Keto Cheesecake Bites
Published January 31, 2021 • Updated June 2, 2025
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For the cheesecake lovers, these keto cheesecake bites are the perfect solution when you just want a nibble of cheesecake. Low carb cheesecake mixture is coated with a thin layer of sugar-free chocolate to makes these irresistible balls poppable in your mouth!
1 ball
36
Servings
58
Calories
5.8g
Fat
0.7g
Protein
1.1g
Net Carb
3g
Total Carbs
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.
Let’s be honest, sometimes you want cheesecake, without making a cheesecake. While I have a standard keto New York style cheesecake recipe, I also have strawberry cheesecake bars and I these cheesecake bites. Whatever route you go, I promise your cheesecake craving will be fixed!
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Keto Cheesecake Balls 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
Keto Cheesecake Bites Directions
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Mix ingredients
In a medium bowl, mix together cream cheese, sugar free sweetener and lemon juice until combined and smooth. Set aside.
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Whip heavy cream
In a separate medium bowl, whip heavy cream using an electric mixer until stiff peaks form.
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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.
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Lay on baking tray
Using a cookie scoop or tablespoon, scoop 1 inch balls of cream cheese filling and place on a parchment line baking tray. Place in the freezer for 1-2 hours or overnight to harden.
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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.
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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.



These cheesecake bites were incredible and super easy to make. I loved how the chilled chocolate shell had a slight crunch and the inside felt like a cloud. I used a touch of vanilla extract for added depth and it worked beautifully.
Whipping the heavy cream until stiff peaks and folding it into the cream cheese mixture gave these bites an unbelievably fluffy texture. The hint of lemon juice added just the right zing to balance the richness. I froze them overnight and the chocolate coating was perfectly snappy when I bit in!
These are work and dangerous!