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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Cheesecake Bites Are Sweet, Creamy, And Perfectly Portioned
Keto cheesecake is the most popular dessert on Wholesome Yum, so it only felt right to turn those same rich, creamy flavors into easy keto cheesecake bites. These are my go-to when I want something sweet without committing to a full slice. They’re crustless, baked in a mini muffin pan, and swirled with a simple raspberry sauce that makes them feel a little extra. If you’ve made my classic keto cheesecake, this is the bite-sized version I always keep in the fridge. Here’s why I keep coming back to them:
- Rich, creamy cheesecake flavor without the crust – By skipping the crust entirely, these keto cheesecake bites keep the carbs lower while still delivering that classic dense, creamy texture. I’ve tested these enough times to know the balance is just right, especially once they’ve fully chilled.
- Sweetened the right way for smooth texture – My secret? Besti Powdered! It dissolves like a dream, no cooling effect, and keeps these bites at just 1 net carb each.
- Easy, portion-controlled, and family approved – Each bite bakes up in minutes and is already portioned, which makes the perfect keto dessert. My kids love them too, which is usually my sign to make a double batch next time. 😉
Make them with me and see how fast they disappear.
“We 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.”
-Lisa
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake bites recipe, what each one does, and substitution options. For measurements, see the recipe card.
Keto Cheesecake Bites:
- Cream Cheese – This is the base of the whole recipe. I use full-fat cream cheese for the richest texture and best flavor. Just make sure it’s softened so it mixes easily. Neufchâtel works too if you want a slightly lighter version.
- Egg – The egg helps bind everything together and gives the cheesecake bites that classic texture. Letting it sit out for a bit keeps the batter from getting lumpy. If you’re egg-free, a flax egg can work, but the texture will be a little softer.
- Lemon Juice – It balances out the richness without making the cheesecake taste lemony. Bottled lemon juice works in a pinch, but fresh is best.
- Vanilla Extract – Adds that cozy, sweet background note we all expect in cheesecake. You can use vanilla bean paste if you want a little fancier flavor with those pretty flecks.
- Besti Powdered Monk Fruit Allulose Blend – This is my favorite sweetener substitute for smooth desserts. It blends right in and keeps the cheesecake creamy without any aftertaste. Other powdered sweeteners might work, but they can turn gritty or make the texture weird. Liquid sweeteners won’t work well here since they’ll throw off the consistency.
Raspberry Swirl:
- Raspberries – I usually use raspberries because they give a bright, slightly tart contrast to the creamy cheesecake, but strawberries, blackberries, or even blueberries would all be great here. Frozen berries are totally fine, just thaw and drain them first.
- Besti Powdered – Perfect for sweetening the swirl without overpowering the fruit flavor.
- Toppings – I love adding a dollop of sugar-free whipped cream and a few raspberries on top, but you can switch it up. Dark chocolate shavings, chopped pecans, toasted coconut, or even a drizzle of sugar-free caramel are all delicious ways to finish them off.
- Water
How To Make Keto Cheesecake Bites
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the raspberry swirl. Combine the berries, sweetener, and a splash of water in a small saucepan and cook until soft. Smash and simmer until it thickens, then set aside to cool.
- Mix the cheesecake filling. Beat the cream cheese and sweetener until fluffy, then mix in the egg, lemon juice, and vanilla. Keep the speed low so the batter stays smooth.
- Assemble the keto cheesecake bites. Spoon the filling into a lined mini muffin pan, then swirl a little raspberry sauce into each one with a toothpick.
- Bake and cool. Bake until the centers are just set but still a little jiggly. I let them cool at room temp, then chill until fully firm.
- Add toppings and serve. Before serving, I like to pipe a little whipped cream on top and finish with a fresh berry. So simple, but it makes them feel extra special.
My Recipe Tips
- Keep an eye on those raspberries. They can burn fast if you’re not watching. I always give them a stir now and then so they don’t stick to the bottom of the pan.
- Go easy on the mixing. Use a low speed hand mixer and don’t overdo it. Too much air in the batter can mess with the texture. We want these keto cheesecake bites nice and creamy, not puffy or cracked.
- If the centers sink after baking, don’t stress. That’s supposed to happen and it actually makes the perfect little dip for whipped cream. You didn’t do anything wrong.
- Just like a full-size cheesecake, cracking can happen if the batter is over-mixed or if the temperature changes too fast. I keep my mixer on low and let the bites cool on the counter before chilling.
- Don’t have a mini cupcake pan? I love this one because it’s nonstick, warp-resistant, and super reliable. But if you don’t have a mini pan, you can use a regular muffin tin instead. Just line it with parchment or silicone liners, fill each one about 3/4 full, and bake for 20-25 minutes until the centers are mostly set but still a little jiggly.
