Keto Cheesecake Bites
Published January 31, 2021 • Updated February 27, 2026
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These no-bake cheesecake bites are what I make when I want cheesecake without the effort. A creamy filling coated in sugar-free chocolate, and you only need 5 ingredients.
I started making these keto cheesecake bites because I wanted cheesecake without turning on the oven or waiting two hours for something to set. The whole thing comes together in about 15 minutes of active time, and most of that is just mixing cream cheese with sweetener and folding in whipped cream. Five ingredients. That’s it.
The trick I’ve landed on after making these more times than I can count is freezing the balls solid before you even think about chocolate. When they’re properly frozen (at least two hours, overnight is better), the melted chocolate sets almost on contact. No pooling at the bottom, no lopsided coating, no mess. I used to try dipping them when they were just chilled and the filling would start softening the second it hit warm chocolate. Now I freeze them on parchment first and dip straight from the freezer.
For the chocolate shell, I use ChocZero dark chocolate chips because they melt smoothly and don’t have sugar alcohols. If your chocolate feels too thick for dipping, stir in half a teaspoon of coconut oil to thin it out. That gives you a thinner, more even shell that snaps when you bite through it. Baker’s chocolate or 90% dark works too, just add a touch of sweetener if you don’t like bitter.
These are a batch-prep recipe for me. I make a full tray on Sunday, freeze them coated, and pull one or two out each night. They keep in the freezer for weeks. The texture actually improves frozen because the filling stays dense and the chocolate shell cracks clean. If you store them in the fridge instead, the sweetener flavor gets a little sharper around day three. Not a dealbreaker, but pulling them out 10 minutes before eating brings the flavor back to where it should be.
If you like bite-sized treats, I have a few others in the same family. My keto coconut joys use the same freeze-then-dip method with a coconut filling. Keto fudge is another one I keep in the freezer for the same reason. And if you want cheesecake in a different format, my keto cheesecake fluff is what I make when I don’t even want to scoop and freeze, just stir and eat.
Each bite is about 1g net carb, so even if you eat three after dinner you’re not blowing anything. That’s what makes these my go-to when I want something sweet without thinking about it too hard.
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Ingredients
8 oz cream cheese, softened -
1/3 cup monk fruit blend sweetener
-
1 teaspoon lemon juice
-
1 cup heavy cream
-
7 oz sugar-free chocolate
Step by Step Instructions
Step by Step Instructions
Mix ingredients
In a medium bowl, mix together cream cheese, sugar free sweetener and lemon juice until combined and smooth. Set aside.
Whip heavy cream
In a separate medium bowl, whip heavy cream using an electric mixer until stiff peaks form.
Combine the ingredients
Carefully fold ⅓ the whipped cream into the cream cheese mixture until combined. Then fold in the remaining whipped cream. Don’t overmix.
Lay on baking tray
Using a cookie scoop or tablespoon, scoop 1 inch balls of cream cheese filling and place on a parchment lined baking tray. Place in the freezer for 1-2 hours or overnight to harden.
Melt chocolate chips
Once hardened, melt chocolate chips in a microwave safe bowl at 30 second intervals, stirring in between, until melted or melt using the double boiler method.
Dip the balls in chocolate
Using a fork, dip each cream cheese ball into the melted chocolate and place the ball back on the tray to cool. If balls start to get too soft to dip, put them back in the freezer for several minutes to harden. Once all the balls are coated, put back in the refrigerator or freezer to harden for 10 minutes. Store cheesecake bites in the refrigerator or freezer.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze these before and after coating?
I freeze them at both stages and they hold up great. Before coating, the naked balls keep for about a month in a freezer bag. After coating, I store them in a single layer in an airtight container with parchment between layers. They last 3-4 weeks frozen. I actually prefer eating them straight from the freezer because the filling stays dense and the chocolate snaps clean.
Why are my cheesecake balls melting when I dip them in chocolate?
This happened to me a lot before I figured out the fix. Two things are usually going on: your balls aren't frozen solid enough, or your chocolate is too hot. I freeze mine for at least 2 hours (overnight is better), and I let the melted chocolate cool for a minute or two before dipping. If they start going soft mid-batch, put them back in the freezer for 10 minutes and keep going.
Can I use white chocolate or milk chocolate instead of dark?
I've tried all three. White chocolate (sugar-free) works but it's sweeter, so I cut the sweetener in the filling by half when I use it. Milk chocolate coats well but I find dark gives the best contrast against the sweet filling. My chocolate protein balls use a similar dark chocolate dip if you want to see how I handle the coating on a different recipe.
Can I roll these in coconut or crushed nuts instead of dipping in chocolate?
I've done both. Shredded coconut sticks best if you roll the balls while they're slightly tacky, right out of the fridge but before the hard freeze. Crushed pecans work too, but I press them in gently with my palm rather than rolling so they actually adhere. Cocoa powder is another option I like, gives them a truffle look. My keto s'mores bites use a crushed graham cracker coating if you want another bite-sized idea.
Can I add vanilla extract or lemon zest to change the flavor?
I add lemon juice to the base recipe already, but lemon zest takes it further if you want a brighter flavor. I've also stirred in a teaspoon of vanilla extract, which makes them taste more like vanilla cheesecake. Peanut butter is another one I've tried (2 tablespoons swirled into the filling before freezing), and my family actually prefers that version.
How should I store these and how long do they last?
I keep mine in the freezer in an airtight container with parchment between layers. They're good for 3-4 weeks. In the fridge, they last about a week, but I've noticed the sweetener flavor gets a little sharper around day three. If that happens, just pull them out about 10 minutes before eating and the flavor mellows right back.
How do I thin the chocolate so it coats more smoothly?
I stir in about half a teaspoon of coconut oil per 7 ounces of chocolate chips. It thins the coating just enough to get a smooth, even shell without making it greasy. I melt everything together in 30-second microwave bursts, stirring between each one. The chocolate should flow off a spoon in a thin ribbon. If it's clumping, it needs another 15 seconds.
These are addictive and I love what the folded whipped cream does to the texture, but I'd cut the monk fruit by a tablespoon (they read a bit sweet for me).
Monk fruit hits sweeter cold, and 1/3 cup is already on the high end. A tablespoon off is right. The whipped cream fold was a last-minute change and it's the reason these don't feel like a brick.
No-bake cheesecake has always seemed like it would be too soft to hold up, especially once coated in chocolate. Wrong. The filling sets firm enough that you can pick these up without any drama, and the Lily's coating snaps clean when you bite in. The lemon juice is doing more than I expected, that little bit of tang keeps the whole thing from being flat and one-note. Already planning a double batch.
Most people don't notice the lemon until they taste a batch without it. One teaspoon keeps the whole thing from being just sweet cream cheese.
These are officially on my Sunday batch list. I freeze the balls on parchment first before dipping, and the chocolate sets in seconds with no pooling at the bottom. One batch carries me through four days of dessert for basically 1g net carb a pop. The sweetener flavor gets a little more pronounced on day three out of the fridge, but pulling them out 10 minutes before eating brings them back. Not a dealbreaker at all, just something to know going in.
The freeze-first trick is something I started doing too, way cleaner coating. And yeah, the sweetener sharpens on day 3 - pulling them out early is the fix.
Brought these to a book club last weekend and three people immediately asked for the recipe. Nobody believed they were keto until I showed them the Lily's chocolate box. That chocolate shell cracking into creamy filling got me. Double batch next time.
That crack when you bite through the shell is my favorite part too. Double batch is the right call (they go faster than you think).