I saw this recipe for Frozen Raspberry Cheesecake Bites via Pinterest that caught my eye. It was one of the really fast video recipes that are floating around everywhere right now. I found the full recipe on Delish.com (click here), but I made some alterations to their recipe along with some additional instructions that would make the recipe easier to prepare and more Keto-friendly.
These treats take some time in the freezer. I suggest making them the day before you serve them for maximum results. I also suggest that you purchase some ice cube trays from the dollar store because after these treat freeze, the ice cube tray may crack, and you will need to throw it away. Alternatively, a silicone ice cube tray will definitely work to easily pop out the treats when they are frozen.
As hot as it is this summer with almost 100% humidity in my area, these frozen treats offer some cold comfort in July!
Ingredients
1 – 2 bags Lily’s Dark Chocolate Chips or your favorite chocolate chips
(Optional) 1 tsp coconut oil
8 oz. cream cheese
2 Tbsp. sour cream
2/3 cup powdered monk fruit sweetener or 1/3 cup sugar (if not on a Keto diet)
1 Tbsp. vanilla or maraschino cherry juice
Pinch of salt
12 raspberries
ice cube tray
Instructions
Place the chocolate chips in a small bowl. Microwave in 20-second intervals, stirring after each interval, until smooth. Paint the inside of each compartment of the ice cube tray with some of the chocolate, using the back of a teaspoon. The original recipe says that about 1 tsp of chocolate is enough, but I think it requires a little more than that. You don’t want the outer shell to break when you pop them out of the ice cube tray, so it helps to paint the chocolate a little bit heavier. After all the ice cube compartments are painted, place the ice cube tray in the freezer. The original recipe required freezing for 10 minutes, but that wasn’t quite long enough. Thirty minutes to an hour in the freezer is much more sufficient for a hard coating of chocolate.
In the meantime, prepare the filling. In the bowl of a mixer, place the softened cream cheese, sour cream, powdered monk fruit sweetener, vanilla or maraschino cherry juice, and a pinch of salt. Mix until well combined and smooth. Taste for sweetness and adjust flavoring if needed.
After the chocolate is frozen, fill each compartment of the ice cube tray about 3/4 full of filling. Place your finger in the hole of a raspberry and push it into the middle of the filling in each ice cube compartment.
Reheat your chocolate until smooth. With a spoon, cover the tops of each ice cube tray compartment with the chocolate. Make sure that you completely cover the tops so that none of the cream cheese filling is showing through. (You may need to use another bag if you see more chocolate is needed to cover the treats).
Place the ice cube tray back in the freezer for 24 hours. Take the ice cube tray out of the freezer when ready to serve. Let sit on the counter for 10 minutes before popping out. You may need to slide a butter knife around the edge of each compartment to loosen the treats out of the ice cube tray. Do not use water over the bottom of the ice cube tray to help them release from the tray because it may cause the chocolate to melt too quickly. If the chocolate cubes are still too hard to bite, let them thaw a little while longer. These are really good and worth the wait!
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