Get your decadent dessert fix without tanking your health goals with this easy recipe that delivers low-carb lusciousness!
My favorite quote from history is “Let them eat cake.” I realize the politics and real-life circumstances of the phrase are awful—but any kind of permission to indulge in my most-beloved desserts is music to my ears. When my partner and I started our foray into low-carb eating, I think I missed cake more than any other high-carb food.
So I was overjoyed when I found this quick and easy recipe for how to make keto cheesecake bites! Each little cake is about two bites, which helps with portion control of these creamy, dreamy treats. And they really do taste like the traditional cheesecake my mom made when I was a kid. She used sour cream in the filling, as this recipe does but others don’t. I love the hit of tang it adds to balance the sweetness in the dish. And I opted for the scratch-made crust because the cozy touch of cinnamon helps it mimic the graham cracker crust I grew up enjoying.
Don’t let the time commitment scare you off from this recipe! You’ll have less than an hour of hands-on work, and the rest is spent chilling in the fridge while you move on to other tasks. It’s the perfect make-ahead for picnics, family gatherings, and game day get-togethers. No one ever guesses that I’ve used a sugar substitute, but everyone raves about the decadent deliciousness of these mini cheesecakes!
Tips for tailored treats
I love this recipe just as it is, but you can make it your own with a few tweaks. Not a fan of making crust from scratch? Just finely chop half a cup of your favorite keto cookies—or pulverize them in a food processor—and mix them with the melted butter.
Want even fewer carbs in this dessert? Go crustless! Simply make the cheesecake filling, pour it into the muffin tin, and bake as directed. I strongly suggest using liners or a silicone muffin pan to prevent sticking. Craving a brighter flavor profile? Add a teaspoon of lemon, lime, or orange zest to the cheesecake filling. You’ll get an intense citrusy taste without significantly altering the carb count.
How do I store leftovers?
Store your mini cheesecake bites in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. I find that the best freezing method is to chill them in the fridge until they’re firm, then place them in a single layer on a baking sheet and freeze them solid, which takes about 1 hour. Then you can transfer them to a freezer-safe container or bag, separating layers with parchment paper. Thaw overnight in the fridge or for 30-60 minutes at room temp.
Similar recipes to try
Hungry for more low-carb cheesecake recipes? Check out this Keto Blackberry Cheesecake Recipe, this Keto Turtle No-Bake Cheesecake With Pecan Crust, this recipe for Chocolate Peanut Butter Keto Cheesecake Fluff, these Mini Keto Cheesecakes, this Low-Carb Chocolate-Covered Strawberry Cheesecake, and these Chocolate Chip Keto Cheesecake Cookie Bars.
How To Make Keto Cheesecake Bites
Ingredients
For the Crust:
- 2-3 tablespoons butter melted
- 1/2 cup almond flour
- 1/2 to 1 tablespoon granulated allulose or your sugar substitute of choice
- 1/4 teaspoon cinnamon
- A pinch of salt
For the Cheesecake Filling:
- 1 cup cream cheese
- 1 tablespoon sour cream optional
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated allulose or your sugar substitute of choice
- 1/4 teaspoon salt or a pinch
For Toppings:
- Fresh blackberries or raspberries optional
- Chopped pecans or Brazil nuts optional
Instructions
- Preheat the oven to 350°F. Prepare a mini muffin tin with liners or nonstick cooking spray.
Make the Crust:
- In a mixing bowl, combine the melted butter, almond flour, sugar substitute, cinnamon, and salt. Mix well until the ingredients form a crumb-like consistency. Press the mixture into the bottom of 6 cavities of your prepared muffin tin.
- Bake for 15 minutes. Remove from oven and set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, add the cream cheese and sour cream. Beat with an electric mixer until they form a smooth paste. Add the eggs and the vanilla extract and stir to combine. Add the sugar substitute and salt. Stir until the batter has a soft, even consistency.
- Divide the batter evenly among the 6 crusts. Bake until the edges of each mini cheesecake appear set but the centers are a little jiggly when you shake the pan, about 20 minutes.
- Remove the muffin tin from the oven. Let the cheesecakes cool at room temp for about 20 minutes. Then chill them in the fridge for at least 3 hours, or overnight.
Top and Serve the Mini Cheesecake Bites:
- Once the mini cheesecakes have chilled, you can top them with berries or chopped nuts, if you like. Serve them cold.
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