No-Bake Keto Cheesecake Bites – Creamy, Quick, and Low-Carb
These no-bake keto cheesecake bites are a little luxury you can make in minutes. They’re creamy, lightly sweet, and perfectly portioned for a quick treat or an after-dinner dessert. No oven, no fuss, and no complicated steps.
Just mix, chill, and enjoy. If you love cheesecake but want to keep it low-carb, this is your go-to recipe.
Ingredients
Method
- Prep your tools. Line a small baking sheet or plate with parchment paper. Have a small cookie scoop or spoon ready.
- Whip the cream. In a clean bowl, whip the cold heavy cream to medium-stiff peaks. Set aside.
- Beat the base. In a separate bowl, beat the softened cream cheese with the powdered sweetener, vanilla, lemon juice, and salt until smooth and fluffy, about 1–2 minutes. Scrape the bowl so there are no lumps.
- Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Keep the mixture airy and smooth. Taste and adjust sweetness or lemon.
- Chill to firm. Refrigerate the mixture for 20–30 minutes to make it easier to scoop. It should be scoopable but not runny.
- Shape the bites. Use a small scoop or spoon to portion 1–1.5 tablespoon mounds onto the lined sheet. For a truffle look, roll quickly between your palms. Work fast to avoid melting.
- Add coatings. Roll each bite in your chosen coating, or leave them plain and drizzle with a little melted dark chocolate. Keep coatings keto-friendly and unsweetened.
- Set and serve. Chill for at least 1 hour, or freeze for 20–30 minutes, until firm enough to pick up. Serve cold for the best texture.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
These bites deliver the classic cheesecake flavor with a fraction of the carbs. They set up beautifully without baking, so you get a silky, rich texture without heating your kitchen.
You can customize them with different flavors and coatings to match your mood. Best of all, they’re made with simple, familiar ingredients you likely already have.
Ingredients
- 8 oz (225 g) full-fat cream cheese, softened to room temperature
- 1/2 cup heavy whipping cream, cold
- 1/3–1/2 cup powdered erythritol or allulose (adjust to taste; powdered mixes best)
- 1 tsp pure vanilla extract
- 1–2 tsp fresh lemon juice (optional, for brightness)
- Pinch of fine sea salt
- Optional coatings/toppings:
- Finely chopped toasted nuts (pecans, almonds, or walnuts)
- Unsweetened shredded coconut
- 90% dark chocolate, shaved or melted for drizzling
- Crushed freeze-dried raspberries or strawberries (no added sugar)
- Cinnamon mixed with a touch of powdered sweetener
Instructions
- Prep your tools. Line a small baking sheet or plate with parchment paper. Have a small cookie scoop or spoon ready.
- Whip the cream. In a clean bowl, whip the cold heavy cream to medium-stiff peaks.
Set aside.
- Beat the base. In a separate bowl, beat the softened cream cheese with the powdered sweetener, vanilla, lemon juice, and salt until smooth and fluffy, about 1–2 minutes. Scrape the bowl so there are no lumps.
- Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Keep the mixture airy and smooth.
Taste and adjust sweetness or lemon.
- Chill to firm. Refrigerate the mixture for 20–30 minutes to make it easier to scoop. It should be scoopable but not runny.
- Shape the bites. Use a small scoop or spoon to portion 1–1.5 tablespoon mounds onto the lined sheet. For a truffle look, roll quickly between your palms.
Work fast to avoid melting.
- Add coatings. Roll each bite in your chosen coating, or leave them plain and drizzle with a little melted dark chocolate. Keep coatings keto-friendly and unsweetened.
- Set and serve. Chill for at least 1 hour, or freeze for 20–30 minutes, until firm enough to pick up. Serve cold for the best texture.
How to Store
- Refrigerator: Store in an airtight container for 5–6 days.
Keep them cold so they stay firm.
