Keto raspberry cheesecake fluff dessert shooters are an easy take on no bake cheesecake. This sumptuous low carb cheesecake fluff is the perfect way to satisfy a sweet tooth while maintaining a ketogenic diet.
Hello spring! While the weather might need to catch up to the calendar, spring is officially here, bringing with it all the spring occasions; Easter, Mother’s Day, bridal showers, and baby showers. These celebrations provide many opportunities for entertaining.
No-bake Cheesecake Dessert – Low Carb Heaven
You can still indulge during these occasions and maintain your low carb lifestyle with these keto raspberry cheesecake fluff dessert shooters. These gorgeous little cheesecake shooters will impress any guest. Plus your guests will never know that these little shots of cheesecake fluff heaven are low carb.
They are creamy and rich and lightly sweet. A tart, freshness from the raspberry sauce offsets the sweetness of the cheesecake fluff. It’s all the flavors of my keto raspberry swirl cheesecake with a fraction of the work.
What is Keto Cheesecake Fluff?
Have you ever tried cheesecake fluff? It’s a lighter, airier version of baked cheesecake that has the texture of a cheesecake mousse.
My keto version of cheesecake fluff is super rich and creamy from the perfect combination of full fat cream cheese, sour cream, and whipping cream. Full fat ingredients contribute to the decadent mouthfeel and satisfaction this dessert offers. As you know… we low carb and keto dieters aren’t afraid of fat – it’s what fuels us.
What I like about this recipe for cheesecake fluff is that it does not call for gelatin or xanthan gum to help it set. Instead, whipped cream gives this cheesecake fluff its light, fluffy texture.
And, subbing a good low carb sugar alternative for sugar keeps the dessert low in sugar and carbohydrates. I used my favorite sweeteners: Sukrin Icing Sugar (Sukrin Melis) and stevia glycerite in this recipe. If you’d prefer, you can also use Swerve or Lakanto powdered sugar equivalent sweeteners.
The added tartness from fresh lemon zest and lemon juice offset the heaviness of using full fat ingredients making these dessert shooters almost refreshing. That little extra tart tang compliments the luscious raspberry sauce (link to raspberry sauce recipe post when it’s published) that’s layered into the cheesecake fluff. If you aren’t a huge fan of raspberry flavor, you could use this sugar free strawberry jam in its place.
How to Make Cheesecake Shooters
Part of the fun of this dessert is the pretty presentation. After whipping together the cream cheese, sour cream, whipping cream, sweeteners, lemon zest and juice, make a piping bag for your filling.
To make a piping bag, snip off the corner of a medium sized ziplock bag and fit a decorative star tip into the corner. Then put the bag, tip side down, into a large glass. Turn the top of the bag inside out over the edges of the glass to secure it. Then spoon the filling into the bag.
Once the bag is filled, pipe the cheesecake fluff into shot glasses, filling the the glasses a third of the way. Then spoon on raspberry sauce and fill the shot glasses the rest of the way with the remaining cheesecake fluff. Top each shooter with more raspberry sauce. To make these raspberry cheesecake fluff shooters feel even more special top each with a single raspberry and a mint leaf. Shot glasses are small so serve with these mini dessert spoons.
The end result? Keto raspberry cheesecake fluff shooters that are as stunning as they are delicious.
Keto Raspberry Cheesecake Fluff Dessert Shooters
Keto cheesecake fluff dessert shooters with luscious homemade raspberry sauce – the perfect way to satisfy a sweet tooth while maintaining a low carb diet.
- 6 tbsp Raspberry Sauce
- 4 oz full-fat cream cheese
- 1/4 cup sour cream
- 1/2 cup heavy whipping cream
- 1-2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 cup Sukrin Icing Sugar (or Swerve Confectioners or Lakanto Powdered)
- 1/4 tsp stevia glycerite (or stevia drops to taste)
- 6 raspberries
- 6 mint sprigs
Can be made 2 days in advance. Keep covered in the refrigerator. If making the cheesecake fluff in advance, make sure to re-whip before assembly.
Place cream cheese in a medium-small bowl and beat until lump free. I use a hand mixer.
Beat in the sour cream and lemon zest until completely incorporated and smooth, making sure to scrape the bowl a few times.
Add the cream and sweetener and whip until the fluff resembles stiff whipped cream. Add the lemon juice and whip again. Taste and adjust flavor if necessary.
Cut the corner off of a medium size ziploc bag and insert the open star tip if you are using. Place the bag inside of a large glass and turn the opening of the bag inside-out over the glass to make filing easier. Spoon the cheesecake fluff into the bag.
Pipe the cheesecake fluff into the lower third of your dessert shooter, pour 1 tsp of raspberry sauce on top. Add more fluff to fill 2/3 of the dessert glass and add another 1 tsp of sauce. Fill the rest of the shooter with cheesecake fluff, leaving room for more sauce.
Top the dessert with 1 more teaspoon of raspberry sauce, add a raspberry, and a sprig of mint to finish. Serve.
Makes 6 small servings at 3.6 NET CARBS each.
Calories: 167kcal | Carbohydrates: 4.9g | Protein: 2.3g | Fat: 15g | Fiber: 1.3g | Sugar: 2g
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