Keto Cheesecake Bites
Make my keto cheesecake bites with a raspberry swirl! These low carb, sugar-free treats are creamy, bite-sized, and freezer friendly.
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Ingredients
Tap underlined ingredients to see the ones I use.
Cheesecake bites:
Raspberry swirl:
Optional toppings:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cheesecake bite
- Tips: Check out my recipe tips above to help you avoid burnt raspberries, weird texture, or cracks in your cheesecake bites.
- Store: Keep keto cheesecake bites in the fridge for up to 5 days in an airtight container.
- Freeze: Pop them in the freezer for 6-8 months. Just let them sit on the counter for a few minutes to soften before enjoying.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake Bites
More Keto Bite-Sized Treats You’ll Love
If you’re anything like me, one bite-sized treat is never enough. Here are a few more keto favorites to keep on hand:
134 Comments
Susan Castleman
0Hi 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
0Hi Susan, Did your tracker subtract the sweetener? That may be the discrepancy with the carb count.
Sonia
0Hi Maya, since I only have the 12 cupcake pan, would I double the bake time to 20-30mins?
Maya | Wholesome Yum
0Hi 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
0When I enter these ingredients into my tracker it’s coming out as 7 net carbs.
What am I getting wrong?
Wholesome Yum A
0Hi 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
0This 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
0Do you let them cool in the pan?
Wholesome Yum A
0Hi Kelle, you can cool them in the pan.
Tena
0Please 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
0Hi Tena, check my sweetener guide — it’s very comprehensive and lists multiple recommendations for many sweeteners (all tested and researched by me!).
Renia Seibel
0Can’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
0Hi 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
0Hi, thanks for the recipe. I enjoyed it but it left a bitter taste at the end. Is it the Erythritol?
Wholesome Yum L
0Hi Mel! I am so glad you enjoyed the recipe. Erythritol can cause a cooling sensation, similar to mint.
Dalisbel Rivero
0Hello! 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?
Lisa
0I think you have to bake them because they have eggs. They are not a no bake dessert.
Wholesome Yum L
0Hi 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.
Janelle
0Love, 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
0I 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
0Can I use strawberries instead of raspberries? Thanks.
Wholesome Yum
0That should work, Carolyn! Keep in mind that the final net carbs will change slightly.
Carolyn
0Can 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
0That should work, Carolyn! Let me know if you try it.
Darla
0So all of mine sunk in with a hole in the middle. Any idea why? They still taste good.
Wholesome Yum
0Glad 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
0Can I replace the raspberries with blackberries? I’m going to make these for my boyfriend and he much prefers blackberries to raspberries.
Wholesome Yum
0Absolutely, Chloe!
Linda
0My cupcakes seem to burst what did I do wrong? Thanks.
Maya | Wholesome Yum
0Hi Linda, It sounds like you overcooked them. Try reducing baking time next time.
Cynthia Koel
0Can I make these plain, without any fruit? Can I replace with powdered swerve and if so, how much. Thank You.
Maya | Wholesome Yum
0Hi Cynthia, Yes, you could definitely do that!
Jules
0I 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
0Hi 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
0These were so delicious! I can’t wait to make them again!
Beth
0Ok, I just found my favorite dessert/snack/possibly dinner recipe today! Yum!
Jan
0Can we use stevia sweetener? Or where could I locate the erythritol?
Wholesome Yum
0Hi 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
0THese are amazing and so easy to make. THAnk you for sharing
Pat
0Deliciously easy! THANK YOU!
Lori L
0I 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
0Question; 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
0Hi Linda, Sure you could do that – sounds amazing! They are already fat bombs. 🙂
Linda
0Thank you, Maya. I love cheesecake and this is a great way for me to get my fats on Keto.
Donna
0My 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
0Hi 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! 🙂
Jenny
0OMG 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
0Hi 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
0Can I use monk fruit sweetener instead? And if so what is the recommended amount?
Maya | Wholesome Yum
0Hi Sean, I haven’t tried it with monk fruit sweetener, but you can try converting using the sweetener calculator here.
Priscilla
0Absolutely delicious! I made these this morning.
Jenn
0The 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
0My kids really loved it! Such a delicious treat!
Rosa
0Ok seriously need this in my life right now. Next week is my birthday….hmmm 🙂
Dannii
0Cheesecake is my biggest pregnancy craving at the moment, so I would be all over these.
Jen
0Wow, these are so good! I almost wanted to eat them all myself.
Demeter
0I 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
0These always cure my sweet tooth. I’m in love with that raspberry swirl topping!