Frozen Keto Strawberry Cheesecake Bites – Creamy, Refreshing, and Low-Carb
These little bites taste like classic cheesecake with a bright strawberry swirl, but without the sugar crash. They’re cool, creamy, and perfect when you want something sweet without breaking your carb goals. You don’t need an oven, special tools, or a long list of ingredients.
Just a few simple steps and a freezer do the job. Keep a batch on hand for quick desserts, after-dinner treats, or midday pick-me-ups.
Ingredients
Method
- Prep the mold: Place a silicone mini muffin mold on a sheet pan so it’s easy to move. If you don’t have silicone, line a regular mini muffin pan with paper liners to prevent sticking.
- Make the strawberry swirl: Add strawberries, 1–2 tablespoons powdered sweetener, and lemon juice to a blender. Blend until smooth. Taste and adjust sweetness. If you want a smoother sauce, strain out the seeds through a fine mesh sieve.
- Whip the cream: In a mixing bowl, beat the heavy cream to soft peaks. Set aside. This makes the bites airy and scoopable.
- Make the cheesecake base: In another bowl, beat the softened cream cheese, 1/3 cup powdered sweetener, vanilla, lemon zest, and salt until completely smooth and fluffy. No lumps should remain.
- Fold it together: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and light strokes to keep the mixture airy.
- Fill the molds: Spoon the cheesecake mixture into each cavity, filling them about 3/4 full. Leave room for the swirl.
- Add the swirl: Dollop about 1/2 teaspoon of strawberry puree on top of each portion. Use a toothpick or skewer to swirl it into the cheesecake layer with small circular motions.
- Freeze: Transfer the pan to the freezer and freeze for 2–3 hours, or until the bites are firm enough to pop out cleanly.
- Release and store: Push the bites out of the silicone mold. If using paper liners, peel them away. Place the bites in a freezer-safe container with parchment between layers.
- Serve: Let the bites sit at room temperature for 3–5 minutes to soften slightly before eating. The texture should be creamy and cold, not rock-hard.
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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 Recipe So Good
- Keto-friendly and low-carb: Each bite is sweetened with a low-carb sweetener and made with high-fat, low-carb ingredients, so it fits a ketogenic lifestyle.
- No baking required: The freezer sets everything, which keeps the process simple and quick.
- Creamy texture with a fresh strawberry finish: You get rich cheesecake flavor balanced by a light, fruity swirl.
- Portion-controlled: Bite-size pieces make it easy to track macros and avoid overdoing it.
- Customizable: Swap the berries, add a crust layer, or change the flavor without losing the creamy base.
What You’ll Need
- 8 ounces full-fat cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/3 cup powdered erythritol or allulose (or your favorite powdered keto sweetener, to taste)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest (optional, but brightens the flavor)
- 1/8 teaspoon fine sea salt
- 1 cup strawberries, fresh or frozen, hulled and sliced
- 1–2 tablespoons powdered keto sweetener (for the strawberry swirl)
- 1 teaspoon lemon juice (optional, for the strawberry swirl)
- Silicone mini muffin mold or silicone ice cube tray
- Food processor or blender (for the berry puree)
- Hand mixer (or a sturdy whisk)
Step-by-Step Instructions
- Prep the mold: Place a silicone mini muffin mold on a sheet pan so it’s easy to move. If you don’t have silicone, line a regular mini muffin pan with paper liners to prevent sticking.
- Make the strawberry swirl: Add strawberries, 1–2 tablespoons powdered sweetener, and lemon juice to a blender.
Blend until smooth. Taste and adjust sweetness. If you want a smoother sauce, strain out the seeds through a fine mesh sieve.
- Whip the cream: In a mixing bowl, beat the heavy cream to soft peaks.
Set aside. This makes the bites airy and scoopable.
- Make the cheesecake base: In another bowl, beat the softened cream cheese, 1/3 cup powdered sweetener, vanilla, lemon zest, and salt until completely smooth and fluffy. No lumps should remain.
- Fold it together: Gently fold the whipped cream into the cream cheese mixture.
Use a spatula and light strokes to keep the mixture airy.
- Fill the molds: Spoon the cheesecake mixture into each cavity, filling them about 3/4 full. Leave room for the swirl.
- Add the swirl: Dollop about 1/2 teaspoon of strawberry puree on top of each portion. Use a toothpick or skewer to swirl it into the cheesecake layer with small circular motions.
- Freeze: Transfer the pan to the freezer and freeze for 2–3 hours, or until the bites are firm enough to pop out cleanly.
