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.
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 chocolate covered cheesecake bites are pure happiness and that is no exaggeration!
And best of all, it’s a no-bake cheesecake recipe, so it’s extra easy to make!
Keto No Bake Cheesecake
I love all sorts of 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.
No bake cheesecake, on the other hand, is really remarkably simple. It also takes no eggs, so it’s ideal for those with egg allergies and intolerances. And it can be just as creamy and delicious as the baked kind, if you take care to properly blend your ingredients.
I have many wonderful and well-loved keto no bake cheesecakes, including my famous Keto Blueberry Cheesecake Pie, and my Mini Keto Chocolate Cheesecake.
When researching cheesecake bites, I decided to go with a no bake version. I could tell it would simplify the process significantly.
Most cheesecake bite recipes have you baking the cheesecake, cooling it, freezing it, cutting it into small squares, re-freezing the squares, and then dipping it into the chocolate.
SO MANY EXTRA STEPS! Who needs all that extra work? Especially in the warm weather, when you don’t want to turn on the oven!
Chocolate Covered Cheesecake Bites
I first spotted cheesecake bites like these on Gluten Free on a Shoestring, and thought they would be a great recipe to ketofy. I then spotted similar treats on Handle the Heat, and these ones were fully dipped in chocolate. I knew that was the way I wanted to go.
But both of these recipes required baking the cheesecake bars and I decided to make it easier by doing no bake cheesecake.
And then I decided to make it even easier on myself by making the keto cheesecake bites in silicone mini muffin cups. That way, there would be no need to freeze and cut up, and freeze again.
May I say it worked like a dream? A creamy, rich chocolate covered cheesecake dream!
Tips for Keto Cheesecake Bites
Keto no bake cheesecake bites are easy to make, but here are my best tips for getting it right:
- I used pecan flour for an extra flavorful cheesecake crust. But you can easily swap in almond flour instead. And if you want to be nut-free, try using sunflower seed flour.
- Press the crust very firmly into the bottom of the mini muffin liners, so it holds together well.
- You really need a powdered, or confectioner’s style, sweetener for both the crust and the filling, so it’s not gritty.
- 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.
Storing Keto Cheesecake Bites
These little treats are a great make-ahead recipe. Because you freeze the bites before dipping in chocolate, you can make them several weeks in advance and keep them frozen.
I do recommend dipping in chocolate closer to the time of serving, so they don’t become gray or freezer burnt.
Keep your cheesecake bites refrigerated, although they can sit out for an hour or so before serving, assuming you don’t live in a very hot climate.
They will last in the fridge for up to a week, as long as your cream cheese and cream were fresh.
Ready to make some easy and delicious Keto Cheesecake Bites?
More Bite-Sized Keto Desserts
- Keto Salted Caramel Brownie Bites
- Keto Ice Cream Bites
- Keto Mint Chocolate Chip Truffles
- Keto Rum Balls
- Keto Cookie Dough Bites
- Mini Carrot Cake Bites
Keto Cheesecake Bites
- 30 mini muffin cups (silicone or parchment)
- ½ cup pecan flour (can sub almond flour)
- 2 tablespoon powdered Swerve Sweetener
- ⅛ tsp salt
- 1 ½ tablespoon butter, melted
- 8 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- ¼ cup heavy whipping cream (room temperature)
- 4 ounces sugar-free dark chocolate chopped
- ¾ ounce cocoa butter
- 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.
- 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.
- 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.
These were Awesome!!!
Virginia Sanchez says
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.
Terri B says
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
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
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/