Creamy and delicious, these no-bake keto cheesecake bites are a fun alternative to going through the trouble of baking a cheesecake. Made with just five ingredients, they are easy and fun to make, and they last for several days in the fridge.
Cheesecake is my favorite dessert. I love keto chocolate, but cheesecake is so creamy and delicate! I especially adore these keto cheesecake bites. They're delicious and easy to make. Baking a keto cheesecake is a complex process, but making these treats is effortless, and they satisfy that craving for something small, sweet, and delicious.
Ingredients
Here's a look at the ingredients needed to make these bites. The exact measurements are included in the recipe card below.
- Soft cream cheese: I always use full-fat cream cheese when making these. I haven't tried making them with reduced-fat cream cheese, but I suspect it would be too soft to work in this recipe.
- Sweetener: I use stevia glycerite.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Toppings: I like to use shredded coconut and unsweetened cocoa powder.
Variations
- In addition to cocoa powder and shredded coconut, other tasty toppings include almond flour and powdered peanut butter.
- 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. Chopped nuts are another good option.
- Sometimes, I use coconut extract instead of vanilla. Its flavor is more pronounced, so I use just ¼ teaspoon.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You simply combine softened cream cheese, a sweetener, and vanilla extract. I put them all in a bowl and mix them by hand. Freeze the mixture for about 30 minutes. This will make it easier to handle.
Once the mixture is set, shape it into balls and roll them in the toppings.
You can serve these bites right away or refrigerate them for 30 more minutes to help them set and firm up. Look at their inside! So creamy.
Expert Tip
It's important to place the mixture in the freezer for 30 minutes to harden. Otherwise, it will be too soft to shape into balls. You want the mixture hard enough to work with like it was dough. If using a shallow bowl, you might be able to freeze the mixture for just 20 minutes.
Recipe FAQs
It's actually very easy! Since cheesecake typically doesn't contain flour, it's simply a matter of replacing the traditional sweetener with a sugar-free sweetener.
Absolutely. They keep very well in the fridge for several days, and the leftovers taste as good as the freshly made treats. So this is the perfect dessert to make ahead of time.
I would say that just like these cheesecake-stuffed strawberries, they are cheesecake-inspired. They're closer to a no-bake cheesecake than to a baked one.
You can use your favorite powdered sweetener (a regular granulated sweetener might feel grainy). I haven't tried making these with a liquid sweetener other than stevia.
Serving Suggestions
I usually serve these tasty little treats with coffee (or iced coffee) after a meal. But sometimes, when I have leftovers, I grab one and have it as a quick pick-me-up, much like these keto fat bombs.
Storing Leftovers
The leftovers keep well in an airtight container in the fridge for up to 5 days. Remove them from the fridge 15 minutes before serving. Much like chocolate, cheesecake is best enjoyed at room temperature.
More Cheesecake Recipes
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Recipe Card
Keto Cheesecake Bites
Video
Ingredients
- 4 ounces cream cheese - softened
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite - equals 2 tablespoons of sugar
Toppings:
- 2 tablespoons cocoa powder - unsweetened
- 2 tablespoons shredded coconut - unsweetened
Instructions
- In a medium bowl, using a hand whisk, whisk together the cream cheese, vanilla, and sweetener until smooth.
- Place the mixture in the freezer for 30 minutes to harden. You want the mixture hard enough that you can work with it like dough. If using a shallow bowl, you might be able to freeze the mixture for just 20 minutes.
- Scoop out a measuring tablespoon of mixture per bite. Roll the mixture in your hands to shape it into a ball.
- Place the toppings in shallow bowls. Roll the cheesecake balls in the toppings.
- You can now enjoy your keto treats! Alternatively, place them in an airtight container and refrigerate for 30 minutes to allow them to set.
Notes
- In addition to cocoa powder and shredded coconut, other tasty toppings include almond flour and powdered peanut butter.
- You can use your favorite powdered sweetener (a regular granulated sweetener might feel grainy). I haven't tried making these with a liquid sweetener other than stevia.
- The leftovers keep well in the fridge, in an airtight container, for up to 5 days. Remove them from the fridge 15 minutes before serving. Much like chocolate, cheesecake is best enjoyed at room temperature.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.