Go Back

No-Bake Keto Cheesecake Bites - Creamy, Quick, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. Prep your tools. Line a small baking sheet or plate with parchment paper. Have a small cookie scoop or spoon ready.
  2. Whip the cream. In a clean bowl, whip the cold heavy cream to medium-stiff peaks. Set aside.
  3. 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.
  4. 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.
  5. Chill to firm. Refrigerate the mixture for 20–30 minutes to make it easier to scoop. It should be scoopable but not runny.
  6. 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.
  7. 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.
  8. 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.