Keto Cheesecake Bites | Kevin Wagonfoot
Look, I’m not going to pretend I invented the cheesecake bite, but I will say that discovering you can make them keto-friendly has genuinely improved my life. These little guys have rescued me more than once when I’m standing in front of the fridge at 9 PM wondering what I’m allowed to eat.
The best part? You need five ingredients. Five. I checked the math twice because I thought I was missing something, but nope—cream cheese, butter, sweetener, vanilla, and a bit of lemon juice are all you need to feel like you’re not missing out.
Why This Works for Keto
Keto is all about keeping carbs minimal and fat intake steady, and these bites nail both. The cream cheese base is pure fat and protein with almost no carbs, and that butter-based crust keeps things solidly in keto territory. You’re getting actual dessert satisfaction without the blood sugar rollercoaster, which is kind of the whole point.
From the cookbook
5-Ingredient Keto Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Keto Cheesecake Bites
Indulge in these creamy, bite-sized keto cheesecake treats that are the perfect low-carb dessert for any occasion. Each bite is rich, satisfying, and easy to prepare.
Ingredients
- 8 oz cream cheese
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
Instructions
- In a mixing bowl, start by softening the cream cheese. This allows it to blend smoothly with the other ingredients, preventing lumps in your cheesecake.
- Add the powdered erythritol and vanilla extract to the cream cheese, mixing until fully combined. The erythritol sweetens the cheesecake without adding carbs, making it keto-friendly.
- Pour in the heavy cream gradually while blending the mixture until it becomes fluffy and light. This step introduces air and creates a delightful texture in your cheesecake bites.
- Scoop the mixture into small silicone molds or an ice cube tray, smoothing the tops for an even finish. This helps form perfectly shaped cheesecake bites once frozen.
- Sprinkle cocoa powder on top for added flavor before placing the molds in the freezer. Freezing will set the cheesecake bites, making them easy to pop out and enjoy.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Let your cream cheese soften at room temperature first—it'll mix smoother and your filling will be creamier without any lumpy surprises.
- Don't skip the lemon juice; a little acid brightens up the sweetness and makes these taste less like you're eating a vitamin supplement.
- Make a double batch and freeze them. They thaw fast and having them on hand is a game-changer for those moments when willpower is low.
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