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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
Kyme
0If I’m using only 8oz of cream cheese, would i just do half of a whisked egg?
Maya | Wholesome Yum
0Hi Kyme, Yes, if you cut the cream cheese in half, all the other ingredients would need to be cut in half, too.
Kyme
0I would like to use the coconut flour crust for the bottom of these cheesecake bites. Would I just follow that recipe the same, only putting the crust in the bottom of the muffin liners and baking for the same amount of time, then letting it cool before adding the cheesecake filling and baking again?
Maya | Wholesome Yum
0Hi Kyme, Yep, exactly! The timing will probably be the same but I’d check a couple minutes sooner for the baking step just in case. Please let me know how you like them.
Zugey
0I don’t like raspberry or any berry except strawberries so how could I incorporate any other topping?
Maya | Wholesome Yum
0Hi Zugey, You can use strawberries and make the topping from my other healthy cheesecake recipe.
Barbara
0Looking for your pineapple cheesecake cupcake recipe plse.
Maya | Wholesome Yum
0Hi Barbara, I have that recipe in the Wholesome Yum app.
Christi
0So delicious! I added crumbled keto snickerdoodle cookies before the cheesecake mixture and it made a perfect crust!
Samantha Kovacsik
0If I do the coconut flour crust with the bites how much longer do I cook them? Thanks
Wholesome Yum D
0Hi Samantha, This recipe is crustless, but I have ones with crust in my 2nd cookbook.
JJ
0Absolutely delicious!
Zilda
0OMG, these are so easy to make and so good 🙂
Kadee
0Do you think using egg whites instead of a whole egg would work?
Wholesome Yum D
0Hi Kadee, You need the egg yolks in this recipe.
Lisa fry
0Great recipe! My husband had no idea there was no cane sugar.
Thank you!
Thomas
0Hello ?
I haven’t made it yet, I was looking for the coconut flour crust you had set on a previous video in your link that this was the link to find it but I don’t see the ingredients anywhere I’m sorry I must have missed it?
Wholesome Yum D
0Hi Thomas, Here is my coconut flour crust recipe.
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.
Rhonda
0Can you make these cupcake size with the almond flour crust? If so, how long do you prepare the crust?
Wholesome Yum D
0Hi Rhonda, Yes, that would work you but you will have to cook the crust a little longer.
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!