Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Cheesecake Bites Are Sweet, Creamy, And Perfectly Portioned
Keto cheesecake is the most popular dessert on Wholesome Yum, so it only felt right to turn those same rich, creamy flavors into easy keto cheesecake bites. These are my go-to when I want something sweet without committing to a full slice. They’re crustless, baked in a mini muffin pan, and swirled with a simple raspberry sauce that makes them feel a little extra. If you’ve made my classic keto cheesecake, this is the bite-sized version I always keep in the fridge. Here’s why I keep coming back to them:
- Rich, creamy cheesecake flavor without the crust – By skipping the crust entirely, these keto cheesecake bites keep the carbs lower while still delivering that classic dense, creamy texture. I’ve tested these enough times to know the balance is just right, especially once they’ve fully chilled.
- Sweetened the right way for smooth texture – My secret? Besti Powdered! It dissolves like a dream, no cooling effect, and keeps these bites at just 1 net carb each.
- Easy, portion-controlled, and family approved – Each bite bakes up in minutes and is already portioned, which makes the perfect keto dessert. My kids love them too, which is usually my sign to make a double batch next time. 😉
Make them with me and see how fast they disappear.
“We made these last night and I added a dollop of whipped cream and a couple of berries for serving. My husband said he can’t believe they allow these on a keto diet because they are so delicious, and they were pretty easy to make too.”
-Lisa
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake bites recipe, what each one does, and substitution options. For measurements, see the recipe card.
Keto Cheesecake Bites:
- Cream Cheese – This is the base of the whole recipe. I use full-fat cream cheese for the richest texture and best flavor. Just make sure it’s softened so it mixes easily. Neufchâtel works too if you want a slightly lighter version.
- Egg – The egg helps bind everything together and gives the cheesecake bites that classic texture. Letting it sit out for a bit keeps the batter from getting lumpy. If you’re egg-free, a flax egg can work, but the texture will be a little softer.
- Lemon Juice – It balances out the richness without making the cheesecake taste lemony. Bottled lemon juice works in a pinch, but fresh is best.
- Vanilla Extract – Adds that cozy, sweet background note we all expect in cheesecake. You can use vanilla bean paste if you want a little fancier flavor with those pretty flecks.
- Besti Powdered Monk Fruit Allulose Blend – This is my favorite sweetener substitute for smooth desserts. It blends right in and keeps the cheesecake creamy without any aftertaste. Other powdered sweeteners might work, but they can turn gritty or make the texture weird. Liquid sweeteners won’t work well here since they’ll throw off the consistency.
Raspberry Swirl:
- Raspberries – I usually use raspberries because they give a bright, slightly tart contrast to the creamy cheesecake, but strawberries, blackberries, or even blueberries would all be great here. Frozen berries are totally fine, just thaw and drain them first.
- Besti Powdered – Perfect for sweetening the swirl without overpowering the fruit flavor.
- Toppings – I love adding a dollop of sugar-free whipped cream and a few raspberries on top, but you can switch it up. Dark chocolate shavings, chopped pecans, toasted coconut, or even a drizzle of sugar-free caramel are all delicious ways to finish them off.
- Water
How To Make Keto Cheesecake Bites
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the raspberry swirl. Combine the berries, sweetener, and a splash of water in a small saucepan and cook until soft. Smash and simmer until it thickens, then set aside to cool.
- Mix the cheesecake filling. Beat the cream cheese and sweetener until fluffy, then mix in the egg, lemon juice, and vanilla. Keep the speed low so the batter stays smooth.
- Assemble the keto cheesecake bites. Spoon the filling into a lined mini muffin pan, then swirl a little raspberry sauce into each one with a toothpick.
- Bake and cool. Bake until the centers are just set but still a little jiggly. I let them cool at room temp, then chill until fully firm.
- Add toppings and serve. Before serving, I like to pipe a little whipped cream on top and finish with a fresh berry. So simple, but it makes them feel extra special.
My Recipe Tips
- Keep an eye on those raspberries. They can burn fast if you’re not watching. I always give them a stir now and then so they don’t stick to the bottom of the pan.
