Cheesecake Bites Recipe – Keto

Craving cheesecake on keto? Discover how to make rich, low-carb cheesecake bites with a crunchy almond crust!

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A Brief History of Cheesecake

Cheesecake has European roots dating back to the 1400s. But the creamy dessert we know today began evolving in the 18th century, eventually becoming what we now recognize as “New York-style” cheesecake thanks to the invention of cream cheese in the late 1800s. Fun fact: that cream cheese was originally a cheaper alternative to French Neufchatel!

Now, it’s easier than ever to reimagine cheesecake for a low-carb lifestyle.

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Baked vs. No-Bake: Which is Best for Keto?

There are two main types of cheesecake:

• No-Bake Cheesecake
  While quick and convenient, no-bake cheesecakes tend to be soft and rely on thickeners like gelatin. They also don’t hold up well in small molds, which makes them less ideal for keto cheesecake bites.
• Baked Cheesecake
  Baked versions offer a firmer texture, richer flavor, and are perfect for portioning into individual bites. They also allow you to use wholesome keto ingredients like full-fat cream cheese, eggs, and almond flour crusts without the need for artificial stabilizers.

Bottom line for keto eaters: Baked is best.

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Why Bite-Sized?

Keto cheesecake bites are more than just cute—they’re practical. Here’s why they’re perfect for a low-carb lifestyle:

• Portion Control – Satisfy cravings without going over your daily carb limit.
• Grab-and-Go Friendly – Easy to pack in lunchboxes, meal prep containers, or take to parties.
• Customizable – Top each one differently with sugar-free chocolate, berries, or chopped nuts.

Plus, they bake more evenly and faster than a full-sized cheesecake, so no worrying about cracked tops or overcooked edges.

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The Almond Crust Advantage

Instead of a traditional graham cracker crust, keto cheesecake uses a simple almond flour crust. It’s:

• Low in carbs
• High in healthy fats
• Crispy, nutty, and flavorful

All you need is almond flour, melted butter, a touch of low-carb sweetener (like erythritol or monk fruit), and a pinch of salt. Press it into muffin liners, pre-bake for a few minutes, then fill with your cheesecake mixture and bake.

Ingredients

Old school

(12 pieces)

• 7 oz / 200g Crackers crumbs
• 7 tablespoon / 100g Butter (melted)
• 8 oz / 200g Cream cheese
• 1 piece / 50g Egg
• Sweetener to taste (4 tablespoons Honey or 1 tablespoon Xylitol)
• ¼ cup / 60ml Sour cream
• ¼ teaspoon / 1.25ml Vanilla extract
• Optional
  • 8 teaspoons / 80g Jam

New school – keto

(12 pieces)

• 7 oz / 200g Almond flour
• 4 tablespoon / 100g Butter (melted)
• 8 oz / 200g Cream cheese
• 1 piece / 50g Egg
• Sweetener to taste (4 tablespoons Honey or 1 tablespoon Xylitol)
• ¼ cup / 60ml Sour cream
• ¼ teaspoon / 1.25ml Vanilla extract
• Optional
  • 8 teaspoons / 80g Sugar free jam
  • 12 tablespoons low carb fruits, berries

How to make Cheesecake bites

(12 pieces)

1. Mix the crackers or, in case of the keto version, the almond flour and the melted butter in a food processor.
2. Divide it into 12 parts and fill the muffin forms with the batter evenly.
3. Beat cream cheese, egg, sour cream, vanilla extract and the chosen sweetener until light and fluffy. Taste and adjust sweetener if necessary.
4. Divide the cream cheese into 12 and fill it evenly into the muffin cups.
5. Add the optional ½ teaspoon / 5g jam onto each cheese bites. Use a tablespoon of low carb fruit on keto or skip it entirely.
6. With a toothpick stir the jam into the cream cheese.
7. Place them onto the middle rack of 360°F / 180°C preheated oven until golden brown spots start to appear, 15 – 20 minutes.

Enjoy!

Fancy some more? Let’s cut to the cheese!

• Blueberry Cheesecake Recipe
• Keto Cheesecake No-Bake Recipe
• Keto Low Carb Chocolate Cheesecake Recipe
• Low Carb Keto Cheesecake Recipe
• Gluten Free Cheesecake Recipe [No-Bake]
• Tiramisu Cheesecake Recipe
• Sugar-Free Cheesecake Recipe [No Bake]