225g cream cheese softened ½ cup Swerve sweetener Confectioners 2 tablespoons heavy cream 1 teaspoon vanilla liquid stevia pinch salt 3 teaspoons raspberry extract few drops of natural red food coloring ¼ cup coconut oil melted 285g sugar free chocolate chips melted

Blend the cream cheese and Swerve until smooth.
Add the cream, stevia, salt and raspberry extract, natural food coloring until well combined
Slowly add in the coconut oil and continue to blend on high until it's incorporated.
Scrape down the edges to make sure it's all mixed well.
Using a mini cookie scoop, scoop batter onto a parchment lined baking sheet.
Makes 40 balls.
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.
Prep Time15 minutes
Servings40 cheesecake bites
Calories59kcal
AuthorBrenda Bennett | Sugar-Free Mom
Notes
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 18mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 76IU | Calcium: 6mg | Iron: 1mg