These Keto Cheesecake Bites are going to rock your world. They’re no-bake, and dipped in sugar-free chocolate for an extra special treat. Only 2.9g net carbs per serving!
You know the happy dance you do when you bite into something delicious? Well I guarantee that these keto cheesecake bites are going to make you do that dance.
You won’t care where you are or who might be watching. You are just going to be shaking that thang all over, completely oblivious to the outside world. Because these little treats are pure happiness and that is no exaggeration!
I have made these no bake cheesecake bites countless times for parties and get togethers. I also have a dear friend who keeps them in her freezer at all times, she loves them so much. And she’s not even keto, so that tells you something!
Why you need to try this recipe
I love keto cheesecake and I don’t mind spending the extra effort making a big one when I have the time. It’s more work but it can definitely be worth it.
But no bake cheesecake bites are remarkably simple. It takes no eggs, so it’s perfect for those with egg allergies. And as long as you blend your ingredients properly, they can be just as creamy and delicious as a baked cheesecake.
I have some extremely popular no bake recipes, including Easy Keto Pumpkin Cheesecake and Keto Strawberry Cheesecake. These keto cheesecake bites have quickly become a fan favorite too!
I love that I can scale the recipe up or down, as needed. I also love that I can store them in the freezer for months, so I have a quick sweet treat when I need one. And I adore the combination of the pecan crust, the creamy vanilla cheesecake, and the crisp chocolate shell.
They are a must-make for cheesecake lovers.
Reader Reviews
“They were a success at the potluck last night. My first low carb sweet I took to it. Thanks for the delicious recipe!!” — Sigi
“These cheese cake bites are the bomb!!!! Will be a repeat treat for sure!!!” — Wendy
“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 snickerdoodle cookies in a Ziploc made that like a crust” — Jennifer
Ingredients you need
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- 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.
- 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.
Step-by-step directions
- For the crust, whisk together the pecan flour, sweetener and salt in a bowl. Stir in the melted butter until the mixture clumps together. Divide the mixture among 30 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.
- For the filling, 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.
- 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.
Expert tips
Keto no bake cheesecake bites are easy to make, but here are my best tips for getting it right:
- Press the crust very firmly into the bottom of the mini muffin liners, so it holds together well.
- 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. I always add cocoa butter to help it melt more smoothly. If you don’t have cocoa butter, you can use 1 tablespoon of coconut oil.
- Make sure your bites are frozen solid before dipping! Then quickly toss them around in the melted chocolate with two forks, lift them out, and tap off the excess chocolate. The chocolate will set quickly because the bites are frozen.
Recipe FAQs
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?!
Keto Cheesecake Bites
Equipment
- 30 mini muffin cups (silicone or parchment)
Ingredients
Crust
- ½ cup pecan flour (can sub almond flour)
- 2 tablespoon powdered Swerve Sweetener
- ⅛ tsp salt
- 1 ½ tablespoon butter, melted
Cheesecake Filling
- 8 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- ¼ cup heavy whipping cream (room temperature)
Chocolate Coating
- 4 ounces sugar-free dark chocolate chopped
- ¾ ounce cocoa butter
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 30 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.
Kathy says
So easy to make and so satisfying. I love this recipe!
Con knee says
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
Carolyn says
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.
ffabbb says
These were Awesome!!!
Virginia Sanchez says
Carolyn, what is the difference between heavy cream & whipping cream?
Carolyn says
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.
Sigi says
They were a success at the potluck last night. My first low carb sweet I took to it. Thanks for the delicious recipe!!
Carolyn says
So glad to hear it!
Crystal says
Does low fat cream cheese work well in this recipe?
Carolyn says
I never use it because it really doesn’t bake that well.
Terri B says
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.
Jennifer says
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
Wendy Walton says
These cheese cake bites are the bomb!!!! Will be a repeat treat for sure!!!
Cheryl Hunt says
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!!
Kathy Clark says
Can I make these without the crust? I
RJ says
Hi there, I was wondering if Lakanto Monkfruit Sweetener with Erythritol could be substituted for Swerve.
Carolyn says
Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/