Sugar-Free Cheesecake Bites – Low-Carb, No-Bake, and Dangerously Good

Sometimes I want cheesecake. Sometimes I want portion control. These give me both. No crust fuss, no baking drama, and way fewer dishes. Plus: That soft cheesecake middle wrapped around a raspberry hit? IYKYK.

💡 What Makes These Work So Well

• The almond flour thickens the filling just enough to roll—no gelatin needed.
• Using toasted blanched almonds or coconut on the outside mimics crust without the carb load.
• They’re freezer-friendly, portion-controlled, and literally done in under 45 minutes.
• A raspberry center adds brightness without sugar overload.

🧾 Smart Swaps and Why They Matter

• 1 cup cream cheese (240g) – Full-fat = best texture + satiety.
• 1 tsp vanilla extract – Enhances the cream cheese into actual dessert territory.
• 3 tbsp powdered erythritol – Blends smoothly; no gritty bites.
• ½ cup almond flour (50g) – Binds the mixture just enough for shaping.
• 12 raspberries (40g) – Adds tart pop. Only ~0.3g net carbs per berry.
• ¾ cup blanched almonds (100g), toasted & chopped OR unsweetened desiccated coconut – For rolling; texture + flavor without sugar.

🔁 Custom Tweaks I’ve Tried

Swap	Texture	Carb Impact	Works?
Blueberries instead of raspberries	Softer center	Slightly higher	Yes
Coconut cream cheese (dairy-free)	Slightly looser	Same	Yes, if chilled well
All coconut coating	More tropical	Lower	Yep

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Too sticky to roll	Didn’t chill long enough	Freeze 30 mins before shaping
Filling cracked	Overfilled with berries	Use small berries and seal gently
Bland taste	Used too little vanilla or sweetener	Taste before chilling—adjust as needed

👩‍🍳 How to Make It (Step-by-Step)

1. Mix cream cheese, vanilla, erythritol until smooth.
2. Stir in almond flour. Taste and adjust sweetness if needed.
3. Scoop 12 dollops onto parchment-lined tray. Freeze 20–30 mins.
4. Roll each into a ball with 1 raspberry in the center. Seal gently.
5. Roll in crushed almonds or coconut.
6. Freeze 1–2 hours until firm, or refrigerate for softer texture.

🧠 Keto Cooking Tricks That Help

• I freeze my raspberries on a tray first—it makes rolling easier.
• Want it sweeter? Add 1–2 drops liquid stevia with erythritol.
• Coat in a mix of toasted coconut + chopped macadamias = texture heaven.

🧊 Freezing + Reheating Without Ruining It

• Fridge: 5 days in airtight container.
• Freezer: Up to 3 months. Let sit at room temp 10–15 mins before eating.
• Texture note: Softer if stored chilled, firmer if frozen (both are good).

❓ Keto Cooking What-Ifs (Answered)

Can I use granulated sweetener?
Only if you blend it first—otherwise it’ll stay gritty.

Are these fat bombs?
Technically yes—but way more balanced in taste and portion.

Do they melt at room temp?
They soften but don’t melt. Still safe for parties (if they last that long).

🧾 Full Nutrition Facts (Per Cheesecake Bite – 35g)

Nutrient	Amount
Calories	124 kcal
Total Fat	12g
Saturated Fat	4.5g
Monounsaturated Fat	~5g
Polyunsaturated Fat	~1.5g
Cholesterol	25mg
Sodium	45mg
Potassium	70mg
Total Carbohydrates	3.7g
Dietary Fiber	0.8g
Sugar Alcohol	1g (erythritol)
Net Carbs	~1.9g
Protein	4.1g
Calcium	~40mg
Iron	~0.5mg

Check out More Recipes:

• Sugar-Free Jello Cheesecake – No-Bake, Low-Carb, and Fluffy as Heck
• Keto Cheesecake – Low-Carb, Sugar-Free, and Legit Good Enough for a Birthday Cake
• Low Carb Keto No Bake Chocolate Cheesecake