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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.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Cheesecake bites:
Raspberry swirl:
Optional toppings:
Instructions
[ See step photos See my tips ]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
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 Wholesome Yum 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?
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!