Creamy and delicious, these no-bake keto cheesecake bites are a fun alternative to going through the trouble of baking a cheesecake.
If I had to pick my favorite keto dessert, it would probably be cheesecake. I love chocolate as much as anyone, but there's something so creamy and delicate about cheesecake! I find it irresistible.
The good news: it's very easy to adjust cheesecake and make it keto-friendly. There's no need to convert white flour to low-carb flour, because cheesecake (at least the filling) does not typically contain any four! The base - cream cheese - is already low-carb. All you need to do is replace the sweetener with a sugar-free sweetener.
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An easy keto treat
I especially adore these keto cheesecake bites. They're so tasty! And another big plus is that they are ridiculously easy to make. Baking a cheesecake is a complex process, but making these treats is truly effortless. And they satisfy that craving for something small, sweet and delicious. They also keep quite well in the fridge.
Ingredients
You'll only need a few simple ingredients to make these keto treats. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
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. The glycerite formulation nearly eliminated any after-taste. If you don't like stevia, you can use your favorite powdered sweetener instead (a regular granulated sweetener might feel grainy). I haven't tried making these with a liquid sweetener other than stevia.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. I find that the difference in flavor is quite pronounced in no-cook recipes.
Toppings: I like to use shredded coconut and unsweetened cocoa powder.
Instructions
How to make keto cheesecake bites? It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
You simply combine softened cream cheese, a sweetener, and vanilla extract. I put them all in a bowl and mix them by hand. You can use an electric handheld mixer if you wish.
Your next step is to 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 them right away, or refrigerate for 30 more minutes to help them set and firm up. That's it!
variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- In addition to cocoa powder and shredded coconut, other tasty toppings include almond flour and peanut flour (or PB2).
- You can add a handful of dark 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 overpowering, so I only use ¼ teaspoon.
Frequently asked questions
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. 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 they are cheesecake-inspired. Kind of like these cheesecake-stuffed strawberries. They ARE fairly similar to no-bake cheesecake. But they're obviously different than a baked cheesecake.
Serving suggestions
I usually serve these tasty little treats with coffee after a meal. But sometimes, when I have leftovers, I grab one and have it as a quick pick-me-up. But for the most part, I view these as a dessert, to be enjoyed once in a while.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for 4-5 days. Just make sure you remove them from the fridge 15 minutes before serving. Much like chocolate, cheesecakes are best enjoyed at room temperature.
More cheesecake recipes
My favorite is this wonderfully creamy keto cheesecake. It requires some work, like all cheesecakes, but I do think it's well worth it.
Another wonderful recipe that combines cream cheese and chocolate is this easy recipe for mini chocolate cheesecakes.
And these mini cheesecakes are easy to make, pretty, and delicious! You don't have to use the topping, but it does add great flavor.
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Recipe card
Keto Cheesecake Bites
INGREDIENTS
- 4 oz cream cheese softened
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite (equals 2 tablespoons sugar)
Toppings:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons unsweetened shredded coconut
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 it was 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.
- Store leftovers in the fridge in an airtight container. Remove them from the fridge 15 minutes before serving.
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NOTES
- In addition to cocoa powder and shredded coconut, other tasty toppings include almond flour and peanut flour (or PB2).
- You can add a handful of dark chocolate chips to the cream cheese mixture after you're done mixing it. Use a rubber spatula to mix them in.
- Sometimes I use coconut extract instead of vanilla. Its flavor is more intense, so I only use ¼ teaspoon.
- You can easily double the recipe and make 14 bites.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 