Cookies and Cream Keto Cheesecake Bites

This bite-sized version of a Keto cheesecake might be the best no-bake dessert you'll ever try. They're creamy, decadent, and unbelievably delicious. The crust has a deep chocolate flavor that is slightly toasty, and the filling is velvety and melts in your mouth within seconds. These low-carb bites are easy to make and require 20 minutes of active prep time.

How many servings does this Keto cheesecake recipe make?

This recipe will yield 12 bites the size of mini cupcakes. You can also make them in a regular cupcake pan, of which you'll get 6-8 bites. If you're wondering whether you can adapt this recipe to a whole cheesecake pie, then yes, you can. This batch is suitable for a small 6" springform pan, or you can double the recipe for a 9" pan.

Are these cheesecake bites gluten-free?

Yes, they are. A traditional cheesecake crust is made using wheat flour, but we are using almond flour which is naturally gluten-free and Keto-friendly. To stay safe, read the label of your almond flour to ensure that it wasn't processed in an environment containing gluten.

Can you skip toasting the almond flour for the crust?

We don't recommend skipping this step because you would end up with a bland crust instead of a flavorful and crispy one. If you want a crust that doesn't require toasting, you can replace the almond flour with crushed-up chocolate Keto cookies and reduce the sweetener to 1-2 tbsp. Mix these ingredients with the melted butter, press into the mini cupcake mold, then pour the cheesecake filling over them.

Can you omit the gelatin powder?

We don't recommend omitting the gelatin powder because it firms up these Keto cheesecake bites. If you leave out the gelatin, then you would have to store the bites in the freezer at all times.

Net Carbs

2.3 g
Fiber

1.1 g
Total Carbs

7.4 g
Protein

3.2 g
Fats

17.8 g

185 cals

Quantity

Serving Size

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Almond flour

0.75 cup
Cocoa powder

2 tbsp
Vanilla extract

1.5 tsp
Erythritol Granulated

4 tbsp
Salt

0.25 tsp
Melted Butter

2 tbsp
Cream cheese

1.25 cup
Butter

4 tbsp
Powdered Erythritol (Icing Sugar)

0.33 cup
Gelatin

2 tsp
Boiling water

1.5 tbsp

Step 1

Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Transfer it to a bowl.
Step 2

To the bowl with the toasted almond flour, add the cocoa powder, granulated erythritol, ½ tsp vanilla extract, and salt. Mix to combine.
Step 3

Add the melted butter and whisk until a crumbly mixture forms. Line a mini cupcake pan/mold with cupcake liners. Divide the chocolate crust mixture into the mold/pan, sparing 1 tablespoon for garnish.
Step 4

Press with the back of a spoon to flatten and secure the crust in place. Transfer the mold/pan to the fridge. Let the crust harden while you prepare the filling.
Step 5

To a bowl, add the room temperature cream cheese and butter. Beat using a hand mixer until creamy. Add 1 tsp vanilla extract and powdered sweetener and whisk again until smooth and creamy.
Step 6

To a small bowl, add the gelatin powder. Pour the hot water with one hand while whisking with the other. If the gelatin powder doesn't dissolve completely, microwave the mixture for a couple of seconds
Step 7

Pour the gelatin mixture into the cheesecake filling. Whisk to combine.
Step 8

Take the pan/mold out of the fridge. Scoop the filling over the crusts using a cookie scoop. Sprinkle the remaining chocolate crumb on top of the cheesecake bites.
Step 9

Return the mold/pan to the fridge. Let the bites set for 4-6 hours in the refrigerator or the freezer for an hour. Serve immediately or store in an airtight container in the fridge for later.