Keto cheesecake bites are perfect when you want the taste of a cheesecake QUICK and without all the work! These easy no-bake cheesecake balls require only 10 minutes prep and 5 ingredients.
Cheesecake is one of the most popular desserts amongst people following a keto diet because it its naturally very low in net carbs. I adore it and have a bunch of recipes for keto cheesecakes on my website, from lemon or blueberry to peanut butter or chocolate.
Sometimes though I want the TASTE of cheesecake without all the work and time involved. No baking, no whipping of heavy cream, no worrying that my cake could split or crack.
And I just don't want a big cake in the house either.
Because if there are no guests, I'll end up eating it all myself!
That's where these no-bake cheesecake bites come in. They are like mini cheesecakes turned on their head - with a crunchy almond crust coating, a creamy filling and a surprise raspberry in the middle.
Here's why I think you MUST make them:
Jump to:
🌟 Why You'll Love This Recipe
- Creamy texture
- Classic cheesecake flavor with a fruity raspberry filling
- Quick - Just 10 minutes prep
- Handy built-in portion control
- Easy - all you need is a bowl and a fork
- Naturally gluten-free
- Sugar-free and keto-friendly
- Only 1.9g net carbs
The recipe can easily be scaled up or down depending on how many bites you'd like!
Ingredients
Here are the ingredients you'll need.
- Full-fat cream cheese
- Ground almonds or almond flour
- Raspberries - These can be fresh or frozen raspberries.
- Powdered sugar substitute - Any sweetener will work here, from erythritol monk fruit blends to xylitol, allulose or stevia drops.
- Vanilla extract - Check that it is sugar free. Or, use lemon juice instead.
- Blanched almonds - You can also use other nuts such as hazelnuts, walnuts or pecans. This is our substitute for a cheesecake crust.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1. In a large mixing bowl, combine the cream cheese, powdered sweetener, almond flour and vanilla extract. Taste and adjust the sweetener.
Step 2: Line a baking sheet with parchment paper. Spoon 12 dollops of the fat bomb filling onto it. Freeze until the mix firm enough to roll into balls.
Step 3: While the cheesecake balls are cooling, toast the nuts until golden. I do this in the oven, although you could also dry-roast them in a frying pan over a low heat.
Step 4: Once the nuts are cooled, chop them finely with a sharp knife. I tried pulsing them a food processor but it didn’t work as well as by hand as you want the nuts to have texture and not be like flour.
Step 5: Once the cheesecake mixture is chilled, roll it into balls. Place a raspberry in the middle and press the mixture around to seal.
Step 6: Lastly, roll the balls in the crushed toasted nuts.
FAQ
The almond flour helps to make the cheesecake mix a little firmer and easier to shape.
Yes, it is possible. I recommend to spread the mixture into a pan lined with parchment paper as it will be very soft. Freeze it and then cut it into bite-sized squares. Or, spoon the mix into a silicone mini muffin pan to create single serve portions.
Of course. Blackberries would work, as would strawberries (chop them first) or blueberries.
You can replace the almond flour in the filling with 2 tablespoons coconut flour. Instead of the nut coating, use unsweetened desiccated coconut. I recommend to toast it for more flavor.
Variations
Pumpkin cheesecake bites: Change up the filling by adding 3 tablespoons of pumpkin puree and 1 teaspoon of pumpkin spice. Leave out the berry in the middle.
Chocolate cheesecake bites: Mix 2 tablespoon cocoa powder into the filling (you'll probably need to increase the sweetener as well). Roll in cocoa powder.
Storage
Refrigerator: Low carb cheesecake bites need to be stored in the fridge - they're good for up to 5 days.
Freezer: Great news - they are also great for freezing. Freeze for up to 3 months.
In fact, the balls taste wonderful when half-frozen. Just be sure to allow them to soften a little at room temperature before eating so you don’t break a tooth!
Related recipes
Here are more sugar-free cheesecake recipes to try, from fat bombs to the great big classic cake:
- Keto Cheesecake Fluff5 Minutes
- Keto Mug Cheesecake (Microwave Recipe)8 Minutes
- Keto Cheesecake Fat Bombs2 Hours 10 Minutes
- Sugar Free Cheesecake7 Hours 15 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Cheesecake Bites
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup cream cheese 240g
- 1 teaspoon vanilla extract
- 3 tablespoon powdered erythritol
- ½ cup almond flour 50g
- 12 raspberries 40g
- ¾ cup blanched almonds 100g, toasted and chopped fine, or desiccated coconut
Instructions
- Place the cream cheese, vanilla and sweetener in a mixing bowl and stir with a spatula to combine. Add the almond flour and mix again until smooth. Taste and adjust the sweetness to taste.
- Line a baking tray with greaseproof paper. Spoon 12 dollops of mixture onto it (it will be too wet to roll at this point). Place in the freezer for 20 - 30 minutes or until firm enough to roll.
- Roll the mixture into truffles using your hands and place a raspberry in the middle and press the mixture around to seal the truffle. Roll in crushed toasted nuts or desiccated coconut.
- Place back on your baking tray and freeze for 1 - 2 hours or place in fridge and keep there until ready to eat for a softer cheesecake bite. If you freeze, just allow to soften at room temperature to your desired texture.
LA
Can Monk sugar be used in place of erytheral powder sugar?
Katrin Nürnberger
Monk fruit sweetener is normally a blend of erythritol and monk fruit. Check your pack - monk fruit on its own is very sweet, just like stevia. It is normally blended with a filler, such as erythritol. And yes, you can use any monk fruit sweetener blend in this recipe, as long as it is a 1:1 sugar replacement.
Sandra de ‘Fries
Hi Katrin I love the look of this cheesecake small sweet with the berry inside and nuts on outside. I have rheumatoid arthritis and try to watch what I eat to help with my painful inflammation. I was wondering what the quantity amounts were for the ingredients please. Sandra from Australia
Katrin Nürnberger
Hello Sandra, you can find the ingredient amounts in the recipe card at the bottom of the post. There is a jump-to-recipe button at the top of the post that takes you straight there. Hope this helps and enjoy the cheesecake bites!
Diana
Hi, katrin
I love yr recipes. Thank you for them.
Can I use frozen berries as fresh berries are so expensive and hard to find here. Wd mango pcs do as well?
Katrin Nürnberger
Yes, of course, frozen will work too. Mango as well.
Nombulelo
I have tried some of Katrin's recipes, thumbs up very tasty. She has given me personal attention in explaining whatever am asking. More for me shes provided alternatives to flour as I need to quit consuming it, as well as sugarless snacks. It's amazing how she finds time to respond to emails. THANK YOU
Lots love
Nombulelo
Jo
Made these at the weekend and total hit! Amazing recipe. Thank you Katrin.