Keto Cheesecake Bites - No-Bake

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:

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

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:

Tried this recipe? Give it a star rating below!

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Recipe

Keto Cheesecake Bites

Katrin Nürnberger

from Sugar Free Londoner

These Keto Cheesecake Bites are super quick and easy. With just a handful of ingredients they make the best sugar free treat! You could say they’re a deconstructed no bake cheesecake with the crust on the outside and a surprise waiting for you in the centre.

 

5 from 7 votes

Print Recipe Pin Recipe Rate

Prep Time 10 minutes mins

Cooling Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine British

Servings 12

Calories 124 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

• ▢ 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.

Notes

Net carbs: 1.9g per keto mini cheesecake. Makes 12 servings @35g each. 

If the mix accidentally becomes too hard to work with, just allow to soften at room temperature until it is rollable. 

Variations:  Use chopped strawberries or blueberries instead of the raspberry. 

Store in the fridge for up to 5 days or freezer for 3 months. 

Nutrition

Serving: 35gCalories: 124kcalTotal Carbohydrates: 3.7gProtein: 4.1gFat: 12gSaturated Fat: 4.1gFiber: 1.7gSugar: 2g

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