Keto Cheesecake Bites

These Keto Cheesecake Bites are an easy, single-serve no-bake keto dessert perfect to fix a sweet craving on your keto journey with only 2.3 grams of net carbs per bite.

Plus, these no-bake cheesecake bites are a great recipe to meal prep a week of keto snacks in the freezer.

I love keto desserts but even more keto cheesecake. Cheesecake is one of these popular desserts that we all crave at some point and the good news is that keto cheesecake recipes are very easy to make.

I already shared three keto no-bake keto cheesecake recipes:

• No-bake keto vanilla cheesecake
• No-bake keto key lime cheesecake
• No-bake keto chocolate cheesecake fat bomb
• Keto Mug Cheesecake

So time for my vanilla raspberry cheesecake bites.

What Are Low-carb Cheesecake Bites?

They are sugar-free, gluten-free keto-friendly bite-size cheesecake bites perfect to serve as a snack or single-serve dessert.

They can be eaten as keto fat bombs for fixing your sweet tooth on your keto diet.

How To Make Keto Cheesecake Bites

It’s very easy to make no-bake keto cheesecake bites with only a few ingredients.

All you need is a 9-inch x 5-inch loaf pan lined with a long piece of oiled parchment paper and a few ingredients.

Cheesecake Crust Ingredients

For the sugar-free cheesecake crust, you need:

• Almond flour or almond meal. Learn how to pick the right low-carb flour.
• Butter or coconut oil
• Vanilla
• Erythritol
• Salt
• Cinnamon

You can also replace the amount of almond flour with the same amount of crushed homemade keto graham crackers.

If so, skip the sweetener and cinnamon in the crust ingredient.

Keto Cheesecake Filling

For the filling, you need the ingredients below:

• Cream cheese – softened at room temperature for 30 minutes. Cream cheese is one of the keto-friendly dairy products.
• Sour cream
• Lemon juice
• Vanilla extract
• Powdered sweetener of choice – I like allulose or powdered erythritol as a keto sweetener 
• Raspberries – fresh or frozen

Making The Low-Carb Cheesecake Crust

First, mix the crust ingredients in a bowl until it’s wet and crumbly.

You should be able to stick the ingredient together when squeezed in your hands. If not, add a bit more melted butter until it comes together.

Press the crumble at the bottom of the prepared loaf pan and spread evenly into a thin crust.

Pop the loaf pan in the freezer while making the cheesecake filling.

Keto No-bake Cheesecake Vanilla Filling

This is a simple cheesecake filling, not as fluffy as regular cheesecake because it doesn’t contain whipped cream.

All you need is to beat the cream cheese, sour cream, lemon juice, vanilla, and sweetener in a bowl.

Beat until creamy and well combined – it takes about 1 minute.

Then, spread the cheesecake batter onto the cheesecake crust.

Spread evenly and add 12 raspberries – 3 per row over 4 rows.

Freezing

Freeze the cheesecake for 1 to 2 hours – until the filling is less soft but still easy to cut through.

Serving Chocolate Covered Cheesecake Bites

If you don’t mind an extra 1 gram of net carbs per serving, try covering the cheesecake bites into sugar-free chocolate.

You can serve the cheesecake bites plain, or chocolate covered.

To make a chocolate shell, place sugar-free chocolate chips and coconut oil in a bowl.

Microwave in 30-second bursts, stirring between each until the chocolate is fully melted.

Using two forks, dip each cheesecake bite gently onto the melted chocolate.

Place the chocolate-covered cheesecake bites onto an oiled piece of parchment paper.

Pop the plate with the chocolate-dipped cheesecake into the freezer to set the chocolate shell.

Storage Instructions

These keto mini cheesecakes store very well in the fridge for up to 3 days in an airtight container.

You can store cheesecake for up to 3 months in the freezer. Thaw at room temperature for 1 hour before eating or overnight in the fridge.

Frequently Asked Questions

Below I listed the answers to your most common questions about this no-bake cheesecake recipe.

Allergy Swaps

This recipe has some options if you have lactose allergy or nut allergy.

For example, you can replace:

• Almond flour – replace the almond flour with sunflower seed flour or sesame flour for a nut-free cheesecake crust.
• Cream cheese – swap for lactose-free cream cheese.
• Sour cream – replace with dairy-free, no sugar added coconut yogurt.

Nutrition Information

The nutrition panel provided below is for one bite without the chocolate shell.

If you decide to add the chocolate shell, this adds about 1 gram of net carbs per bite depending on the sugar-free chocolate you are using to dip the bites.

It will also add about 40-55 kcal extra per serving.

More Healthy Dessert Recipes

I love healthy dessert recipes and below are my other favorite desserts for you to try:

Keto Pineapple Upside-Down Cake

Healthy Cheesecake

Keto Fudge

Keto Creme Brulee

Keto Chocolate Pie

Strawberry Ice Cream Popsicle

No-Bake Keto Cheesecake

Keto Fruit Dip

Floating Island Dessert

Have you made these low-carb cheesecake bites? Share a comment or review below to connect with me,

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Want To Save This Recipe?

