If you love cheesecake and you love no-bake recipes, you simply must give these Keto Cheesecake Bites a try. They are creamy, sweet, and have a rich dark chocolate shell. Keep them in your freezer for when those dessert cravings strike!
★★★★★
Christina says: “It was a huge hit at brunch! These were so easy to make and taste delicious, they will probably be my go-to sweet treat from now on!“
The Perfect No-Bake Keto Treat
You know the happy dance you do when you bite into something delicious? Well these keto cheesecake bites are going to make you dance around with joy. They are little bite-sized mini cheesecakes dipped in chocolate, just begging you to enjoy them.
I love keto cheesecake and I don’t mind spending the extra effort making a big one when I have the time. But no-bake cheesecake is quick and simple to make, so you can enjoy the deliciousness that much faster.
I have made these no bake cheesecake bites countless times for parties and get togethers. They disappear far too quickly, so I often make a double batch. And I’ve learned to hide some in my freezer so I can enjoy them on my own time.
If you love no-bake desserts, try Easy Keto Pumpkin Cheesecake or Keto Peanut Butter Mousse next!
Ingredients and Substitutions
- Pecan flour: For the no bake crust, I like using pecan flour. It adds wonderful flavor! But you can also use almond flour, or even sunflower seed flour for a nut-free crust.
- Powdered Sweetener: You really need a confectioner’s style sweetener for both the crust and the filling, so it’s not gritty. Both erythritol and allulose work, although allulose makes them softer and slightly squishier.
- Cream cheese: It’s not cheesecake without some cream cheese!
- Heavy whipping cream: This helps make the filling softer and easier to work with.
- Sugar-free chocolate: You can use your favorite brand of keto chocolate. Just be sure to chop it up and melt over a double boiler for a smooth consistency.
- Cocoa butter: Keto chocolate tends to melt rather thickly. A little cocoa butter will help thin it out for dipping. You can also use coconut oil but it is meltier at room temperature.
- Pantry staples: Butter, vanilla extract, and salt.
How to Make Keto Cheesecake Bites
- Prepare the crust: Whisk the dry in a bowl. Stir in the melted butter until the mixture clumps together. Divide the mixture among 24 silicone mini muffin cups and press firmly into the bottom.
- Prepare the filling: Beat the cream cheese until smooth. Then beat in the sweetener, vanilla and heavy cream.
- Assemble and freeze: Spoon the filling over the crusts. Place in the freezer until solid, about 4 hours or up to overnight. Once frozen, you can remove the cupcake liners.
- Melt the chocolate: In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
- Dip the bites: Drop each bite into the chocolate, tossing to coat with a fork.
- Let the chocolate set: Place on a baking sheet lined with parchment paper to set and repeat with the remaining cheesecake bites. Keep refrigerated until ready to serve.
Carolyn’s Tips for Success
Room temperature ingredients are very important for the cheesecake filling. If you try to mix them when they are cold or not properly softened, you will end up with a lumpy filling mixture.
Press the filling into the cups with a spoon to try to reduce gaps and air bubbles. Then smooth the tops as best you can. It doesn’t have to be perfect, as the chocolate coating will hide any imperfections.
Always melt the chocolate double-boiler style so that it doesn’t seize. Cocoa butter helps it melt more smoothly. If you don’t have cocoa butter, you can use a little coconut oil.
Make sure your bites are frozen solid before dipping! The chocolate will set quickly because the bites are frozen.
More Keto Cheesecake to Love!
Keto Cheesecake Bites
Equipment
Ingredients
Crust
- 1/2 cup (55 g) pecan flour , (can sub almond flour)
- 2 tbsp powdered Swerve Sweetener
- 1/8 tsp (0.13 tsp) salt
- 1 1/2 tbsp (1.5 tbsp) butter, melted
Cheesecake Filling
- 8 ounces (226.8 g) cream cheese, softened
- 1/3 cup (60.67 g) powdered Swerve Sweetener
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/4 cup (59.5 g) heavy whipping cream, (room temperature)
Chocolate Coating
- 4 ounces (113.4 g) sugar-free dark chocolate, chopped
- 3/4 ounce (21.26 g) cocoa butter, (or 1 tablespoon coconut oil)
Instructions
Crust
- In a medium bowl, whisk together the pecan flour, sweetener and salt. Stir in the melted butter until the mixture clumps together.
- Divide the mixture among 24 silicone mini muffin liners and press firmly into the bottom (about 1 teaspoon per cup). You can also use parchment muffin liners, but place them into a mini muffin tray so that they maintain their shape.
Filling
- In a large bowl, beat the cream cheese until smooth. Then beat in the sweetener and vanilla until well combined. Beat in the heavy cream until the mixture is smooth and creamy.
