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Since keto cheesecake is the most popular dessert on Wholesome Yum, I thought I’d share a mini low carb cheesecake bites recipe that gives you similar flavors in a portion-controlled treat. Plus these are crustless keto cheesecake bites, which equals fewer carbs and super easy! If you want a change from the usual chocolate fat bombs, cheesecake fat bombs add some nice variety.
I made my mini cheesecake bites with 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, because they are that good. đŸ™‚
I’m so excited to show you how to make cheesecake bites that are low carb and keto-friendly!
How To Make Low Carb Cheesecake Bites
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…
1) 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.
2) 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.
3) Assemble and bake the keto cheesecake bites
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.
PRO 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!
Crustless Keto Cheesecake Bites Recipe Variations
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 Mini Cheesecake Bites Crack After Baking?
Just like a regular cheesecake, mini 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.
How Do You Store Mini Cheesecake Bites?
Store leftover mini cheesecake bites 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.
Can You Freeze Cheesecake Fat Bombs?
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.
They are ideal for grabbing a couple out when you need a quick snack. 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:
Click the links below to see the items used to make this recipe.
- Stand Mixer – If you don’t have a stand mixer you are missing out! I love how easy it is to use, and you can make so many recipes. Not only can you make low carb cheesecake bites, but you can shred meat, blend meatloaf, and all kinds of things!
- Mini Muffin Tin – This cheesecake bites recipe will make 24 mini muffins, and that is precisely what this pan has.
- Powdered Monk Fruit Allulose Blend – The BEST sugar-free sweetener for silky smooth cheesecake bites.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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Crustless Low Carb Keto Cheesecake Bites Recipe (Cheesecake Fat Bombs)
Keto cheesecake bites + cheesecake fat bombs in one - just 1 NET CARB each! You only need 6 ingredients needed for this mini low carb cheesecake bites recipe.
PrintIngredients
Click underlined ingredients to see where to get them.
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Cheesecake bites:
Raspberry swirl:
Optional toppings:
Get Keto Sweetener For This Recipe
Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.
GET BESTIInstructions
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a mini muffin pan with 24 parchment liners.
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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.
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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.
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Using a hand mixer or stand mixer, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.
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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.)
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Spoon the cheesecake filling evenly into the muffin liners.
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Spoon a 1/2 teaspoon (2.5 mL) of raspberry sauce over each cream cheese cup. Use a toothpick to swirl into the batter.
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Bake for 10 to 15 minutes, until the bites are puffed up and almost set, but still jiggly.
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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.
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To serve, pipe a dollop of sugar-free whipped cream into the center of each bite and top with a fresh raspberry.
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Recipe Notes
Serving size: 1 cheesecake bite
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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Sign Up To Save RecipesMore Low Carb Resources
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How To Start Keto 
Keto Sweetener Guide 
Macro Calculator 
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93 Comments
Jennifer S
Raspberries aren’t very big in my house so I make this recipe either plain or with sugar free chocolate chips. We love this so much I make a batch every week. I have found that when using monkfruit with allulose, while the cheesecake is really creamy, they also fall quite a bit after baking. When I use monkfruit with erthritol they don’t fall but aren’t quite as creamy. Both are delicious!!
Belinda Smith
LOVED this cheesecake treats recipe, easy to make and eat…Thanks
Rebecca
Made these twice this week! Used blackberries instead of raspberries and sieved the seeds out. Following the recipe I ended up with more sauce than needed, which was the perfect excuse to make them again! The second time I added the Berry sauce to the cheesecake in food processor and it worked great! Love that these can be frozen. Next time I am going to experiment with cocoa powder and chocolate chips!
Lydia
My family and I loved this recipe!! It’s quick, easy, and delicious. Definitely my new favorite keto dessert.
Gail
I used strawberries instead of raspberries. This recipe is spot on my family love them
jessica daniels
These are GLORIOUS. I did use a water bath at 325 for 35 minutes and then took them out and let them cool. That made perfect pillows of cheesecake that did not sink at all in the middle. I didn’t have the powdered sugar so I used my coffee grinder to grind up some monk fruit sweetener and it was the perfect fix.
Bravo for such an AMAZING recipe!!!
Shellie
I made these last night and used frozen blueberries…so GOOD! Thank you for sharing this recipe!
