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    Home » Desserts

    Easy keto cheesecake bites

    Published: Mar 21, 2020 · Updated: May 5, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    These easy keto cheesecake bites are low-carb, sugar-free, and gluten-free versions of one of the most popular desserts in the world. With a creamy vanilla flavor and a base made of an almond and coconut flour blend, they’ll become one of your favorite keto cream cheese desserts.

    Gluten-free and sugar-free keto cheesecake bites topped with fresh blueberries lying on a grey working surface.
    Jump to:
    • Step by step directions
    • How to make cheesecake filling
    • How to make a water bath
    • How to cool keto cheesecake bites
    • More keto recipes
    • Recipe

    Step by step directions

    Don’t be intimidated by the number of steps in this low carb mini cheesecake recipe; it’s not as complicated as it looks!

    First, we need to prepare the base for our mini low carb cheesecake bites. Combine together the blanched almond flour, coconut flour, granulated sweetener of your choice, and a generous pinch of salt. Then, add the melted butter and mix everything together until the mixture resembles wet sand.

    Next, spread the mixture (around 1 ½ tablespoon per muffin tin) between 12 muffin tins lined with muffin liners and make it compact using a spoon or the bottom of a shot glass.

    Bake for 7 minutes in an oven preheated to 170C (340F) or until golden brown. When done, remove from the oven and set aside to cool for at least 10 minutes while you’re making the filling.

    How to make cheesecake filling

    To make the filling for our sugar-free cheesecake dessert, all ingredients should be at room temperature! Another important thing to mention is that the mixing speed – whether you use a stand mixer, hand mixer, or immersion blender, it should be on low for every single step. This will prevent air bubbles from forming inside the mixture which can cause cracks while baking and cooling down.

    In a medium mixing bowl, stir the cream cheese using a hand mixer or immersion blender at a low speed. Then, add the powdered sweetener and mix until fully combined.

    Step by step 6 images collage instruction on how to make sugar-free mini cheesecakes.

    Add the sour cream, lemon juice, and vanilla extract and mix (of course on low) until combined.

    Add one egg at a time and mix until just incorporated (don’t overmix it!). Gently shake and tap the bowl on a working surface to force air bubbles out.

    Evenly spread the mixture on top of the crusts between the muffin tins and tap it on the working surface to flatten our keto-friendly cheesecake treats.

    Bake the cheesecakes in a water bath for 15-17 minutes. If you don’t know how to make a water bath, keep reading…

    How to make a water bath

    Baking our low carb mini cheesecakes in a water bath prevents them from puffing up, sinking, or cracking, so you can’t avoid this step if you want not only tasty, but good-looking cheesecakes. All you need is to take a baking tray with high sides (at least 1inch/2cm) and place it to the oven first. Then, place our muffin pan with assembled cheesecakes in the middle and pour in hot water (using a tea kettle make this process a lot easier) so it fills at least a quarter of an inch or 0.5cm. That’s about it! Close the oven and bake your keto mini cheesecakes.

    Mini cheesecake dessert toped with fresh blueberries on a grey working surface, one piece taken with a silver spoon.

    How to cool keto cheesecake bites

    Cooling our low carb, gluten-free, and sugar-free mini cheesecakes correctly is very important. If you don’t do it right, they may crack or sink – and we don’t want that.

    So, when we’ve finished baking our low carb cheesecakes bites, turn off the oven and leave them to cool down inside with the door cracked open.

    When the mini keto cheesecakes are at room temperature, remove them from the oven and transfer the whole muffin pan to the fridge to chill for 4-8 hours. Only then can you carefully remove the cheesecakes from the muffin pan and then from the muffin liners. Top our low carb keto bites with fresh berries of your choice (I went for fresh blueberries only) and/or jam / mint / powdered sugar / keto-friendly chocolate curls. Enjoy!

    More keto recipes

    NO BAKE KETO STRAWBERRY CHEESECAKE

    KETO PUMPKIN CHEESECAKE RECIPE

    BEST KETO CHOCOLATE TRUFFLES

    EASY KETO PEANUT BUTTER BALLS

    Recipe

    Close up picture of a mini cheesecake topped with fresh blueberries on a grey working surface with berries lying around.