- Go easy on the mixing. Use a low speed hand mixer and don’t overdo it. Too much air in the batter can mess with the texture. We want these keto cheesecake bites nice and creamy, not puffy or cracked.
- If the centers sink after baking, don’t stress. That’s supposed to happen and it actually makes the perfect little dip for whipped cream. You didn’t do anything wrong.
- Just like a full-size cheesecake, cracking can happen if the batter is over-mixed or if the temperature changes too fast. I keep my mixer on low and let the bites cool on the counter before chilling.
- Don’t have a mini cupcake pan? I love this one because it’s nonstick, warp-resistant, and super reliable. But if you don’t have a mini pan, you can use a regular muffin tin instead. Just line it with parchment or silicone liners, fill each one about 3/4 full, and bake for 20-25 minutes until the centers are mostly set but still a little jiggly.
Keto Cheesecake Bites
Make my keto cheesecake bites with a raspberry swirl! These low carb, sugar-free treats are creamy, bite-sized, and freezer friendly.
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Cheesecake bites:
Raspberry swirl:
Optional toppings:
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cheesecake bite
- Tips: Check out my recipe tips above to help you avoid burnt raspberries, weird texture, or cracks in your cheesecake bites.
- Store: Keep keto cheesecake bites in the fridge for up to 5 days in an airtight container.
- Freeze: Pop them in the freezer for 6-8 months. Just let them sit on the counter for a few minutes to soften before enjoying.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Cheesecake Bites
More Keto Bite-Sized Treats You’ll Love
If you’re anything like me, one bite-sized treat is never enough. Here are a few more keto favorites to keep on hand:
130 Comments
Zugey
0I don’t like raspberry or any berry except strawberries so how could I incorporate any other topping?
Maya | Wholesome Yum
0Hi Zugey, You can use strawberries and make the topping from my other healthy cheesecake recipe.
Barbara
0Looking for your pineapple cheesecake cupcake recipe plse.
Maya | Wholesome Yum
0Hi Barbara, I have that recipe in the Wholesome Yum app.
Christi
0So delicious! I added crumbled keto snickerdoodle cookies before the cheesecake mixture and it made a perfect crust!
Samantha Kovacsik
0If I do the coconut flour crust with the bites how much longer do I cook them? Thanks
Wholesome Yum D
0Hi Samantha, This recipe is crustless, but I have ones with crust in my 2nd cookbook.
JJ
0Absolutely delicious!
Zilda
0OMG, these are so easy to make and so good 🙂
Kadee
0Do you think using egg whites instead of a whole egg would work?
Wholesome Yum D
0Hi Kadee, You need the egg yolks in this recipe.
Lisa fry
0Great recipe! My husband had no idea there was no cane sugar.
Thank you!
Thomas
0Hello ?
I haven’t made it yet, I was looking for the coconut flour crust you had set on a previous video in your link that this was the link to find it but I don’t see the ingredients anywhere I’m sorry I must have missed it?
Wholesome Yum D
0Hi Thomas, Here is my coconut flour crust recipe.
Tammy
0The perfect desert while on the keto diet! I made them cupcake sized and got 13 about half full. Delicious, my husband loves them too!
Mary Hamilton
0Hi just wanted to know if I can make these cupcakes size because I have no mini parchment cups? Thanks Mary
Wholesome Yum D
0Hi Mary, Yes, that would work.
Rhonda
0Can you make these cupcake size with the almond flour crust? If so, how long do you prepare the crust?
Wholesome Yum D
0Hi Rhonda, Yes, that would work you but you will have to cook the crust a little longer.
Lisa Glines
0We made these last night and I added a dollop of whipped cream and a couple of berries for serving. My husband said he can’t believe they allow these on a keto diet because they are so delicious and they were pretty easy to make too.
Joy
0This cheesecake fat bomb recipe is the bomb!
Pat Thibodeau
0So delicious
Belinda
0Full carb count and servings
Wholesome Yum D
0Hi Belinda, You can find that info in the recipe card right above where you left this comment.
Irene
0Can the keto cheesecake bites be frozen? How long do they last in the fridge? I can’t wait to try them!
Wholesome Yum D
0Hi Irene, You can store these in the refrigerator for up to 5 days. You can also store them for 6-8 months in the freezer.
