Prepare Raspberry Compote: In a medium saucepan, heat the frozen raspberries over medium-low heat.
Simmer for 10-15 minutes, stirring occasionally, until the raspberries have broken down and the mixture has thickened to a jam-like consistency. Set aside to cool.
Mix Cream Ingredients:In a mixing bowl, combine the cream cheese, softened butter, and powdered erythritol.
Use a hand blender or electric mixer to beat the mixture until smooth and creamy.
Combine with Raspberry Compote: Fold the cooled raspberry compote into the cream mixture until well combined. Ensure the raspberry mixture is evenly distributed throughout.
Mold the Mixture: Spoon the raspberry cheesecake mixture into silicone molds or ice cube trays. Silicone molds are easier for removal, but ice cube trays can be used if needed.
Freeze: Place the filled molds in the freezer. Allow the bites to freeze completely, which should take approximately 4-6 hours.
Serve: Once frozen solid, remove the bites from the molds. For a softer texture, let them sit at room temperature for about 10 minutes before enjoying.
Store: Store the bites in an airtight container in the freezer. They are best consumed within 2 weeks for optimal freshness.
These Keto Raspberry Cheesecake Bites are a delicious, low-carb treat that combines the tangy flavor of raspberries with creamy cheesecake, perfect for a sweet indulgence!
