Easy No Bake Keto Cheesecake Bites

Keto cheesecake bites are perfect when you want the taste of a low carb cheesecake QUICK and without all the work! These easy mini keto cheesecake balls require only 10 minutes prep and 5 ingredients.

Cheesecake is one of the most popular desserts amongst people following a low carb diet or keto diet because of its low net carb count. I adore it and have a bunch of awesome delicious keto cheesecake recipes on my website, from this refreshing Lemon Low Carb Cheesecake to a decadent Keto Double Chocolate Cheesecake.

Sometimes though I want the TASTE of low carb keto cheesecake without all the work and time involved. And I just don't need a HUGE cake - because if there's no guests, I'll end up eating it all myself!

No bake cheesecake fat bombs

That's where these keto cheesecake bites come in. They take only 10 minutes prep and have a handy in-built portion control. Also there's no equipment needed - no muffin pan, no electric mixer - just a bowl and a fork.

Basically, they are keto cheesecake fat bombs! A super satisfying gluten free, sugar free dessert with only 1.9g net carbs per portion.

The recipe can also easily be scaled up or down depending on how many bites you'd like!

How to make keto cheesecake bites

Ingredients

• full fat cream cheese
• ground almonds (that's almond flour in the US)
• raspberries
• powdered erythritol
• vanilla extract
• blanched almonds

I used the Lakanto Classic sweetener, which I powdered in the food processor. Any sweetener will work here though, from erythritol to xylitol to allulose to stevia drops.

Definitely use powdered sweetener so you don't get a gritty texture.

Mix the cheesecake filling

Start by mixing the cream cheese, sweetener, almond flour and vanilla extract in a bowl. The almond flour helps to make the mix a little firmer. Taste and adjust the sweetener.

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.

Prepare the coating

While the low carb cheesecake bites are cooling, prepare the crust. I like to toast my nuts for a better taste, although this is optional.

To toast the nuts, preheat the oven to 200C / 180 fan. Roast on a baking tray for 8 minutes until golden.

Alternatively, dry fry them in a frying pan over a low heat for about 4 minutes. Move them around regularly so they don't burn!

Allow to cool, then chop finely with a sharp knife on a chopping board. I tried pulsing in 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.

In place of the nuts you could also use unsweetened desiccated coconut. Either use it as is, or toast it as well (175C / 155 fan 8 - 10 minutes).

Assemble the cheesecake balls

Once the mixture is chilled, roll it into balls using your hands. Place a raspberry in the middle and press the mixture around to seal the truffle.

And last but not least...

... roll them in the crushed toasted nuts or the desiccated coconut. That's it!

Recipe variations

Use different berries: blackberries would work, as would strawberries (chop them first) or blueberries.

Change the coating: Any chopped nuts will do, from hazelnuts to walnuts or pecans.

Use coconut flour: You can replace the almond flour in the filling with 2 tablespoon coconut flour.

Keto pumpkin cheesecake bites: change up the filling by adding 3 tablespoon of pumpkin puree and 1 teaspoon of pumpkin spice. Leave out the berry in the middle.

Keto 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.

How to store keto mini cheesecake bites

I stored them in the fridge - they're good for up to 5 days.

Low carb cheesecake bites are also suitable for freezing (up to 3 months). Allow to soften a little at room temperature before you eat them so you don’t break a tooth!

More Keto Cheesecake recipes

• Sugar Free Keto Cheesecake Fluff - A gorgeous cheesecake mousse, ready in 5 minutes.
• Keto Mug Cheesecake - yes, you make it in a microwave! Who would have thought these easy keto mini cheesecakes can be on the table in 5 minutes?
• Keto Salted Caramel Cheesecake Fat Bombs - little life savers when you need a keto treat, made in a mini muffin tin.
• Sugar Free Cheesecake Recipe - the mother of all keto dessert recipes. The ultimate no bake sugar free cheesecake.

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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 5 votes

Print Recipe Pin Recipe Rate

Prep Time 10 mins

Cooling Time 30 mins

Total Time 40 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. ***As an Amazon Associate I earn from qualifying purchases.

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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