Ingredients
Equipment
Method
- In a stand mixer blend the cream cheese and sugar free confectioners sweetener 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.
- 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.
Notes
Keep the bites refrigerated to maintain their shape and enjoy a refreshing dessert. Substitute raspberry extract with other flavors for variety.
