Keto mini cheesecake bites are easy to make and perfect to have on hand for whenever you want a sweet treat. These bite-sized desserts offer a delightful combination of creamy cheesecake flavor and satisfying textures, all while adhering to the principles of a ketogenic diet. Whether you're a seasoned keto enthusiast or simply looking for a healthier alternative to traditional sweets, these cheesecake bites are sure to please.
Why Keto Cheesecake Bites?
Cheesecake is one of the most popular desserts amongst people following a keto diet because it its naturally very low in net carbs. These no-bake cheesecake bites require only 10 minutes prep and 5 ingredients.
Baking a keto cheesecake can be a complex process, but making these treats is effortless, and they satisfy that craving for something small, sweet, and delicious. Mini cheesecake bites are really easy to make. Simply mix cream cheese with our sugar free flavoring syrup and a few other ingredients, then cover with melted chocolate and chill.
Ingredients
Here's what you'll need to create these delectable keto cheesecake bites:
For the Cheesecake Filling:
- Cream Cheese: Make sure that you use full-fat cream cheese and that you allow it to come to room temperature before using. It’s best if your cream cheese and eggs are both at room temperature.
- Sweetener: I used swerve confectioners, but feel free to use your favorite sugar-free keto sweetener. You can use your favorite powdered sweetener (a regular granulated sweetener will feel grainy). I use stevia glycerite.
- Vanilla Extract: Use the best quality you can. Sometimes, I use coconut extract instead of vanilla. For extra vanilla flavor, add fresh vanilla bean or vanilla bean paste.
- Sour Cream:
- Eggs: I recommend using large eggs and allowing them to come to room temperature with the cream cheese. After adding the eggs, don’t overbeat.
- Almond Flour: The almond flour helps to make the cheesecake mix a little firmer and easier to shape.
- Salt: You don’t want to use more than a pinch of salt, but don’t skip it. It brings out the flavors.
Optional Mix-Ins and Toppings:
- Toppings: I like to use shredded coconut and unsweetened cocoa powder.
- Optional add-ins: You can add 2 tablespoons of mini chocolate chips to the cream cheese mixture after you're done mixing it. Use a rubber spatula to mix them in.
- Sugar free white chocolate chips dyed pink and red!
- Berries: Raspberries, strawberries (chop them first), Blackberries or blueberries would work.
- Nuts: Blanched almonds, hazelnuts, walnuts or pecans.
- Unsweetened desiccated coconut: I recommend to toast it for more flavor.
- Cocoa Powder: Use unsweetened cocoa powder.
- Keto Raspberry Sauce
- Keto-friendly chocolate sauce
- Chocolate chips: For the chocolate shell, melt down your favorite chocolate chips.
For the Crust (Optional):
- Almond Flour: Toast almond flour in a skillet over medium heat for 5-8 minutes or until lightly browned and fragrant.
- Brown Swerve:
- Salt:
- Cinnamon:
- Melted Butter:
Step-by-Step Instructions
Here's how to make these delightful keto cheesecake bites:
Read also: Easy Low-Carb Cheese Crackers
No-Bake Cheesecake Bites
- Combine Ingredients: In a medium bowl, using a hand whisk, whisk together the cream cheese, vanilla, and sweetener until smooth.
- Chill the Mixture: Place the mixture in the freezer for 30 minutes to harden. If using a shallow bowl, you might be able to freeze the mixture for just 20 minutes.
- Shape into Balls: Scoop out a measuring tablespoon of mixture per bite. Roll the mixture in your hands to shape it into a ball.
- Add Toppings: Place the toppings in shallow bowls. Roll the cheesecake balls in the toppings.
- Chill (Optional): Alternatively, place them in an airtight container and refrigerate for 30 minutes to allow them to set.
- Serve: You can now enjoy your keto treats!
Baked Mini Cheesecake Bites
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Prepare the Crust (Optional):
- Mix together the almond flour, granular sweetener, and butter.
- Spoon the mixture evenly in the muffin cups and press in with your fingers.
- Make the Filling: Combine the cream cheese, egg, powdered sweetener, sour cream, and vanilla extract with a hand mixer until smooth.
- Fill the Muffin Cups: Spoon the mixture evenly into the muffin cups. About 2 tablespoons for each cup.
- Bake: Bake in the preheated oven for 20 minutes.
- Cool and Chill: Remove from the oven and let cool completely. Chill in the refrigerator for at least 3 hours to firm up.
Chocolate Covered Keto Mini Cheesecake Bites:
- Prepare the Cheesecake Bites: Follow the instructions above.
- Melt the Chocolate: For the chocolate shell, melt down your favorite chocolate chips.
- Dip the Cheesecake Balls: dip the cheesecake balls into the melted chocolate.
- Chill: Chill in the refrigerator for at least 30 minutes to firm up.
Tips and Tricks
- Room Temperature Ingredients: Make sure that you let the ingredients come to room temperature before mixing. This will yield the smoothest cheesecake. It’s best if your cream cheese and eggs are both at room temperature.
- Don't Overbeat: After adding the eggs, don’t overbeat. I accidently overbeat my mixture when I was taking the process shots, and the filling rose up so much that it sank and cracked as they cooled.
- Toast Almond Flour: Toast your almond flour in a skillet over medium heat, stirring frequently. It should only take about 5-8 minutes; just toast it until it smells fragrant and turns golden brown.
- Check the Label: When choosing cream cheese, always read the label. The number of carbohydrates can vary by brand.
- Oven Thermometer: If you routinely have issues with baking times being incorrect, I recommend making a small investment in an oven thermometer.
- Customization: Once you get a handle on this extremely easy recipe, you can customize it to your liking. You can add a layer of crust made out of our butter cookies and melted butter, or a little jam to make this a strawberry chocolate cheesecake. You can also make these cheesecake bites to fit the season. If you’re getting ready for a Galentine’s party, you can make a plate of these with our sugar free white chocolate chips dyed pink and red! And of course, don’t forget keto pumpkin cheesecake bites! When it’s fall, it’s time to bust out that pumpkin and make a delicious healthy pumpkin cheesecake. This recipe can be modified to turn into a gorgeous fall treat by adding a little pumpkin puree into the cheesecake mixture.
Variations
- Pumpkin Cheesecake Bites: Change up the filling by adding 3 tablespoons of pumpkin puree and 1 teaspoon of pumpkin spice. Leave out the berry in the middle.
- Chocolate Cheesecake Bites: Mix 2 tablespoon cocoa powder into the filling (you'll probably need to increase the sweetener as well). Roll in cocoa powder.
- Nut-Free Cheesecake Balls: You can replace the almond flour in the filling with 2 tablespoons coconut flour. Instead of the nut coating, use unsweetened desiccated coconut. I recommend to toast it for more flavor.
- Mini keto pumpkin cheesecake bites: You can make mini keto pumpkin cheesecake bites by following this recipe and adding pumpkin puree to the cheesecake mixture. We suggest starting with half of a 15oz can of pumpkin puree and adding more to taste. You can then add pumpkin pie seasoning (about 2 tsp) and mix it up.
Serving and Storage
- How to serve: I usually serve these tasty little treats with coffee (or iced coffee) after a meal.
- Storage: You can store these bites in an airtight container in the fridge for up to 5 days. Remove them from the fridge 15 minutes before serving.
- Freezer: Great news - they are also great for freezing. Freeze for up to 3 months. In fact, the balls taste wonderful when half-frozen. You can freeze cheesecake bites! These mini cheesecakes covered in chocolate freeze well. You can enjoy them frozen or thawed for a few hours in the refrigerator.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #cheesecake #bites #recipe