Keto Cheesecake Bites - No-Bake
These keto cheesecake bites are creamy, slightly tangy, and lightly sweet, made with cream cheese, vanilla, powdered erythritol, and almond flour for a rich, compact texture. Ready in about 40 minutes including chilling, they make 12 bite-sized no-bake treats ideal for snacks, parties, or make-ahead dessert, and can be refrigerated or frozen to control firmness.
Ingredients
- 1 cup cream cheese 240g
- 1 teaspoon vanilla extract
- 3 tablespoon powdered erythritol
- 1/2 cup almond flour 50g
- 12 raspberries 40g
- 3/4 cup blanched almonds 100g, toasted and chopped fine, or desiccated coconut
Instructions
- Place the cream cheese, vanilla, and powdered erythritol in a mixing bowl and stir with a spatula to combine. Add the almond flour and mix again until smooth, then taste and adjust the sweetness as needed.
- Line a baking tray with greaseproof paper and spoon 12 dollops of the mixture onto the tray; the mixture will be too soft to roll at this point. Place the tray in the freezer for 20 - 30 minutes or until the dollops are firm enough to handle.
- Using your hands, roll each chilled dollop into a truffle, press a raspberry into the center of each ball, and close the mixture around the raspberry to seal. Roll each cheesecake bite in crushed toasted blanched almonds or desiccated coconut to coat.
- Place the coated bites back on the lined baking tray and either freeze for 1 - 2 hours for a firm texture or refrigerate until ready to eat for a softer cheesecake bite. If frozen, allow them to soften at room temperature to reach your preferred texture before eating.
Notes
Notes
Net carbs: 1.9g per keto mini cheesecake. Makes 12 servings @35g each.
If the mix accidentally becomes too hard to work with, just allow to soften at room temperature until it is rollable.
Variations: Use chopped strawberries or blueberries instead of the raspberry.
Store in the fridge for up to 5 days or freezer for 3 months.