- 8 oz. [250g] Philadelphia cream cheese room temperature and cut into cubes
- 1 T powdered xylitol*
- 1 T powdered erythritol
- 4 drops EZ-Sweetz
- 1/2 tsp. red velvet extract
- 1 T vanilla extract
- 1 cup frozen raspberries
For Raspberry Syrup:
- 2 cups frozen raspberries
- 1 T xylitol
- 1 T erythritol
- 2 drops EZ-Sweetz
- 1/4 cup water
For Whipped Cream:
- 4 cups heavy whipping cream
- 2 tsp. powdered xylitol
- 2 tps. powdered erythritol
- 1 drop EZ-Sweetz
- 1 tsp. vanilla extract
- Fresh raspberries for layers and decoration**
Put all ingredients **EXCEPT FROZEN BERRIES** into stand mixer bowl (or use a hand mixer and a large bowl). Beat on low speed to combine, then increase speed and beat until smooth.
Add frozen raspberries to cheesecake mix and beat until raspberries are fully incorporated, and the mixture is smooth. Cover the bowl containing cheesecake mix with cling wrap and put in the fridge.
Put raspberries in a small frying pan or saucepan over a low heat.
Add xylitol, erythritol, and EZ-Sweez to the water and stir until dissolved. Add sweetened water to raspberries in the pan.
Using a wooden spoon or spatula, press down on raspberries and stir the mixture over low to medium heat, until berries break down, liquid reduces, and mixture reaches a thin, syrup consistency.
Empty raspberry syrup into jug (easier to pour later). Cool in fridge.
Put all ingredients in stand mixer bowl. Beat cream mix on low speed until it begins to thicken, then increase to medium speed until soft peaks form (do not overbeat).
Remove cheesecake mixture from fridge and add half of the freshly whipped cream mixture to the cheesecake mixture. Fold in cream until fully combined.
Put three fresh raspberries into the bottom of each serving dish. Using half of the cheesecake mixture, spoon cheesecake mixture over raspberries, spreading evenly with back of small spoon.
Add 1 T of whipped cream to each dish and spread out evenly to the edge of the dishes, then top with three more fresh raspberries.
Remove raspberry syrup from fridge and pour a little over raspberries in each dish, until all the syrup has been used.
Add another layer of cheesecake mixture to each dish, until all of the cheesecake mixture has been used.
Decorate and Chill
Spoon remainder of whipped cream into a piping bag and use a large star-shaped tip to pipe swirls of cream into each dish (or just spoon on dollops of whipped cream if preferred). Top each dish with three fresh raspberries.
Place dessert dishes onto a tray and chill in the fridge until ready to serve. Enjoy!
Tip: If using cream cheese straight from the fridge, remove foil, cut into cubes, place in bowl covered with cling wrap. Nuke for 45-60 seconds to soften slightly.
*Just like chocolate, xylitol is toxic to animals and may prove fatal if ingested. Store xylitol and/or any foods or drinks containing it away from pets. If you wish to use an alternative sweetener, you'll find a variety of them in my free sugar swapper.
**You will need 9 fresh raspberries per serving for layers and decoration
Additional Options Using This Recipe:
Option: Create two desserts from this recipe. Make full recipe as directed then use some of the mixture for a raspberry cheesecake mousse. Use any leftover raspberry cheesecake mousse filling and spoon over a sugar-free cheesecake base (my citrus cheesecake base would work well for this). Top with whipped cream and berries!
Calories: 537kcal | Carbohydrates: 10g | Protein: 4g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 194mg | Sodium: 136mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2140IU | Vitamin C: 12.5mg | Calcium: 116mg | Iron: 0.5mg