Mini Keto Cheesecake Bites with Strawberry Glaze
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The keto dessert of your dreams has arrived!
These mini keto cheesecake bites are the perfect serving size and are great to make for any occasion! No need to fuss with slicing up a full-size cheesecake – all you have to do is just grab one of these bites and you’re good to go. Bet ya can’t eat just one though, they’re pretty addicting!
Hip tips for making the best keto cheesecake bites:
- I used Monk Fruit as a sweetener in both the crust and cheesecake filling. I personally love the taste of Monk Fruit, but feel free to visit our keto sweetener guide for other alternatives or use your favorite low carb granular sweetener.
- When making the cheesecake filling, make sure the cream cheese and eggs are at room temperature. This will give you a consistent texture throughout your finished keto cheesecake bites.
- During baking, avoid opening the oven door as this causes temperature changes, which can result in cracking throughout the cheesecake layer.
- As tempting as it will be to gobble these up the minute they’re out of the oven, let the mini cheesecake bites cool completely and refrigerate for at least one hour before digging in.
- I love adding a strawberry glaze to the top of any cheesecake but you can use any of your favorite keto-friendly fruits such as blueberries, raspberries, or blackberries. You could also use your favorite flavor of ChocZero syrup as a topping. Yum!
Keto Cheesecake Bites
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
Delicious keto-friendly cheesecake bites filled with cream cheese and topped with strawberry glaze.
For the crust::
- 1 cup almond flour
- 2 tablespoons keto sweetener, I used Monk Fruit
- 3 tablespoons butter, melted
- 16 oz. cream cheese, room temperature
- 1/2 cup keto sweetener, I used Monk Fruit
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 lb. strawberries, sliced
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon keto sweetener
Preheat oven to 325 degrees. Line a standard 12 cup cupcake pan with cupcake liners and set aside.
To make the crust:
In a mixing bowl, combine almond flour, keto sweetener, and melted butter.
Scoop a tablespoon size of crust into each cupcake liner. Press down the crust with the back of a spoon firmly. Set aside.
Making the filling:
In a large mixing bowl, add in cream cheese, beat with an electric mixer until smooth. Add in keto sweetener, salt, and egg and mix until incorporated. Mix in vanilla and lemon zest.
Scoop out about 2-3 tablespoons of cream cheese filling and add to cupcake liner. Repeat the process until all cupcake liners are filled.
Bake in the oven for 20 minutes. Remove from oven and allow mini cheesecakes to cool completely. Once cooled, place in the fridge for 1-2 hours to firm up before serving.
To make the strawberry glaze:
In a saucepan, add in sliced strawberries, water, lemon juice, and keto sweetener. Simmer on low for 20 minutes. Remove from stovetop and allow to cool down.
Add a dollop of strawberry glaze onto each mini cheesecake and serve.
Store leftovers in the fridge in a sealed container.
Yield: 12, Serving Size: 1
Amount Per Serving: 231.0 Calories | 20.7 Fat | 16.9g Total Carbs | 1.8g Fiber | 3.8g Sugar | 10.1g Erythritol | 4.9g Protein | 5.0g Net Carbs
Almost too pretty to eat!
These keto mini cheesecake bites are so easy to make and oh so delicious. With a luscious layer of creamy cheesecake filling, topped with the fresh glaze of strawberries, one bite and you’ll be in keto dessert heaven. YUMMO!
If you happen to have leftovers, they can be kept in an airtight container for up to one week in the fridge, but if you’re like me, they probably won’t last that long before they’re gobbled up.😋
Here’s what my teammate Jenna had to say after making these keto cheesecake bites:
“These are so fun! I love the crust, the cheesecake, and the topping so much. Not only do they look amazing, but they taste so good too! Thank goodness we can use cream cheese and some berries while staying keto! Using lemon juice in the strawberry glaze is a great idea.”
Love these I have been making these almost everyday! And my kids love them!! I use powder erithyrol for the sweetener! I skip the crust step and it turns out soo good! Obsessed with cheesecake! 😉
I with you – I’m obsessed with cheesecake, Ana!
Whats the carb count?
Hi there! These have 5 net carbs per serving and a serving size is 1. Hope this helps!
Hope you enjoy these, Kathy!
These came out amazing. It was such an easy recipe, and the non keto eaters loved them.
Yay! SO glad these were a hit with everyone! Thanks for sharing with us!
These were sooo good. Thank you! Family loved them and I have already passed along the recipe.
Oh awesome! You’re very welcome! Glad you could share the recipe!
Tried these and WOW! How tasty and rich are these? The lemon zest puts them over the top…tastes like a fancy pastry shop rendition. Thank you for making this KETO momma out of KETO monotony!
Woohoo! You’re so welcome, Regan! Thanks for letting us know how much you loved them!
Absolutely the best cheese cake ever! My family ate these up and are asking for more !
Super glad everyone enjoyed them! Thanks for taking a moment to comment!
I was wondering if I could use some keto graham crackers for the bottom? If so, how much do you think I would need…1 cup?
Hi Diane! Yes, that sounds like it should work if you make that swap. It may also alter the nutritional values from what is listed above. Hope this helps!
On the mini cheesecakes with strawberry glaze, the recipe says 1/2 cup monk fruit in the filling. Is this pure monk fruit powder or the erythritol/monk fruit mix?
You can use either one!
Your net carb count is incorrect.
Hmm, I still get the 5 net carbs when subtracting the fiber and sugar alcohols from the total carbs. Hope that helps!
Do you use granulated Monkfruit sweetener, or confectioner’s
In this recipe we use granulated.❤