No Bake Raspberry Cheesecake Truffles are made completely sugar free and the prettiest of candies for special occasions like Valentines!
Pink just so happens to be my favorite color. Well I like purple too but I’ve loved pink since I was a little girl.
Red has never been my color but obviously is the icon color of Valentine’s Day.
When I think of favorite kinds of candy for enjoyment I’ve always been one to love a soft center. Before I was sugar free ( about 12 years ago now) the hubby would buy me a box of chocolates for Valentines Day. By the next day or so he’d look in that box and what do you think he’d find?
Practically all the candies would have one bite in them. Yep. That’s how I roll.
I was searching for only the ones I liked and left them flat in the box just like that if they didn’t appeal me!
More often than not I was left dissatisfied with a box of store bought chocolates.
I’d much prefer a creamy soft candy to a hard or even caramel filled centered candy.
So this recipe is a little mix of both of my favorites.
A soft smooth center and of course CHOCOLATE coated!
While these need to stay refrigerated until ready to serve since they contain cream cheese, they are worth it!
One of the reasons my hubby has ALWAYS hated raspberry anything is because of the tiny seeds that get in his teeth.
I on the other hand love fresh raspberries and the little tiny seeds don’t bother me at all.
But I knew when creating this recipe I could not use fresh or frozen raspberries or my man would not even try one bite.
He has claimed these, “The Best Dessert you’ve ever made!”
So there you go.
From the picky hubby who is a white sugar loving man, that is a pretty good sign you and your family may like these too!
- My hubby is loving that I’m using Swerve more often as he doesn’t get any aftertaste like often he would notice if using stevia.
- The only substitute I could recommend is using another alternative to Swerve, like Truvia.
- You could eliminate the chocolate chips if you like and just roll the balls in natural sprinkles that can be found at Whole Foods.
- Serves: 16
- Serving size: 3
- Calories: 165
- Fat: 14.7g
- Saturated fat: 9.7g
- Carbohydrates: 13.1g
- Sugar: .5g
- Sodium: 63mg
- Fiber: 3g
- Protein: 2.5g
- Cholesterol: 20mg
- 8 ounces cream cheese, softened
- 1/2 cup powdered Swerve or erythritol or other sugar substitute
- 2 tablespoons heavy cream
- 1 teaspoon vanilla stevia
- pinch salt
- 3 teaspoons raspberry extract ( I used McCormick)
- few drops of natural red food coloring
- 1/4 cup coconut oil, melted
- 1 1/2 cup sugar free chocolate chips, like the brand Lily's, melted
- 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.
- Refrigerate this mixture for 1 hour.
- Using a 1 1/4 inch mini cookie scoop, scoop batter into a parchment lined baking sheet.
- Should make 48 balls.
- Freeze these for 1 hour before coating with melted chocolate.
- Drop one cheesecake truffle into melted chocolate at a time and place bake on lined pan.
- Refrigerate for another hour.
- Must be kept refrigerated until ready to serve.
Calories per serving: 81 Fat: 8.6g Sat Fat: 5.9g Cholesterol: 20mg Sodium: 63mg Carbs: 1g Fiber: 0g Sugars: .5g Protein: 1g
Weight Watchers Points Plus per serving with chocolate coating: 5*