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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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116 Comments
Abby
0This cheesecake is sooooo good, I froze mine so I can have them when I want some treats.
Stacy
0If I were to use a silicone mold, would the mini cheesecake bites come out smoothly?
Wholesome Yum M
0Hi Stacy, Probably not…I would use paper liners.
Shelle
0Hi, the only sweetener I like is bochasweet, I don’t see that sweetener listed on your chart or calculator.
Wholesome Yum M
0Hi Shelle, I have not used this type of sweetener. My recommendations are Erythritol, Allulose, and Monk Fruit sweetener Blends.
Tia
0Hi! Can it be granulated monk fruit or is powdered better?
Wholesome Yum M
0Hi Tia, Please use powdered. Granular sweetener will give your baked goods a gritty texture.
Lyndsay
0Awesome recipe, thank you!
Just wondering, would it be ok to use frozen fruit in the cheesecake or is fresh a must?
Wholesome Yum M
0Hi Lyndsay, If you follow the same process of cooking down the frozen fruit first, it will work great! Get creative! Enjoy.
Rochelle
0Made them today, I Love them.
Thank you!!!!!!!
Hildy Jackson
0I 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
0Do 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
0Hi 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
0I 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
0Hi 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
0Hi,
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
0Hi 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
0These 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
0These are so good! My raspberries were bad, so I substituted strawberries. Yummy!
Connie Sue Otten
0I do not know what size muffin cups to use I have really small ones and then the next size up.
Wholesome Yum M
0Hi 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
0Thank 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
0So great, I used keto cranberry sauce instead of raspberry, soooooo good, thanks
Kim
0These 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
0Hi 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
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?
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.
Lisa
0I think you have to bake them because they have eggs. They are not a no bake dessert.
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!