Patricia Long
0Maya, my family doesn’t care for raspberries. Could I use blueberries or strawberries instead?
Maya | Wholesome Yum
0Hi Patricia, Yes, you can make the swirl using strawberries or blueberries. Chop up the strawberries finely if you use those. The texture is smoother with raspberries though, so if you want a smooth texture using those other berries, you could also strain the mixture before swirling into the cheesecakes.
Sandy Rini
0Thanks for sharing the recipe. I will be making these today!
JOAN E TRENT
0Looks yummy, can’t wait to make!!
Lynne
0So delicious.
Stephanie
0I love this recipe. It’s so easy and delicious. I didn’t have raspberries so I substituted it with keto friendly chocolate and made a little swirl on the top. I would totally recommend and make this again. What a treat.
Phyllis Dufrene
0Love these!!! Easy, delicious, and satisfying. Another great recipe Maya. Thanks!!!
Mimi
0Nice easy recipe but I only ended up with 9 cheesecakes !
LaTonya Moore
0Hello! I love this recipe!!! I was wondering if it’s possible to make this as a whole cheese cake? Thank you for sharing!
Wholesome Yum M
0Hi LaTonya, Yes! Use this recipe for the keto cheesecake, then follow the directions for the raspberry swirl from this recipe. You can omit the crust if you want it to be made without. Best wishes!
Angela Sparrow
0Yum. I tried a few of the suggestions below. I baked them 325 degrees for 35 minutes in a water bath in 12 regular muffins liners/tin. Halved the Swerve to 1/4 c. Tried 6 as raspberry and 6 cranberry. Delicious!
Jennifer S
0Raspberries aren’t very big in my house so I make this recipe either plain or with sugar free chocolate chips. We love this so much I make a batch every week. I have found that when using monkfruit with allulose, while the cheesecake is really creamy, they also fall quite a bit after baking. When I use monkfruit with erthritol they don’t fall but aren’t quite as creamy. Both are delicious!!
Belinda Smith
0LOVED this cheesecake treats recipe, easy to make and eat…Thanks
Rebecca
0Made these twice this week! Used blackberries instead of raspberries and sieved the seeds out. Following the recipe I ended up with more sauce than needed, which was the perfect excuse to make them again! The second time I added the Berry sauce to the cheesecake in food processor and it worked great! Love that these can be frozen. Next time I am going to experiment with cocoa powder and chocolate chips!
Lydia
0My family and I loved this recipe!! It’s quick, easy, and delicious. Definitely my new favorite keto dessert.
Gail
0I used strawberries instead of raspberries. This recipe is spot on my family love them
jessica daniels
0These are GLORIOUS. I did use a water bath at 325 for 35 minutes and then took them out and let them cool. That made perfect pillows of cheesecake that did not sink at all in the middle. I didn’t have the powdered sugar so I used my coffee grinder to grind up some monk fruit sweetener and it was the perfect fix.
Bravo for such an AMAZING recipe!!!
Shellie
0I made these last night and used frozen blueberries…so GOOD! Thank you for sharing this recipe!
Eden
0Great recipe Maya! Love that these are bite size to control portions. I used powdered Swerve and it worked perfectly. (I might use slightly less next time to be just a tad less sweet). Also gently folded rasberry mix into batter before baking. Wasn’t as pretty as the swirl way – but quicker. Really enjoying Wholesone Yum – fantastic (& accurate) recipes. Thank you!
Rayna Jenkins
0Can blueberries be substituted for the raspberries?
Wholesome Yum M
0Hi Rayna, Yes!
Abby
0This cheesecake is sooooo good, I froze mine so I can have them when I want some treats.
Stacy
0If I were to use a silicone mold, would the mini cheesecake bites come out smoothly?
Wholesome Yum M
0Hi Stacy, Probably not…I would use paper liners.
Shelle
0Hi, the only sweetener I like is bochasweet, I don’t see that sweetener listed on your chart or calculator.
Wholesome Yum M
0Hi Shelle, I have not used this type of sweetener. My recommendations are Erythritol, Allulose, and Monk Fruit sweetener Blends.
