Keto Mini Chocolate Cheesecake Bites

Mini Chocolate Cheesecakes are delightful, bite-sized treats that offer all the indulgent flavors of a traditional cheesecake in a low-carb, keto-friendly form. These mini desserts feature a rich and creamy chocolate cheesecake filling, perfectly complemented by a buttery almond crust.

With their small size and easy preparation, Mini Chocolate Cheesecakes are a convenient and satisfying option for those following a low-carb or keto lifestyle.

 

Mini chocolate cheesecakes bites on the countertop next to fresh fruits, close up.

How to make Mini Chocolate Cheesecakes?

Directions

  1. Start by combining almond flour, sweetener, and melted butter in a mixing bowl, blending with a fork until well combined.
  2. Press the cheesecake crust mixture into a muffin pan lined with cupcake liners and bake at 325F for 12-15 minutes until lightly browned.
  3. In a separate mixing bowl, combine sugar-free jello, heavy cream, half and half, and cream cheese, mixing until the mixture becomes thick and creamy.
  4. Scoop the cheesecake filling onto the baked almond crust and refrigerate for 3-4 hours until set.

Extra Flavors

Feel free to add some drops of vanilla extract to the cheesecake mixture for a hint of vanilla in your cheesecake.

What ingredients do I need to make keto cheesecake bites?

Ingredients

  • Instant Pudding Sugar Free Jello Chocolate Instant Pudding comes in a box in the dessert section, can be picked up at a grocery store.
  • Half and Half – a blend of half heavy cream and half milk. Can be purchased at grocery stores.
  • Cream Cheese in a block and softened to room temperature.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Sweetener  use your preferred sweetener.
  • Butter – unsalted butter works best for this dessert recipe.

How many carbs does a keto cheesecake have?

This keto cheesecake bites recipe has approximately 5 net carbs per bite.

Mini chocolate cheesecakes bites on the countertop next to fresh fruit, side view.

Can keto cheesecake be frozen?

It is recommended to store it in the refrigerator, not freezer, in an airtight container and consume it within 7 days of preparation.

Looking for other keto friendly desserts recipes?

Mini chocolate cheesecakes bites with a bite taken out.

Watch How To Make It

Mini chocolate cheesecakes bites on the countertop next to fresh fruits, top down view.

Keto Mini Chocolate Cheesecake Bites

Indulge in delicious keto mini cheesecakes with this easy recipe. These bite-sized treats are low-carb and packed with creamy goodness, perfect for satisfying your dessert cravings.
5 from 3 votes
Course: Dessert
Cuisine: Worldwide
Keyword: cheesecake bites, jello cheesecake sugar free, keto cheesecake bites, keto mini cheesecakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 12 Cheesecakes
Print Recipe
Calories: 267kcal

Ingredients

Chocolate Mix

Tart Crust

Instructions

  • Gather all the ingredients.
    Keto Mini Chocolate Cheesecakes Recipe (17)
  • Preheat oven to 325F.
    Keto Mini Chocolate Cheesecakes Recipe (1)
  • In a small mixing bowl, combine Almond Flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
    Keto Mini Chocolate Cheesecakes Recipe (5)
  • Line a cupcake pan with cupcake liners.
    Keto Mini Chocolate Cheesecakes Recipe (2)
  • Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
    Keto Mini Chocolate Cheesecakes Recipe (3)
  • Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.
    Keto Mini Chocolate Cheesecakes Recipe (6)
  • In the meantime, combine Sugar Free Jello Chocolate Instant Pudding, heavy whipping cream, half and half, and cream cheese in a large mixing bowl and mix with a hand mixer until thick and creamy.
    Keto Mini Chocolate Cheesecakes Recipe (12)
  • Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each almond crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.
    Keto Mini Chocolate Cheesecakes Recipe (13)

Nutrition

Calories: 267kcal | Carbohydrates: 5g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 106mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. Amy Wilson

    Have you tried leaving out the half and half and using two cups of heavy whipping cream instead?
    Just wondering how that would turn out (and less carbs).

    • LowCarbingAsian

      Hi Amy! We never tried that way, but you should be able to use 2 cup heavy cream instead. Just might be a little thicker of a mixture.

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