    Easy keto cheesecakes bites

    These easy keto cheesecake bites are low-carb, sugar-free, and gluten-free versions of one of the most popular desserts in the world. With a creamy vanilla flavor and a base made of an almond and coconut flour blend, they’ll become one of your favorite keto sweet treats.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake, Gluten-free cheesecake, Party desserts, Sugar-free cheesecake
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Cooling: 4 hours
    Total Time: 4 hours 35 minutes
    Servings: 12 cheesecakes
    Calories: 186kcal
    Author: Anna

    Equipment

    • Muffin pan
    • Baking tray
    • Stand mixer or hand mixer

    Ingredients

    Crust

    • 1½ cup 130g almond flour
    • 2 tbsp 14g coconut flour
    • 2 tbsp 20g granulated sweetener I use Sukrin
    • 4 tbsp 60g unsalted butter, melted
    • Pinch of salt

    Filling

    • 10 oz 280g cream cheese, room temperature
    • ½ cup 50g powdered sweetener I use Sukrin
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon full-fat sour cream, room temperature
    • ½ teaspoon pure vanilla extract
    • 2 medium eggs, room temperature

    Instructions

    For the crust:

    • Preheat oven to 170C (340F).
    • In a medium mixing bowl, combine together the almond flour, coconut flour, sweetener, and salt. Then, add the melted butter and mix well until it resembles wet sand.
    • Spread the mixture (around 1 ½ tablespoon per muffin tin) between 12 muffin tins lined with muffin liners and make it compact using a spoon or the bottom of a shot glass. 
    • Bake for 7 minutes or until golden brown, then remove from the oven and set aside to cool for at least 10 minutes while you’re making the filling.

    For the filling:

    • Keep the oven preheated to 170C (340F).
    • In a medium mixing bowl, stir the cream cheese using a hand mixer or an immersion blender on a low speed. Then, add the sweetener and mix on low until fully combined.
    • Add the sour cream, lemon juice, and vanilla extract and mix on low until combined.
    • Add one egg at a time and mix on low until just incorporated (don’t overmix it!). Gently shake and tap the bowl on a work surface to force air bubbles out.
    • Evenly spread the mixture on top of the crusts between the muffin tins and tap it on the work surface to flatten the cheesecakes.

    Baking cheesecakes:

    • Bake the cheesecakes in a water bath for 15-17 minutes.
    • Once done, turn off the oven and leave the cheesecakes to cool down inside with the door cracked open.
    • When the cheesecakes are at room temperature, remove them from the oven and transfer to the fridge to chill for 4-8 hours.
    • Remove the muffins liners from the cheesecakes and top with fresh berries of your choice and/or jam/mint/powdered sugar. Enjoy!

    Notes

    NET CARB: 2,5g
    Nutrition Facts
    Easy keto cheesecakes bites
    Amount Per Serving (1 cheesecake)
    Calories 186 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Potassium 124mg4%
    Carbohydrates 4g1%
    Fiber 1.5g6%
    Sugar 1.5g2%
    Protein 5g10%
    Vitamin A 409IU8%
    Vitamin C 0.5mg1%
    Calcium 49mg5%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!

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    Comments

    1. Katie Appleby

      June 06, 2020 at 8:52 pm

      Do you use keto vanilla extract?

      Reply
      • Anna

        June 06, 2020 at 10:49 pm

        I use the regular one because in such small amounts (1tsp contains only 0,5g net carb) it doesn't really matter if it's keto or not. You can also use vanilla essence if you want (it's also cheaper).

        Reply
    2. Sayana

      December 11, 2020 at 1:24 am

      How do I store them? How long do they last?

      Reply
      • Anna

        December 11, 2020 at 9:55 am

        Hi Sayana! Refrigerate them in an air-tight container for up to 5 days. You can also freeze them for up to 1 month wrapped in a plastic wrap and then in aluminum foil (the cheesecakes should cool down at room temperature and then chill in a fridge prior to freezing). Thaw them in the fridge before serving.

        Reply
      • Savannah D

        April 01, 2021 at 2:33 am

        Is it possible to use all almond flour instead of coconut flour? All I have is almond flour 🙁 and if so, what are the measurements?

        Reply
        • Anna

          April 01, 2021 at 8:08 am

          Hi Savannah! Unfortunately, I haven't tried to make a cheesecake crust with almond flour only. You'll have to experiment to find out what almond to butter proportion you need. A good place to start is to replace all coconut flour with the same amount of almond flour and add 3 tbsp of butter instead of 4. Also, cheesecake crust made of almond flour can be much softer than the one made of a blend of two flours.

          Reply
    3. Jane

      March 13, 2021 at 2:05 pm

      5 stars
      I made these but with chocolate chips on top. Delicious!

      Reply
      • Anna

        March 13, 2021 at 6:52 pm

        Amazing! Thank you for sharing!

        Reply
    4. Natalie

      April 03, 2021 at 7:37 pm

      I just wanted to say that the hot water bath sounds like a “Bain Marie”. I’m a proud French Canadian ... can you tell? I’ll be trying your recipe for Easter. Can’t wait !

      Reply
      • Anna

        April 03, 2021 at 11:07 pm

        I hope you'll enjoy this recipe!

        Reply
    5. Ariana Mazon

      January 20, 2023 at 1:52 am

      5 stars
      Thanks for the recipe!

      Reply
      • Anna

        January 20, 2023 at 8:56 am

        You're welcome, Ariana!

        Reply

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