Eden
Great recipe Maya! Love that these are bite size to control portions. I used powdered Swerve and it worked perfectly. (I might use slightly less next time to be just a tad less sweet). Also gently folded rasberry mix into batter before baking. Wasn’t as pretty as the swirl way – but quicker. Really enjoying Wholesone Yum – fantastic (& accurate) recipes. Thank you!
Rayna Jenkins
Can blueberries be substituted for the raspberries?
Wholesome Yum M
Hi Rayna, Yes!
Abby
This cheesecake is sooooo good, I froze mine so I can have them when I want some treats.
Stacy
If I were to use a silicone mold, would the mini cheesecake bites come out smoothly?
Wholesome Yum M
Hi Stacy, Probably not…I would use paper liners.
Shelle
Hi, the only sweetener I like is bochasweet, I don’t see that sweetener listed on your chart or calculator.
Wholesome Yum M
Hi Shelle, I have not used this type of sweetener. My recommendations are Erythritol, Allulose, and Monk Fruit sweetener Blends.
Tia
Hi! Can it be granulated monk fruit or is powdered better?
Wholesome Yum M
Hi Tia, Please use powdered. Granular sweetener will give your baked goods a gritty texture.
Lyndsay
Awesome recipe, thank you!
Just wondering, would it be ok to use frozen fruit in the cheesecake or is fresh a must?
Wholesome Yum M
Hi Lyndsay, If you follow the same process of cooking down the frozen fruit first, it will work great! Get creative! Enjoy.
Rochelle
Made them today, I Love them.
Thank you!!!!!!!
Hildy Jackson
I tried these today for my birthday celebration and none were left. I didn’t want a traditional cake because I didn’t want to have the sugar nor the leftovers. I used the Besti allulose and no one could taste any difference. I will be doing these again and again. Such a treat!
Lani
Do you have a video making this? I tried making them tonight and it doesn’t look right to me when I spoon them into the muffin liner :/
Wholesome Yum M
Hi Lani, I don’t have a video specifically for these cheesecake bites, but my cheesecake recipe is very similar. You can view that video here to make sure you have the correct consistency.
Donja P Wilson
I have many sweeteners monk fruit and erythritol. I would love to support you but would like to use these first. Can i use them in the recipe?
Wholesome Yum M
Hi Donja, Yes, either sweetener you have will work fine in my recipes. Specifically with this cheesecake recipe you will want to use a powdered sweetener in the cheesecake filling, otherwise it may have a gritty texture.
Dawnna
Hi,
I was wondering what the substitution would be if we used Splenda instead of the monk sweetener? I tried looking at your conversion chart but I didn’t see Splenda listed (unless I didn’t scroll down enough).
Wholesome Yum M
Hi Dawnna, I don’t recommend using Splenda on my site because it’s not a natural sweetener. Splenda is a 1:1 ratio with table sugar, so you should be able to use it in the same amounts in my recipes, but I have not personally tested this. Best of luck!
Beth
These turned out wonderfully. I used a 1/3 cup of the Besti sweetener I ordered from your site because I prefer a less sweet taste. The taste is delicious. The only thing I did differently is after spraying the miniature muffin cups I sprinkled some unsweetened, dried coconut flakes in some, and some chopped pecans in some then scooped the batter in.. The only other adjustment was a few extra minutes of bake time.
Darcy Metz
These are so good! My raspberries were bad, so I substituted strawberries. Yummy!
Connie Sue Otten
I do not know what size muffin cups to use I have really small ones and then the next size up.
Wholesome Yum M
Hi Connie, This recipe is made with a mini sized muffin pan. For reference, each muffin cavity in a mini sized muffin pan holds approximately 1/8 to 1/4 cup in volume, and there are usually 24 cavities. I hope this helps you decide which pan to use.
Connie Sue Otten
Thank you so much for the info. I make them larger and they are wonderful but I will try to find the pan!!!! My husband loves them too, should not have shared…
Phyllis J Dable
So great, I used keto cranberry sauce instead of raspberry, soooooo good, thanks
Kim
These tasted really good – followed the recipe exactly. Two things I noticed. One is that they were hard to separate from the muffin liner so they were messy to eat. Two – they were crunchy after refrigeration, almost like the powdered Erythritol became grainy in the fridge. I would have preferred if the texture had been smoother.
