Creamy and delicious, these no-bake keto cheesecake bites are a fun alternative to going through the trouble of baking a cheesecake. Made with five ingredients, they are easy to make and last several days in the fridge.
Cheesecake is my favorite dessert. I love chocolate desserts like keto chocolate or keto brownies, 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 and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Soft cream cheese: I always use full-fat cream cheese when making this recipe.
- Sweetener: I use stevia glycerite. You can use your favorite powdered sweetener (a regular granulated sweetener will feel grainy). I haven't tried making these with a liquid sweetener other than stevia.
- Vanilla extract: Sometimes, I use coconut extract instead of vanilla. Its flavor is more pronounced, so I use just ¼ teaspoon.
- Toppings: I like to use shredded coconut and unsweetened cocoa powder. Other tasty toppings include almond flour and powdered peanut butter.
- 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. Chopped nuts are another good option.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine softened cream cheese, a sweetener, and vanilla extract. Freeze the mixture for about 30 minutes to 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.
Recipe Tips
- 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.
- Flavor: Just like cheesecake-stuffed strawberries, these bites are cheesecake-inspired. They're closer to a no-bake cheesecake than to a baked one.
- How to serve: 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.
- 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. I don't recommend freezing them.
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 will feel grainy). I haven't tried making these with a liquid sweetener other than stevia.
- 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. I don't recommend freezing them.
Nutrition per Serving
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Disclaimers
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.