- Spoon about 1 tablespoon of filling over each crust and press down to fill the whole cup. Smooth the tops.
- Place in the freezer until solid, about 4 hours or up to overnight. Once frozen, you can remove the cupcake liners.
Chocolate Coating
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth. Remove from heat. Line a sheet pan with parchment paper or waxed paper.
- Working with one cheesecake bite at a time and keeping the rest frozen, dip each into the chocolate, tossing to coat with a fork. Lift out and tap the fork on the side of the bowl a few times to remove the excess chocolate.
- Place on the prepared sheet pan to set and repeat with the remaining cheesecake bites.
- Keep refrigerated until ready to serve.
Video
Notes
Nutrition
Frequently Asked Questions
As with any cheesecake, you should keep no bake cheesecake refrigerated until you are ready to serve. But because these keto cheesecake bites are coated in chocolate, they can remain at room temperature for two hours or so without becoming too soft.
These freeze exceptionally well, both before and after coating in chocolate. In fact, I recommend making a big batch and keeping them frozen for whenever you need a quick treat.
This keto cheesecake bite recipe has 6.4g of carbs and 2.9g of fiber per serving. That comes to 3.5g net carbs in 2 cheesecake bites. Because no one eats just one, am I right?!
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Do you have any advice on how to make these with different flavors? Would that work? Stawberry? Key Lime? Peppermint white chocolate?
Also, have you ever tried it crustless?
Any of those work nicely. You don’t want to thin out the cheesecake batter too much, though.
So easy to make and so satisfying. I love this recipe!
If I didn’t want to use swerve or any other sweetener and use regular sugar is it the same measurement? I love these bites, thank you
I am sorry, I can’t really guide you as I don’t use sugar. But because it’s no bake, you can taste it and adjust as needed.
These were Awesome!!!
Carolyn, what is the difference between heavy cream & whipping cream?
The only difference is how high in fat content they have to be to count as “heavy” (over 35% Milk Fat). They both whip into stiff peaks and can really be subbed for each other.
They were a success at the potluck last night. My first low carb sweet I took to it. Thanks for the delicious recipe!!
So glad to hear it!
Does low fat cream cheese work well in this recipe?
I never use it because it really doesn’t bake that well.
Carolyn,
I made these and they are delicious and pretty! I put them in the fridge after making and the chocolate didn’t look so good the next day. Can you give us tips on storing bites that are made with melted chocolate? What does one do to keep the chocolate from turning a less than appealing color? I used Lily’s chocolate chips and coconut oil (didn’t have cocoa butter) melted carefully in microwave, not getting too hot.
These are such a great little dessert I didn’t have pecan flour, so I got this idea smashed a 3 oz bag of keto snicker doodle cookies in q Ziploc made that like a crust and had to use regular muffin tin didn’t have a small one and dark chocolate chunks 60%cacao so delicious
These cheese cake bites are the bomb!!!! Will be a repeat treat for sure!!!
That is a genius idea! I have those vanilla wafer cookies and those chocolate chip cookies ones. I wonder if they’d taste ok. Thx!!
Can I make these without the crust? I
Hi there, I was wondering if Lakanto Monkfruit Sweetener with Erythritol could be substituted for Swerve.
Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Hiya, would you be able to add this in metric as I’d love to try making it but don’t understand the US cup measurements! Many thanks from Sarah in the UK ????
Should be very easy to google the conversions for a recipe this simple, since much of it is in ounces. It takes me a long time to go back and hand correct for metric.
I, too, like using metric weights as opposed to volume measurements to simplify adding ingredients to a bowl. What’s been working for me is to print out the recipe, look up all the conversions that may simplify measuring (keeping teaspoons, tablespoons as is) and noting all the metric #s to my printed recipe. It took awhile to measure out all the different keto ingredients that I didn’t find standard metric measures and create my own conversion table, but once it’s done it’s pretty fast to do on each new recipe {King Arthur has a good conversion table, but a lot of keto ingredients are not included). I also write the equivalents on the top of my flour and sweetener containers for a quick reference. Have loved every recipe of Carolyn’s I’ve tried!
I absolutely wish i had the time to make these into truffles! I am really pressed for time, so i just doubled it and put everything in a 9×9, it fit perfectly! We’ll just have bars instead. They are absolutely delicious! Thank you for providing so many wonderful recipes so that i can have Christmas cookies 🙂 I also made your German Chocolate Truffles and will soon make the Andes Fudge. You are a genius!!!
Hi Carolyn
Can I use a spring-form pan to make these in or a pie dish
I guess so… and then cut them up into bites?
Is there something I can substitute for the cocoa butter?