Maya | Wholesome Yum
Hi Kim, I’m so glad you liked them! As for the crunch after refrigerating, the powdered erythritol probably crystallized. I’ve since updated this recipe to use powdered monk fruit allulose blend, which doesn’t do that. Hope you’ll give it a try!
Susan Castleman
Hi Maya, these are delicious but I calculate 5 g carbs instead of 1g? And I’m not even adding the raspberry sauce. Am I wrong?
Wholesome Yum M
Hi Susan, Did your tracker subtract the sweetener? That may be the discrepancy with the carb count.
Sonia
Hi Maya, since I only have the 12 cupcake pan, would I double the bake time to 20-30mins?
Maya | Wholesome Yum
Hi Sonia, It’s hard to say for sure without testing, but it would be longer than the mini ones, yes. I recommend just checking on them occasionally.
Natalie
When I enter these ingredients into my tracker it’s coming out as 7 net carbs.
What am I getting wrong?
Wholesome Yum A
Hi Natalie, some carb calculators round up or down for certain foods. We get our carb counts from the USDA nutrition database, so I would rely on those for reference.
Frannie Schmitzer
This recipe for keto cheese cake bites is amazing. I could have eaten the mix straight from the mixing bowl lol. But they are so moorish. They didn’t rise as much as yours in the photo Maya but still so yummy.
Kelle Burns
Do you let them cool in the pan?
Wholesome Yum A
Hi Kelle, you can cool them in the pan.
Tena
Please help!! I have been researching on what is the best brand to buy on powdered and Erythritol and stillness confused. What brand do you truly recommend for the powder and the granules.
Thanks
Wholesome Yum A
Hi Tena, check my sweetener guide — it’s very comprehensive and lists multiple recommendations for many sweeteners (all tested and researched by me!).
Renia Seibel
Can’t wait to try this but I’m confused about the amount of cream cheese. Blocks of cream cheese are 8 ounces, but you have in the ingredients as 16 ounces. Please enlighten me so I can try this recipe!
Wholesome Yum L
Hi Renia, to make this recipe as written on the recipe card for 24 servings, you will need 16 ounces of cream cheese – so 2 blocks of a regular sized cream cheese. I hope you love the recipe!
Mel V
Hi, thanks for the recipe. I enjoyed it but it left a bitter taste at the end. Is it the Erythritol?
Wholesome Yum L
Hi Mel! I am so glad you enjoyed the recipe. Erythritol can cause a cooling sensation, similar to mint.
Dalisbel Rivero
Hello! This recipe is so easy but I have a question since I don’t have an oven at home (recently moved in) can I just freeze them or will that not work?
Wholesome Yum L
Hi Dalisbel, you can certainly freeze them. They will last approximately 6-8 months in the freezer and they are ideal for grabbing a couple out when you need a quick snack. Simply thaw on the counter for a few minutes to soften before eating.
Lisa
I think you have to bake them because they have eggs. They are not a no bake dessert.
Janelle
Love, love these! Made twice now, once as 12 cupcake size and 2nd time as 24 minis! They are the best! Everyone enjoys them!
Toni Jackson
I followed your instructions the first time I made these and they were raw. I’m made them several times since the first disaster. The temp needs to be set at 325 degrees. Pan needs to be in a water bath and cook for at least 35-40 minutes. Turn off and let them sit in the oven until cool. They will set instead of sinking in the middle. Thanks for helping me find a keto-friendly recipe.
Carolyn
Can I use strawberries instead of raspberries? Thanks.
Wholesome Yum
That should work, Carolyn! Keep in mind that the final net carbs will change slightly.
Carolyn
Can I make these using fresh strawberries as a replacement for the raspberries? I know the strawberries have more carbs, but I have about 20 lbs. of berries to use up. I made them with raspberries before and they were a big hit. Thank you!
Wholesome Yum
That should work, Carolyn! Let me know if you try it.
Darla
So all of mine sunk in with a hole in the middle. Any idea why? They still taste good.
Wholesome Yum
Glad to hear they’re still good, Darla! Since this recipe has no leavening agent besides egg, it may not rise in the middle as much as other cakes would. It’s also possible the cheesecake base got over-mixed.
Chloe
Can I replace the raspberries with blackberries? I’m going to make these for my boyfriend and he much prefers blackberries to raspberries.