- Freezer: Freeze on a sheet pan until solid, then transfer to a freezer bag or container. They keep well for up to 2 months. Thaw in the fridge for 30–45 minutes before serving, or enjoy semi-frozen for a firmer bite.
- Layer smart: If stacking, separate layers with parchment to prevent sticking.
Why This is Good for You
These cheesecake bites are low in carbs and made without added sugar, which helps support steady energy levels and fewer cravings.
Using full-fat dairy gives them a satisfying, creamy texture that keeps you fuller longer. The sweetener is keto-friendly, so you get the dessert experience without the sugar crash. If you add nuts or dark chocolate, you get a little extra fiber and antioxidants, too.
What Not to Do
- Don’t skip softening the cream cheese. Cold cream cheese makes the mixture lumpy and hard to blend.
- Don’t over-sweeten. Sweetness softens the perception of tang; too much can make the bites taste flat and overly sweet.
Start low and adjust.
- Don’t use granulated sweetener without powdering it. Granules won’t dissolve and will make the texture gritty.
- Don’t leave them at room temperature for long. They soften quickly. Keep them chilled until serving.
- Don’t overmix after adding the whipped cream. Overmixing deflates the mixture and can turn it dense.
Variations You Can Try
- Lemon Bliss: Add 1–2 tsp extra lemon juice and 1/2 tsp lemon zest. Roll in coconut for a bright, tropical bite.
- Chocolate Swirl: Fold in 2–3 tbsp unsweetened cocoa powder with a touch more sweetener, or drizzle with melted 90% dark chocolate.
- Berry Cheesecake: Gently fold in a few chopped raspberries or blueberries (watch the carb count) and dust with crushed freeze-dried berries.
- Cinnamon Roll: Add 1/2 tsp cinnamon and a few drops of maple extract (sugar-free).
Roll in a cinnamon-sweetener mix.
- Nutty Crunch: Mix in finely chopped toasted pecans or almonds and roll the bites in more nuts for texture.
- Espresso Mocha: Add 1 tsp instant espresso powder and 1 tbsp cocoa powder for a coffeehouse vibe.
FAQ
Can I use a different sweetener?
Yes. Powdered erythritol, allulose, or a blend works well. Allulose tends to be smoother and less cooling.
If using a very concentrated sweetener like liquid stevia, start with a few drops and adjust; you may need a tablespoon of powdered erythritol for bulk.
What if I don’t have a hand mixer?
You can whip the cream with a whisk and beat the cream cheese with a sturdy spatula. It takes more effort but works. Make sure the cream cheese is very soft for a smooth result.
Can I make these dairy-free?
Use a dairy-free cream cheese and coconut cream (the thick part from a chilled can).
Add a little extra powdered sweetener to balance the coconut’s natural flavor. Texture may be slightly softer but still delicious.
How many carbs are in each bite?
It depends on your portion size and coatings. As a general guide, a 1–1.5 tablespoon bite without coatings is roughly 1–2g net carbs, assuming keto sweetener and full-fat dairy.
Check your labels and calculate based on your exact ingredients.
Why are my bites too soft?
They may need more chilling time, or the room was warm while you shaped them. Chill the mixture longer before scooping, and keep your hands cool. If needed, pop them in the freezer for a short set.
Can I make them in a mini muffin pan?
Yes.
Line a mini muffin pan with paper liners and pipe or spoon the mixture in. Chill until firm, then peel the liners before serving or keep them on for easy handling.
How long do they last?
They keep 5–6 days in the fridge and up to 2 months in the freezer. Store airtight and avoid frequent temperature changes to maintain texture.
Final Thoughts
No-bake keto cheesecake bites are the easy dessert that always hits the mark.
They’re creamy, quick, and endlessly flexible, with flavors you can tweak to match any craving. Keep a batch in the fridge or freezer, and you’ll always have a low-carb treat ready to go. Simple ingredients, no baking, big payoff—what’s not to love?
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
