Keto No Bake Cheesecake Bites (Easy Mini Cheesecakes)
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These keto no bake cheesecake bites of goodness are creamy, simple to make, and perfect for anytime you want an easy dessert without turning on the oven. No fancy ingredients, no water bath technique, just basic ingredients and amazing taste.
The flavor is a just-right balance of sweet and tangy with a hint of lemon in the filling. Enjoy them plain or topped with blueberry sauce or your favorite topping for an extra burst of flavor.
Why You’ll Love These Keto No Bake Cheesecake Bites
These keto mini no bake cheesecakes are first and foremost amazingly delicious.
On top of that, they're so easy to make, require no baking, can be made simply with no toppings or dressed up for any special occasion, and you can customize the flavorings, toppings, and sweeteners to meet your needs.
Ingredients
Crust
- almond flour
- powdered low-carb sweetener
- melted butter or coconut oil
- vanilla extract
- pinch salt
Filling
- cream cheese (or dairy-free alternative)
- low-carb sweetened condensed milk (store-bought, homemade, or dairy-free)
- lemon juice
- vanilla extract
Optional Topping
- blueberry sauce
- lemon wedges
How to Make Keto No Bake Cheesecake Bites
Make the crust
Mix almond flour, sweetener, melted butter, vanilla, and salt until crumbly.
Press crust into pan. Make blueberry sauce (optional)
Press about 2 teaspoons of crust mixture firmly into each mini muffin cavity. Top each crust with a small spoonful of blueberry sauce, if using.
Filling
Beat filling ingredients until smooth. Spoon onto crusts. Smooth and chill.
Top and serve
Top with blueberry sauce or your preferred toppings before serving.
Tips for the Best No Bake Cheesecake
- Even though this is a no-bake cheesecake, you can bake the crust at 350°F for 5–7 minutes for a slightly firmer, more traditional cheesecake-style crust. Let it cool completely before adding the filling.This works for both the almond flour crust and cookie crumb crust.
- These cheesecakes are creamy and soft, slightly less firm than baked cheesecake. Best served chilled and for a firmer texture, chill longer or freeze briefly before serving.
Topping Ideas
Though I really love this lemon blueberry combination, there are so many ways you can top these low-carb mini cheesecakes. How about:
- Blueberry Sauce (as shown in these photos)
- Raspberry or strawberry sauce
- Lemon Curd
- Sugar-free chocolate drizzle (this Sugar-Free Magic Shell is a great option)
- Whipped cream or Whipped Coconut Cream
Variations
- Use dairy-free cream cheese for a vegan option
- If desired, you can reduce the low-carb sweetener and make up the difference with a bit of stevia extract, liquid stevia (these homemade stevia drops work well), or pure monk extract.
- For a non-keto version, you can of course use regular sweeteners
- Cookie Crust Option: Substitute cookie crumbs for the almond flour crust. Mix about 1 1/2 cups cookie crumbs with 4–5 tablespoons melted butter, then press into the pan.
How to Store
Store in the refrigerator for up to 5 days.
For longer storage, freeze and thaw before serving.
Frequently Asked Questions
Do these need to be baked?
No, these are completely no bake.
How do I make them firmer?
Chill longer or freeze briefly before serving.
Can I make these ahead of time?
Yes, they’re perfect for making a day in advance.
Keto No Bake Cheesecake Bites
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup powdered low-carb sweetener
- ¼ teaspoon cinnamon (optional)
- 5 tablespoons melted butter (or coconut oil)
Filling
- 16 ounces cream cheese (softened)
- 1 cup low-carb sweetened condensed milk (or this sugar-free homemade recipe)
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Crust
- Mix almond flour, sweetener, cinnamon, and melted butter until crumbly. Reserve about 1/4 cup of the mixture for topping, if desired.
- Press about 2 teaspoons into each mini muffin cavity.
- Chill while preparing filling.
Filling
- Add all filling ingredients to a medium bowl. Beat until smooth and creamy.
Assemble
- (Optional) Spoon about 1 tablespoon of filling onto each crust.
- Scoop about 1 tablespoon filling ingredients onto each crust. Smooth if desired.
- Chill in the refrigerator for about 4 hours until set.
- Top with additional blueberry topping and the reserved crumble, if desired. Serve with a garnish of lemon wedge, if desired.
Notes
- For a firmer crust, bake the crusts at 350°F for 5–7 minutes, then cool completely before adding the filling.
- These mini cheesecakes are softer than baked cheesecakes, with a creamy texture rather than a firm one.
- For firmer results, chill the cheesecakes overnight.
- Use powdered low-carb sweetener for best texture (no grittiness).
- This homemade condensed milk is a great DIY option for this recipe.
- Sweetness of filling and crust can be adjusted depending on your preference.
- Cookie Crust Option: replace the almond flour crust with cookie crumbs. Use about 1 1/2 cups crushed cookies mixed with 4–5 tablespoons melted butter or coconut oil. These low-carb cookies should work well: Almond Crescents, Keto Snowball Cookies, Keto Cinnamon Roll Cookie (base) or Eggnog Cookies
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.