Wholesome Yum
Absolutely, Chloe!
Linda
My cupcakes seem to explode what did I do wrong? Thanks.
Maya | Wholesome Yum
Hi Linda, It sounds like you overcooked them. Try reducing baking time next time.
Cynthia Koel
Can I make these plain, without any fruit? Can I replace with powdered swerve and if so, how much. Thank You.
Maya | Wholesome Yum
Hi Cynthia, Yes, you could definitely do that!
Jules
I was wondering whether you could omit the sweetener entirely? Or will it affect the finished product? These look amazingly delicious, I just don’t eat any sweeteners if I can help it. Fingers crossed I will be able to make these without!
Maya | Wholesome Yum
Hi Jules, I think cheesecake would taste pretty odd without any sweetener, but if you normally like cheesecake that isn’t sweet, it would work here. The raspberries alone are not enough to make them sweet.
Erin Dee
These were so delicious! I can’t wait to make them again!
Beth
Ok, I just found my favorite dessert/snack/possibly dinner recipe today! Yum!
Jan
Can we use stevia sweetener? Or where could I locate the erythritol?
Wholesome Yum
Hi Jan, you can use stevia but the measurement will be much different. Use my sweetener conversion calculator to get the correct amount. You can find the erythritol linked in the ingredients list above.
AIlsa
THese are amazing and so easy to make. THAnk you for sharing
Pat
Deliciously easy! THANK YOU!
Lori L
I made these today and not only are they quick and easy to make, but they taste even better.
Thanks for a great recipe.
Linda Goodall
Question; I am not a raspberry fan at all. If I ground up some almonds and mixed them with a liittle MCT oil for the bottom crust, how do you think that would work. It would give it a little bit of crunch and a crust. Would that make it too much of a fat bomb? As well, swirl a couple of drops of dark chocolate in the mix before baking.
Maya | Wholesome Yum
Hi Linda, Sure you could do that – sounds amazing! They are already fat bombs. đŸ™‚
Linda
Thank you, Maya. I love cheesecake and this is a great way for me to get my fats on Keto.
Donna
My husband and I are on Keto. I am serious healthy keto for past 2 months. My husband is Lazy keto. I thought I could make these for him but worried if I tried 1 and only 1 just so I can see how it came out, that it would take me out of sync. Would it?
Maya | Wholesome Yum
Hi Donna, I’m not sure what you are asking, what do you mean by “out of sync”? If you’re asking whether these would take you out of ketosis – no, they wouldn’t! đŸ™‚
Jenny
OMG I am sooooooooooo excited to be able to surprise my husband with his favorite treat! Thank you for making this happen for us!
I do have a question though, I am brand new to Keto and am in the process of building a new pantry stock. I got some Natural Mate Stevia All Purpose Natural Sweetener, because I have tried and tolerated it in the past. I don’t have any powdered erythritol yet, your calculating exchanger ALSO brilliant BTW said not so much, is there a way to make this work until I can afford to pony up for the other good stuff?
Maya | Wholesome Yum
Hi Jenny, The reason not to use granulated sweetener is it would be grainy. If your sweetener is granulated (such as the one you mentioned), you can try powdering it in a coffee grinder or food processor. Once you get it to a powdered consistency, you can use that but would need less than the recipe calls for.
Sean
Can I use monk fruit sweetener instead? And if so what is the recommended amount?
Maya | Wholesome Yum
Hi Sean, I haven’t tried it with monk fruit sweetener, but you can try converting using the sweetener calculator here.
Priscilla
Absolutely delicious! I made these this morning.
Jenn
The only ingredient I’m missing is the erythritol so I need to pick some up stat so I can make these pretty little cheesecake bites! Such a fun recipe – thank you!!
Toni
My kids really loved it! Such a delicious treat!
Rosa
Ok seriously need this in my life right now. Next week is my birthday….hmmm đŸ™‚
Dannii
Cheesecake is my biggest pregnancy craving at the moment, so I would be all over these.
Jen
Wow, these are so good! I almost wanted to eat them all myself.
Demeter
I love bite sized desserts especially for a party. Gives everyone a chance to try a few different things though I know these will be the first to disappear.
Renee Goerger
These always cure my sweet tooth. I’m in love with that raspberry swirl topping!