Hey there! Clara here, your friendly kitchen companion from Cooking Inspired. Remember those days when I’d rush home after school, dreaming of creating something amazing in the kitchen? Well, today, I’m so excited to share a recipe that feels just as magical: keto cheesecake bites!
These little gems are perfect when you’re craving a guilt-free treat. They’re incredibly easy to make, and the best part? The total time is approximately 45 minutes (including cooling). These keto cheesecake bites are not only delicious but also fit perfectly into a low-carb lifestyle. Let’s dive in!
Table of Contents
Why You’ll Love These Keto Cheesecake Bites
- Perfect Portion Size: These mini cheesecakes are portion-controlled, so you can enjoy a treat without overindulging.
- Quick to Make: From start to finish, these bites come together in under 45 minutes, making them perfect for a quick dessert fix.
- Simple Ingredients: You probably already have most of these ingredients in your pantry!
- Easily Customizable: Get creative with different toppings and flavorings to suit your taste.
Ingredients for Keto Cheesecake Bites
- 16 oz Cream cheese (softened)
- 1 large Egg (at room temperature)
- 1 tsp Lemon juice
- 1/2 tsp Vanilla extract
- 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- 4 oz Raspberries
- 1 1/2 tbsp Water
- 4 tsp Besti Powdered Monk Fruit Allulose Blend
- Sugar-free whipped cream (unsweetened or with sugar-free sweetener)
- 24 Raspberries
Note: Make sure your cream cheese is softened. It’ll give you the best, creamiest texture!
How to Make Keto Cheesecake Bites: Step-by-Step Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line a mini muffin pan with 24 parchment liners.
- Place the raspberries, water, and powdered sweetener into a very small saucepan. Heat over low heat until the raspberries start to soften, about 2 to 3 minutes.
- Use a spatula or back of a spoon to smash the berries. Simmer for a few more minutes, until the sauce thickens. Remove from heat and set aside.
- Using a hand mixer or stand mixer, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.
- Beat in the egg, then the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
- Spoon the cheesecake filling evenly into the muffin liners.
- Spoon a 1/2 teaspoon (2.5 mL) of raspberry sauce over each cream cheese cup. Use a toothpick to swirl into the batter.
- Bake for 10 to 15 minutes, until the bites are puffed up and almost set, but still jiggly.
- Remove the cheesecake bites from the oven. They might fall, which is normal. Cool completely at room temperature, then chill for at least an hour, until firm and cold.
- To serve, pipe a dollop of sugar-free whipped cream into the center of each bite and top with a fresh raspberry.
Tips for Perfect Keto Cheesecake Bites
To get that perfect cheesecake bite every time, here are some tips. First, make sure your ingredients are at the right temperature; room temperature eggs and softened cream cheese are key. When working with keto sweeteners, remember they can sometimes have a cooling effect, so adjust the amount to your liking. Also, a good quality mini muffin pan will help with even baking. For those interested in exploring different styles, a sensational Japanese cotton cheesecake offers a unique texture.
Common Mistakes to Avoid
One common issue is the cheesecake sinking after baking. This usually happens when there are too many air bubbles in the batter, so mix on low to medium speed. If your cheesecake bites are too dense, you might have overmixed the batter. Another problem is a grainy texture, which can occur if the cream cheese isn’t fully softened; ensure it’s at room temperature before starting.
Keto Cheesecake Bites: Recipe Variations
| Variation | Description |
|---|---|
| Chocolate Chip | Add sugar-free chocolate chips to the batter before baking. |
| Lemon Zest | Mix lemon zest into the batter for a citrusy flavor. |
| Almond Crust | Press an almond flour crust into the bottom of each liner before adding the filling. |
If you enjoy desserts featuring dark chocolate and raspberry, explore our other recipes.
How to Store Keto Cheesecake Bites
To keep your keto cheesecake bites fresh, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months. Just make sure they are well-wrapped to prevent freezer burn.
Troubleshooting: Solving Common Problems
If your cheesecake bites are too soft, chill them longer in the refrigerator. If they’re too hard, let them sit at room temperature for a few minutes before serving. If they’re too sweet or bland, adjust the amount of sweetener in your next batch. And if they stick to the liners, make sure you’re using parchment liners and that they are properly fitted.
Nutrition Information
Disclaimer: Nutritional information is an estimate.
Frequently Asked Questions
- Can you use other types of sweetener? Yes, but be sure to adjust the amount to match the sweetness level of Besti Powdered Monk Fruit Allulose Blend.
- Can you make it without eggs? I haven’t tested this recipe without eggs, and it may affect the texture and structure.
- Can I use different liners? Yes, silicone liners work well, but parchment liners are my favorite for easy removal.
- Can you make it ahead of time? Absolutely! These are great to make a day or two in advance.
- How long do they last? They’ll stay fresh in the refrigerator for up to 5 days.
- Is it okay to use a different type of flour? This recipe doesn’t use flour.
- How to avoid the cheesecake from cracking? Bake at a low temperature and avoid overbaking to prevent cracking.
Recipe Card
The Ultimate Keto Cheesecake Bites!
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F (177 degrees C). Line a mini muffin pan with 24 parchment liners.
- Place the raspberries, water, and powdered sweetener into a very small saucepan. Heat over low heat until the raspberries start to soften, about 2 to 3 minutes.
- Use a spatula or back of a spoon to smash the berries. Simmer for a few more minutes, until the sauce thickens. Remove from heat and set aside.
- Using a hand mixer or stand mixer, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.
- Beat in the egg, then the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
- Spoon the cheesecake filling evenly into the muffin liners.
- Spoon a 1/2 teaspoon (2.5 mL) of raspberry sauce over each cream cheese cup. Use a toothpick to swirl into the batter.
- Bake for 10 to 15 minutes, until the bites are puffed up and almost set, but still jiggly.
- Remove the cheesecake bites from the oven. They might fall, which is normal. Cool completely at room temperature, then chill for at least an hour, until firm and cold.
- To serve, pipe a dollop of sugar-free whipped cream into the center of each bite and top with a fresh raspberry.
Notes
Conclusion
And there you have it: delicious, easy-to-make keto cheesecake bites! I hope this recipe brings a little joy to your kitchen, just like those early days when I found my passion for cooking.
Now, I’d love to hear from you! Did you try this recipe? What variations did you come up with? Leave a comment below and share your results or ask any questions. I can’t wait to see what you create!
