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
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- 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 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
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Who has “cocoa butter” lying around? This is not “easy”
This comment makes no sense. No one has ANY of the ingredients “just lying around”. But people who choose to follow a keto diet know that they may need to purchase some specialty ingredients for recipes like this. Don’t make it if you don’t want to, but don’t be angry that the recipe is written in a way to provide the best possible results.
I made these today and during the taste-testing of the creamy filling that I experienced a strong sugary after-taste when I thought “this is likely going to be flop” but I continued as you directed. It took me about 6 hours to finish 24 mini-cups. To my surprise, a single cheescake bite satisfied my sugar craving and didn’t have that sugary after-taste. I only tasted the one and thought this recipe is a keeper. I told my family and they rushed to taste it. Later that night when I went to grab another, they were all gone! I was so upset with them because I’m the only diabetic in the family and they ate them all up before I could enjoy my second bite.
I made these with Almond flour because I did not have Pecan flour on-hand so when I make this recipe again, I will taste the difference. Also, I will make double the crust because the cheesecake filling overpowers the 1/2 tsp in each bite. Still, it was very yummy.
Before I became a diabetic, I used to make chocolate covered bon-bons in the same manner here. To make the covering process easier, I would use a piping bag and squeeze a dab of chocolate in the bottom of the silicone mini-cup, place the frozen ball in the center and push down using a tart tamper which would cause the chocolate to fill the sides then pipe a tiny amount of chocolate on top and smooth it with a spoon or butter knife. It’s not as messy as the two-fork method, and the product appears more professionally done, no lumps, just smooth.
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!
easy and yummy!
ohhhh my goodness these are delicious! Carolyn you always amaze me with your keto recipes. I’ve bought all your hard copy cook books. I cannot believe I haven’t tried before. I will have forget about them until tomorrow. Thanks
.
Would pecans ground finely in a food processor give me pecan “flour”? Have you tried it? I’d like to use up the frozen bags of pecans first before I buy the flour, if it would work out.
Can you use chocolate cocoa butter wafers in place of regular cocoa butter
No, that’s just adding more chocolate. You need cocoa butter or coconut oil to thin it out.