks, Lindsay! I became pretty addicted to them 🙂

  • comment-avatar
    SallyBR August 4, 2014 (8:35 am)

    COngrats on your first post with the club! I wish you a long road of happiness as a member, it is such a fun event!

    Sally, waving from group D

  • comment-avatar
    sara August 4, 2014 (7:10 am)

    These look really yummy! What a great treat. 🙂

    • comment-avatar
      Chef Becca August 4, 2014 (8:20 am)

      Thanks, Sara! I’m off to look at your blueberry muffins… yum!

Leave a reply

Your email address will not be published.