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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!
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 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.
Storage Instructions
- 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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Cheesecake bites:
Raspberry swirl:
Optional toppings:
Instructions
Tap 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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
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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114 Comments
Tammy
0The perfect desert while on the keto diet! I made them cupcake sized and got 13 about half full. Delicious, my husband loves them too!
Mary Hamilton
0Hi just wanted to know if I can make these cupcakes size because I have no mini parchment cups? Thanks Mary
Wholesome Yum D
0Hi Mary, Yes, that would work.
Lisa Glines
0We made these last night and I added a dollop of whipped cream and a couple of berries for serving. My husband said he can’t believe they allow these on a keto diet because they are so delicious and they were pretty easy to make too.
Joy
0This cheesecake fat bomb recipe is the bomb!
Pat Thibodeau
0So delicious
Belinda
0Full carb count and servings
Wholesome Yum D
0Hi Belinda, You can find that info in the recipe card right above where you left this comment.
Irene
0Can the keto cheesecake bites be frozen? How long do they last in the fridge? I can’t wait to try them!
Wholesome Yum D
0Hi Irene, You can store these in the refrigerator for up to 5 days. You can also store them for 6-8 months in the freezer.
Patricia Long
0Maya, my family doesn’t care for raspberries. Could I use blueberries or strawberries instead?
Maya | Wholesome Yum
0Hi Patricia, Yes, you can make the swirl using strawberries or blueberries. Chop up the strawberries finely if you use those. The texture is smoother with raspberries though, so if you want a smooth texture using those other berries, you could also strain the mixture before swirling into the cheesecakes.
Sandy Rini
0Thanks for sharing the recipe. I will be making these today!
JOAN E TRENT
0Looks yummy, can’t wait to make!!
Lynne
0So delicious.
Stephanie
0I love this recipe. It’s so easy and delicious. I didn’t have raspberries so I substituted it with keto friendly chocolate and made a little swirl on the top. I would totally recommend and make this again. What a treat.
Phyllis Dufrene
0Love these!!! Easy, delicious, and satisfying. Another great recipe Maya. Thanks!!!
Mimi
0Nice easy recipe but I only ended up with 9 cheesecakes !
LaTonya Moore
0Hello! I love this recipe!!! I was wondering if it’s possible to make this as a whole cheese cake? Thank you for sharing!
Wholesome Yum M
0Hi LaTonya, Yes! Use this recipe for the keto cheesecake, then follow the directions for the raspberry swirl from this recipe. You can omit the crust if you want it to be made without. Best wishes!
Angela Sparrow
0Yum. I tried a few of the suggestions below. I baked them 325 degrees for 35 minutes in a water bath in 12 regular muffins liners/tin. Halved the Swerve to 1/4 c. Tried 6 as raspberry and 6 cranberry. Delicious!
Jennifer S
0Raspberries 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
0LOVED this cheesecake treats recipe, easy to make and eat…Thanks
Rebecca
0Made 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
0My family and I loved this recipe!! It’s quick, easy, and delicious. Definitely my new favorite keto dessert.
Gail
0I used strawberries instead of raspberries. This recipe is spot on my family love them
jessica daniels
0These 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
0I made these last night and used frozen blueberries…so GOOD! Thank you for sharing this recipe!
Eden
0Great 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
0Can blueberries be substituted for the raspberries?
Wholesome Yum M
0Hi Rayna, Yes!