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Frozen Keto Strawberry Cheesecake Bites - Creamy, Refreshing, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. Whip the cream: In a mixing bowl, beat the heavy cream to soft peaks. Set aside. This makes the bites airy and scoopable.
  4. 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.
  5. Fold it together: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and light strokes to keep the mixture airy.
  6. Fill the molds: Spoon the cheesecake mixture into each cavity, filling them about 3/4 full. Leave room for the swirl.
  7. 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.
  8. Freeze: Transfer the pan to the freezer and freeze for 2–3 hours, or until the bites are firm enough to pop out cleanly.
  9. 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.
  10. 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.