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Keto No Bake Cheesecake Bites
Course: Dessert
Keyword: keto cheesecake bites, keto no bake cheesecake
Prep Time: 20 minutes minutes
Chill Time: 4 hours hours
Total Time: 4 hours hours 20 minutes minutes
Servings: 24 mini cheesecakes
These keto no bake cheesecake bites are rich, creamy, and easy to make with simple ingredients. No oven required—just chill and enjoy a perfectly portioned low-carb dessert.
Print Recipe
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.
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.
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For a firmer crust, bake the crusts at 350°F for 5–7 minutes, then cool completely before adding the filling.
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These mini cheesecakes are softer than baked cheesecakes, with a creamy texture rather than a firm one.
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For firmer results, chill the cheesecakes overnight.
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Use powdered low-carb sweetener for best texture (no grittiness).
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This homemade condensed milk is a great DIY option for this recipe.
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Sweetness of filling and crust can be adjusted depending on your preference.
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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