ketoKeto Recipes

Keto Cheesecake Bites


For the Crust:

  • 1 cup almond flour
  • 2 tablespoons powdered erythritol or another keto-friendly sweetener
  • 1/4 cup melted butter

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup powdered erythritol or another keto-friendly sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice


Preparing the Crust:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a mini muffin tin with paper liners or grease it well.
  2. Make the Crust:
    • In a medium bowl, mix together the almond flour, powdered erythritol, and melted butter until well combined.
    • Press about a teaspoon of the crust mixture into the bottom of each mini muffin cup, pressing down firmly to create an even layer.
  3. Bake the Crust:
    • Bake the crusts in the preheated oven for about 5-7 minutes, or until they are lightly golden. Remove from the oven and let them cool while preparing the filling.

Preparing the Cheesecake Filling:

  1. Make the Filling:
    • In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract, sour cream, and lemon juice until the filling is smooth.
  2. Fill the Cups:
    • Spoon the cheesecake filling over the cooled crusts in the mini muffin tin, filling each cup almost to the top.
  3. Bake the Cheesecake Bites:
    • Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly.
    • Remove from the oven and let the cheesecake bites cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
    • Once cooled, refrigerate for at least 2 hours, or until fully chilled.


  • Serve the cheesecake bites chilled. You can top them with a small dollop of sugar-free whipped cream or a few fresh berries if desired.


  • Storage: Store the cheesecake bites in an airtight container in the refrigerator for up to a week.
  • Variations: For a flavor twist, add a tablespoon of cocoa powder to the filling for chocolate cheesecake bites, or swirl in some sugar-free fruit preserves before baking.
  • Portion Control: Using a mini muffin tin helps with portion control, but you can also use a regular muffin tin for larger cheesecake bites. Adjust baking time accordingly.

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