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
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
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.
Video
Notes
Nutrition
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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?
Do I need to use muffin liners if I’m using a silicone mini muffin pan?
No, you shouldn’t need to for that!
Could you use coconut flour?
No, that doesn’t make a very good crust.
Is there a reason why you use cacao butter instead of coconut oil? I am wondering what cacao butter does. 🙂
Holds up MUCH better at room temperature.
How can i do this with coconut flour? Thank you!
You can’t. It’s not a good sub. But you can try sunflower seed flour if you need to be nut-free.
They look so yummy! And I love that you made a serving 2 cheesecake bites instead of one!
I can’t wait to make these! I can eat so many without feeling guilty! They look so delicious!
I am so excited to try these little gems!! They look amazing!
These were absolutely delicious! Excellent recipe!
Can these just be refrigerated or do they have to be frozen
They have to be frozen if you want to dip them in chocolate. After that, they can be simply refrigerated.
I need to try these
Really looking forward to these later, so glad I didn’t have to turn on the oven! This may be my new summer sweet treat!
Where do you find cocoa butter? The only kind I’ve seen is what you put on your skin for dry skin.
I usually get mine on Amazon but I have seen it at Whole Food. https://amzn.to/2YK5XGR
These look great! I am not a fan of the nut flour/seed flour crusts for my baked cheesecakes. Do you think these would still be fine without a crust?
Mmmm! I love doing the happy dance!!!
Hi Carolyn,
These look great, I’ll definitely add them to the rotation. Cheesecake & chocolate r my 2 favorite sweet things. Lol
I see u chose Lilys Baking bar 4oz as to using the Lilys Chocolate Chips. Can I ask what the advantage is? I checked the price on the baking bar @7.99 & thgt is was too high priced. I can usually pick up the chips for 5.99 for 9oz bag.
Thank u so much in advance!
The bar tends to melt more smoothly but as long as you use cocoa butter, you should be fine.
I try recipes as written , then make subs if I think something will work when I make recipe again. I have never used pe an flour , do you have other recipes featuring pecan flour ?