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Since keto cheesecake is the most popular dessert on Wholesome Yum, I thought I’d share a recipe for keto cheesecake bites that gives you similar flavors in a portion-controlled treat. Plus, unlike my keto mini cheesecake, these are crustless cheesecake fat bombs, which equals fewer carbs and super easy! If you want a change from the usual chocolate fat bombs, they add some nice variety.
I make my low carb cheesecake bites with Besti Powdered Monk Fruit Allulose Blend. It makes a great 1:1 replacement for powdered sugar and doesn’t have the cooling effect that erythritol does. I love it!
These crustless keto cheesecake fat bombs will make your taste buds do a happy dance! And FYI, my kids love them too — always a plus to know they are family friendly. Trust me when I say make a double batch.
Why You’ll Love These Cheesecake Fat Bombs
- Sweet and creamy
- Easy to make, no crust needed
- Takes just 25 minutes (plus chill time)
- Only 1 net carb each
- Great healthy sugar-free dessert or keto snack
How To Make Keto Cheesecake Bites
This section shows how to make cheesecake fat bombs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
You guys, these raspberry cheesecake fat bombs are so simple to make! Prep a mini muffin tin with liners, and preheat your oven, then it’s just a few easy steps…
Make The Raspberry Sauce
Making sugar-free raspberry sauce is super simple! Simply heat raspberries, water, and powdered sweetener for a few minutes until the raspberries soften. Mash them, then simmer for a few more minutes until it thickens.
TIP: Don’t leave the raspberries unattended because they will burn rather quickly. Stir them to prevent sticking to the bottom of the pan.
Make The Cheesecake Fat Bomb Filling
Making the filling is just like making cheesecake. Beat the cream cheese and powdered sweetener at a low to medium speed with a hand mixer, until it is fluffy.
TIP: Use low speed and don’t over-mix. Doing so can introduce air bubbles, which will affect the texture of your low carb cheesecake bites.
Next, slowly add in an egg, followed by lemon juice and vanilla extract. The mixture should be smooth.
Assemble & Bake
Add the cheesecake mixture to the mini muffin liners. Next, add raspberry filling on top of each cheesecake. Take a toothpick to swirl the raspberry filling so it looks pretty.
Place muffin tin in the oven and bake until the cheesecake bites are puffy, but slightly jiggly in the centers.
Once the low carb cheesecake bites are done baking, allow them to cool on the counter until they are room temperature. Place them in the fridge until they are cold and have firmed up, which will take around an hour.
TIP: Don’t be alarmed if the keto cheesecake bites fall in the center a little when you remove them from the oven. This is normal, and you didn’t do anything wrong – it’s all the better for filling with whipped cream.
To serve these gorgeous keto cheesecake fat bombs, add some whipped cream and garnish with a fresh raspberry. Enjoy!
Because I am confident this crustless keto cheesecake bites recipe is going to become a household favorite – or in case you don’t have raspberries on hand – I thought I’d toss out a few ideas for you to try out:
- Dark Chocolate – Everything is better with a little bit of dark chocolate! Shave a few curls and put on top or add some to the batter when baking.
- Toasted Coconut – Adds a little bit of a crunch and different flavor to the cream cheese fat bombs. Plus, toasted coconut is delicious!
- Pecans – Crush a few pecans and sprinkle on top before serving. They taste great and add some texture.
- Sugar-free caramel sauce – So good drizzled on top!
Why Do Keto Cheesecake Bites Crack After Baking?
Just like a regular cheesecake, keto cheesecake bites can crack after baking if you over-mixed the batter during the preparation process, or from sudden temperature changes. Keep the mixer on low when beating the ingredients, and let the bites cool at room temperature at the end before chilling.
- Store: Keep leftover cheesecake fat bombs in the refrigerator for up to 5 days. Make sure they are in an airtight container, so moisture and air don’t get to them.
- Freeze: If you aren’t going to eat the low carb cheesecake bites within five days, you can freeze them. These easy keto cheesecake fat bombs will last approximately 6-8 months in the freezer. Simply thaw on the counter for a few minutes to soften before eating.
More Keto Dessert Recipes
If you love these keto cheesecake bites, here are more easy and delicious keto dessert recipes. They’re wonderful for all kinds of holidays!
- Low Carb Keto Tiramisu
- Keto Low Carb No Bake Chocolate Cheesecake
- Easy Paleo Dark Chocolate Almond Butter Cups
- Keto Lemon Blueberry Cheesecakes
- Strawberry Cheesecake
- Keto Low Carb Lemon Bars
Tools To Make Keto Cheesecake Bites
- Stand Mixer – Not only can you make low carb cheesecake bites with this, but you can shred chicken, blend meatloaf, and more.
- Mini Muffin Tin – This cheesecake bites recipe will make 24 mini portions, and that is precisely what this pan has.
- Besti Powdered Monk Fruit Allulose Blend – The BEST sugar-free sweetener for silky smooth cheesecake bites.
Raspberry Keto Cheesecake Bites Recipe
Keto Cheesecake Bites (Cheesecake Fat Bombs)
Low carb keto cheesecake bites + cheesecake fat bombs in one — just 1 net carb each! You only need 6 ingredients needed for these sweet, creamy treats.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a mini muffin pan with 24 parchment liners.
Place the raspberries, water, and powdered sweetener into a very small saucepan. Heat over low heat until the raspberries start to soften, about 2 to 3 minutes.
Use a spatula or back of a spoon to smash the berries. Simmer for a few more minutes, until the sauce thickens. Remove from heat and set aside.
Using a hand mixer or stand mixer, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.
Beat in the egg, then the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
Spoon the cheesecake filling evenly into the muffin liners.
Spoon a 1/2 teaspoon (2.5 mL) of raspberry sauce over each cream cheese cup. Use a toothpick to swirl into the batter.
Bake for 10 to 15 minutes, until the bites are puffed up and almost set, but still jiggly.
Remove the cheesecake bites from the oven. They might fall, which is normal. Cool completely at room temperature, then chill for at least an hour, until firm and cold.
To serve, pipe a dollop of sugar-free whipped cream into the center of each bite and top with a fresh raspberry.
Last Step: Leave A Rating!
Serving size: 1 cheesecake bite
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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