Tia
0Hi! Can it be granulated monk fruit or is powdered better?
Wholesome Yum M
0Hi Tia, Please use powdered. Granular sweetener will give your baked goods a gritty texture.
Lyndsay
0Awesome recipe, thank you!
Just wondering, would it be ok to use frozen fruit in the cheesecake or is fresh a must?
Wholesome Yum M
0Hi Lyndsay, If you follow the same process of cooking down the frozen fruit first, it will work great! Get creative! Enjoy.
Rochelle
0Made them today, I Love them.
Thank you!!!!!!!
Hildy Jackson
0I tried these today for my birthday celebration and none were left. I didn’t want a traditional cake because I didn’t want to have the sugar nor the leftovers. I used the Wholesome Yum Allulose and no one could taste any difference. I will be doing these again and again. Such a treat!
Lani
0Do you have a video making this? I tried making them tonight and it doesn’t look right to me when I spoon them into the muffin liner :/
Wholesome Yum M
0Hi Lani, I don’t have a video specifically for these cheesecake bites, but my cheesecake recipe is very similar. You can view that video here to make sure you have the correct consistency.
Donja P Wilson
0I have many sweeteners monk fruit and erythritol. I would love to support you but would like to use these first. Can i use them in the recipe?
Wholesome Yum M
0Hi Donja, Yes, either sweetener you have will work fine in my recipes. Specifically with this cheesecake recipe you will want to use a powdered sweetener in the cheesecake filling, otherwise it may have a gritty texture.
Dawnna
0Hi,
I was wondering what the substitution would be if we used Splenda instead of the monk sweetener? I tried looking at your conversion chart but I didn’t see Splenda listed (unless I didn’t scroll down enough).
Wholesome Yum M
0Hi Dawnna, I don’t recommend using Splenda on my site because it’s not a natural sweetener. Splenda is a 1:1 ratio with table sugar, so you should be able to use it in the same amounts in my recipes, but I have not personally tested this. Best of luck!
Beth
0These turned out wonderfully. I used a 1/3 cup of the Besti sweetener I ordered from your site because I prefer a less sweet taste. The taste is delicious. The only thing I did differently is after spraying the miniature muffin cups I sprinkled some unsweetened, dried coconut flakes in some, and some chopped pecans in some then scooped the batter in.. The only other adjustment was a few extra minutes of bake time.
Darcy Metz
0These are so good! My raspberries were bad, so I substituted strawberries. Yummy!
Connie Sue Otten
0I do not know what size muffin cups to use I have really small ones and then the next size up.
Wholesome Yum M
0Hi Connie, This recipe is made with a mini sized muffin pan. For reference, each muffin cavity in a mini sized muffin pan holds approximately 1/8 to 1/4 cup in volume, and there are usually 24 cavities. I hope this helps you decide which pan to use.
Connie Sue Otten
0Thank you so much for the info. I make them larger and they are wonderful but I will try to find the pan!!!! My husband loves them too, should not have shared…
Phyllis J Dable
0So great, I used keto cranberry sauce instead of raspberry, soooooo good, thanks
Kim
0These tasted really good – followed the recipe exactly. Two things I noticed. One is that they were hard to separate from the muffin liner so they were messy to eat. Two – they were crunchy after refrigeration, almost like the powdered Erythritol became grainy in the fridge. I would have preferred if the texture had been smoother.
Maya | Wholesome Yum
0Hi Kim, I’m so glad you liked them! As for the crunch after refrigerating, the powdered erythritol probably crystallized. I’ve since updated this recipe to use powdered monk fruit allulose blend, which doesn’t do that. Hope you’ll give it a try!
Susan Castleman
0Hi Maya, these are delicious but I calculate 5 g carbs instead of 1g? And I’m not even adding the raspberry sauce. Am I wrong?
Wholesome Yum M
0Hi Susan, Did your tracker subtract the sweetener? That may be the discrepancy with the carb count.
Sonia
0Hi Maya, since I only have the 12 cupcake pan, would I double the bake time to 20-30mins?
Maya | Wholesome Yum
0Hi Sonia, It’s hard to say for sure without testing, but it would be longer than the mini ones, yes. I recommend just checking on them occasionally.