Keto Cheesecake Bites

 My mini cheesecake bites make the perfect bite-sized dessert that takes minutes to prep. No baking is needed!

Why I love this cheesecake bites recipe

• No baking is required. Unlike other cheesecake recipes, this one skips the baking process completely- no cracked cheesecakes here. Also, bonus- No eggs are needed. 
• Ready in 15 minutes. The hard part is waiting for them all to set, but honestly, it is worth it! 
• Easy to customize. I kept things simple and traditional, but you can change up the flavor, the toppings, and more.
• 6 Ingredients. Count them yourself- this recipe is so darn easy! 

Ingredients needed

For the Graham Cracker Crust

• Cookie crumbs. Graham cracker crumbs are preferred, but you can use any mild-flavored cookie, like shortbread cookies or peanut butter cookies. 
• Sugar. White sugar. 
• Butter. Unsalted and melted.

For the cheesecake filling

• Heavy cream. Australian and British friends, this is thickened cream and double cream. You can also use heavy whipping cream. I found that whipping to stiff peaks instead of soft peaks resulted in the bites setting much firmer. It also helped them hold better after a few days in the fridge.
• Cream cheese. When working with any cheesecake, you want it to be softened to room temperature. Full-fat block cream cheese produces the best texture. Tub or reduced-fat versions don’t set properly.
• Sugar. 
• Sour cream. Sour cream adds tang and helps stabilize the filling. Full-fat Greek yogurt works in a pinch, though the flavor is lighter. 
• Lemon juice. Gives a slight tang with no actual lemon flavor. 
• Vanilla extract. A must for any good cheesecake! 

How to make cheesecake bites

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the crust. Whisk the crust ingredients in a mixing bowl until combined and have a sandy texture. Distribute the mixture into a lined muffin tin and place it in the refrigerator to firm up.

Step 2- Make the filling. In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and sugar until smooth. Add the rest of the ingredients and beat until no lumps remain. Slowly fold through the whipped cream until combined.

Step 3- Assemble. Transfer the cheesecake filling into a piping bag. Remove the cheesecake base from the refrigerator and pipe the filling onto the tops of each one. Cover the tin and refrigerate overnight for the cheesecake bites to set. 

Arman’s recipe tips

• This makes just 12 mini cheesecakes. Double or triple the recipe if you’d like a bigger batch. 
• Cover while chilling. I tested a batch uncovered, and the crust dried out. Always cover the pan – it keeps the moisture out and ensures the cookie base stays firm. 
• Room temperature ingredients! I mentioned this in the ingredients section, but please always use room-temperature dairy. In culinary school, we were taught that cold cream cheese can cause lumps, which is why this simple step makes such a difference. 

Storage instructions

To store: Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks. 

To freeze: Place leftovers in a ziplock bag or sealable container and store them in the freezer for up to 6 months.

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