Enter your email & get this recipe sent to your inbox.

Email(Required)

Hidden

page_url

Hidden

page_title

Hidden

page_image

You'll also be added to our mailing list. We won't send you spam. Unsubscribe at any time.

Phone

This field is for validation purposes and should be left unchanged.

Δ

Keto Cheesecake Bites

2.3gNet Carbs

These Keto Cheesecake Bites are perfect for a quick, single-serve keto dessert when you crave cheesecake but don't feel like baking a whole batch of keto cheesecake.

Author: Carine Claudepierre

Prep: 15 minutes mins

Cool down 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Yield: 12 bites

Serving Size: 1 bite (plain/no chocolate shell)

4.98 from 194 votes

Pin Share Save Saved! Review Print

Ingredients

US Customary – Metric

Cheesecake crust

• ▢ 1 cup Almond Flour scoop and level method
• ▢ 2 tablespoons Granulated Sweetener
• ▢ 3 tablespoons Unsalted Butter melted
• ▢ ½ teaspoon Vanilla Extract
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon Cinnamon

Cheesecake batter

• ▢ 8 ounces Cream Cheese equivalent to 1 packs, at room temperature
• ▢ 2 tablespoons Sour Cream
• ▢ 2 teaspoons Lemon Juice
• ▢ ½ cup Powdered Erythritol
• ▢ 1 teaspoon Vanilla Extract
• ▢ 12 Raspberries

Chocolate shell – optional

• ▢ 1 cup Sugar-Free Chocolate Chips
• ▢ 2 tablespoons Melted Coconut Oil

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cook ModePrevent your screen from going dark

Instructions

Cheesecake crust

• Cover the bottom of a 9-inch x 5-inch loaf pan with a piece of lightly oiled parchment paper keeping the sides hanging out for easier removal later.
• In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, cinnamon, and salt. Stir with a spatula to combine and form a sandy mixture that sticks together if pressed in your hands. If too dry, add 1 teaspoon extra melted butter or water.
• Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to smooth the surface. Refrigerate while making the filling.

No-bake Cheesecake Filling

• In a large mixing bowl, beat with a handheld whisk the softened cream cheese, sour cream for a maximum of 1 minute.
• Stop the beater, add in powdered erythritol, lemon juice, and vanilla extract. Keep beating until everything comes together. Taste the filling and add an extra 1-2 tablespoons of powdered erythritol if not sweet to your liking. Set aside at room temperature.
• Transfer the cheesecake batter onto the loaf pan covered with the cheesecake crust.
• Use a spoon to distribute the cheesecake filling evenly all over the pan.
• Press down the 12 raspberries on top – the recipe makes 12 bites, so you will have 3 raspberries per row over 4 rows – see picture above to help you.
• Freeze 1-2 hours to slightly firm up the cheesecake filling.
• When the cheesecake filling is firm enough but still soft enough to cut through, remove the pan from the freezer.
• Use the hanging pieces of parchment paper to transfer the cheesecake bar onto a chopping board and cut it into 12 small rectangles.
• Optional – (this adds about 1g of net carb per bite) Melt chocolate chips and coconut oil in a mixing bowl in the microwave. It takes about 60 seconds to melt.
• Then use two forks to dip each cheesecake bite into the melted chocolate, wait a few seconds above the bowl to let the excess chocolate run out into the bowl.
• Place each bite on a lightly oiled wire rack and freeze again to set the chocolate shell.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individual slices of cheesecake and thaw them in the fridge the day before serving.

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal   Plans Recipe Ebooks Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

Want My Kitchen Equipment?

Measuring Cups Set

9-inch x 5-inch Loaf Pan

Parchment Paper

Mixing Bowls

Cuisinart Electric Beater

Silicone Spatula

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 bite (plain/no chocolate shell)

Yield: 12 bites

Serving: 1bite (plain/no chocolate shell)Calories: 177.3kcal (9%)Carbohydrates: 3.8g (1%)Fiber: 1.5g (6%)Net Carbs: 2.3gProtein: 3.6g (7%)Fat: 17.3g (27%)Saturated Fat: 6.3g (39%)Polyunsaturated Fat: 1.3gMonounsaturated Fat: 4.2gTrans Fat: 0.1gCholesterol: 29.4mg (10%)Sodium: 87.3mg (4%)Potassium: 50.7mg (1%)Sugar: 1.3g (1%)Vitamin A: 356.7IU (7%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.8mg (1%)Vitamin D: 0.2µg (1%)Calcium: 44.9mg (4%)Iron: 0.5mg (3%)Magnesium: 7.4mg (2%)Zinc: 0.3mg (2%)