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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. 🙂
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.
More Low Carb Recipes To Love
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.
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
- 4 oz Raspberries
- 1 1/2 tbsp Water
- 4 tsp Besti Powdered Monk Fruit Allulose Blend
- Whipped cream (unsweetened or with sugar-free sweetener)
- 24 Raspberries
RECIPE TIPS + VIDEO 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.
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.
Serving size: 1 cheesecake bite
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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