- Release and store: Push the bites out of the silicone mold.
If using paper liners, peel them away. Place the bites in a freezer-safe container with parchment between layers.
- Serve: Let the bites sit at room temperature for 3–5 minutes to soften slightly before eating. The texture should be creamy and cold, not rock-hard.
How to Store
- Freeze for up to 2 months: Keep the bites in an airtight container to prevent freezer burn and odor absorption.
- Layer smart: Place parchment or wax paper between layers so they don’t stick together.
- Single-serve option: Freeze them on a baking sheet first, then transfer to a bag.
This makes it easy to grab one or two at a time.
- Thaw lightly: For best texture, let a bite sit at room temperature for a few minutes before eating.
Health Benefits
- Low in carbs: Using erythritol or allulose instead of sugar keeps net carbs low, which can support ketosis.
- High in healthy fats: Cream cheese and heavy cream help with satiety and provide a steady energy source on keto.
- Lower glycemic impact: These bites avoid the blood sugar spikes you might get from traditional desserts.
- Antioxidants from strawberries: Even in small amounts, strawberries add vitamin C and beneficial plant compounds.
- Portion control: Bite-size servings help manage calories and macros without feeling deprived.
What Not to Do
- Don’t use granulated sweetener in the cheesecake base: It won’t dissolve well and can leave a gritty texture. Use powdered.
- Don’t skip softening the cream cheese: Cold cream cheese clumps and won’t blend smoothly.
- Don’t overmix after adding whipped cream: Overmixing deflates the mixture and makes the bites dense.
- Don’t skip the mold liners if not using silicone: Cheesecake sticks to bare metal and breaks apart.
- Don’t leave them uncovered in the freezer: Exposure leads to ice crystals and off flavors.
Alternatives
- Different berries: Swap strawberries for raspberries, blackberries, or blueberries. Keep the sweetener amount the same and taste to adjust.
- Lemon cheesecake bites: Skip the berry swirl and add 1–2 teaspoons lemon zest and 1 tablespoon lemon juice to the base.
Top with a few lemon zest strands before freezing.
- Chocolate swirl: Melt sugar-free chocolate with a touch of coconut oil. Drizzle and swirl into the cheesecake layer before freezing.
- Nutty “crust” layer: Mix 1/2 cup almond flour, 1 tablespoon melted butter, and 1 tablespoon powdered sweetener. Press a thin layer into each mold cavity, then top with cheesecake and swirl.
- Dairy-free option: Use plant-based cream cheese and full-fat coconut cream in place of heavy cream.
Flavor with vanilla and a pinch of salt. Expect a slightly different texture but still creamy.
- Protein boost: Whisk in 1–2 tablespoons unflavored or vanilla whey isolate to the cream cheese mixture. Add a splash more cream if it gets too thick.
FAQ
Are these bites actually keto?
Yes.
They’re made with high-fat, low-carb ingredients and sweetened with keto-friendly sweeteners. As always, check your specific macros and serving size.
Can I use monk fruit sweetener?
Yes. Choose a powdered monk fruit blend (often mixed with erythritol or allulose).
Start with less, taste, and adjust—sweetness levels vary by brand.
How many carbs are in each bite?
It depends on your mold size and the exact ingredients you use. A typical mini bite is around 1–2 net carbs. Calculate using your brand labels for precision.
Do I have to strain the strawberry puree?
No.
Straining removes seeds for a smoother swirl, but it’s optional. If you don’t mind the texture, skip it.
Can I make these without a mixer?
You can, but it takes elbow grease. Soften the cream cheese well and whisk thoroughly to avoid lumps.
A hand mixer makes it easier and smoother.
What if my bites are too hard to eat?
Let them sit at room temperature for 3–5 minutes. They’ll soften to a creamy, cold texture that’s easier to bite into.
Can I make them larger?
Yes. Use a regular muffin tin, but freeze longer—about 3–4 hours.
You can also serve them as frozen “cheesecake cups.”
What sweetener tastes best?
Allulose is very smooth with minimal aftertaste. Powdered erythritol is widely available but can feel slightly cool on the tongue. Use what you enjoy most.
Final Thoughts
Frozen Keto Strawberry Cheesecake Bites are simple, customizable, and surprisingly satisfying.
They give you the nostalgic flavor of cheesecake with a bright berry twist, all in a tidy, low-carb package. Make a batch once, and you’ll have a ready-to-go dessert for busy days or sweet cravings. Keep it flexible, adjust the sweetness to your taste, and enjoy a treat that fits your goals without feeling like a compromise.
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