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No Bake Mini Cheesecake Bites

This is an easy recipe for keto mini lemon cheesecake bites. Only 7 simple ingredients and 15 minutes needed to prepare this delicious Low Carb Keto dessert. Gluten-Free. Low-Carb. Keto.

Use the “Jump To Recipe” button above to skip to the recipe card, but don’t be too hasty – the post contains all the tips and tricks.

Close up of keto mini cheesecake bites with a bite taken out. Garnished with lemon zest.

I love cheesecake,and I love lemon. So obviously, lemon cheesecake is one of my very favorite desserts. Making one of my favorite desserts low carb keto friendly is just a natural step to take. Can’t live a full happy life without my favorites, right?

We created this simple lemon cheesecake filling recipe and decided to use pecan nuts for a keto approved base.

Keto desserts are what makes a healthier lifestyle completely sustainable. By making smart ingredient swaps, you can still enjoy all your favorite desserts!

Low top shot of mini lemon cheesecake bites in colorful liners

Our keto mini cheesecake bites with no base, (a traditional base that is), is made using a low carb keto friendly cheesecake base prepared with crushed pecan nuts.

How To Make No Bake Keto Mini Lemon Cheesecake Bites:

Any good cheesecake starts with a good base, and this keto friendly cheesecake base is not only easy but also delicious and since it’s made with pecan nuts, it adds delicious depth of flavor as well.

How To Make No Bake Keto Cheesecake Crust:

We like to use pecan nuts to create a no-bake low carb keto cheesecake base. Although, this base can definitely be used for any full-sized no-bake pie or dessert.

It’s extremely easy and needs only 3 simple ingredients:

  • Pecan Nuts
  • Melted Butter (Coconut oil will probably work as well if you’re going to use this with a dairy-free dessert)
  • Honey

Add these ingredients to your food processor and blitz until it is relatively smooth. This is a personal preference of course. You can leave it chunkier if you want more of a contrast in texture between the keto cheesecake filling and the base.

Top process shot of pecan nut crust in a food processor. Before and after belnding.

That’s all there is to it!

Now choose your vessel! You can put these into muffin or cupcake liners, jars, mugs or cups. You can even use an 8” pie dish and make a full-size keto cheesecake.

For our mini keto cheesecake bites, we chose very small muffin or cupcake liners and used a muffin tin to hold them.

Top shot of a mini muffin tin with mini liners filled with pecan nut base.

I used about a teaspoon of base per cupcake liner and pressed it down using my fingers. Of course, this is only because the liners are so small (since we’re doing mini keto cheesecake bites). If you’re using larger cupcake liners or jars or mugs or cups, you can press it down using a spoon.

How To Make Keto Lemon Cheesecake Filling:

The low carb keto lemon cheesecake filling is also made using only 3 simple ingredients:

  • Cream cheese
  • Lemon (Juice and Zest)
  • Honey
Top shot of a food processor filled with ingredients for keto lemon cheesecake filling before blending.

Add these ingredients to your food processor (I use a rubber spatula to scrape out the pecan filling and use the blender as is – I don’t wash it between making the crust and making the filling. Ain’t nobody got time fo’ dat!).

Now, once you’ve blended the filling and everything is well combined, it’s time to add some on top of the crust.

Since my cupcake liners were so small (about 1” diameter), I used two teaspoons to add the cheesecake filling on top. Although, a better idea would be to use a piping bag (it’ll be much quicker, easier and less messy.)

Two teaspoons spooning cheesecake filling into the liners on top of the pecan nut base.

Once you’ve topped the no-bake keto crust with the cheesecake filling – it’s time to garnish it with some lemon zest!

Hands using a microplane and lemon to garnish the mini cheesecake bites with lemon zest.

And voilà! Keto Mini Cheesecake Bites are ready to be served as a sweet snack or mini dessert after dinner!

Extra Tip:

I like to keep my mini keto cheesecake bites in a container in the freezer. When I’m ready to serve one, I take them out of the freezer and let them sit for at least 10 minutes, or even place them in the microwave for 10-15 second (use this method at your own risk!).

That way they are nice and firm and since it’s summertime, a refreshing mini frozen dessert to cool you down.

Keto Cheesecake Calories:

The reason I like to serve this recipe in mini servings is because a smaller portion is so much better for you. You get to have a delicious dessert in a tiny, but satifysing bite to get rid of the sweets craving monkey on your back – all while still keeping things low on the calorie and carb count.

This recipe makes 24 mini lemon cheesecake bites which equal: 67 calories and 3g carbs per bite.

Even if you indulge in two mini bites, you’re still low on the calorie and carb counts. Considering the fact that we’re talking about a delicious dessert!

It can’t get better than that!

High front close up shot of keto mini lemon cheesecake bites.

If this recipe doesn’t tickle your fancy, go take a look at some of our other low carb keto approved desserts and sweet treats:

  1. Keto Cinnamon Apple Pie Almond Crumble
  2. Zesty Cinnamon Apples
  3. Easy 3 Ingredient Keto Banana Pancakes
  4. No Bake Raw Almond Cookies

No Bake Mini Keto Cheesecake Bites Recipe and Calories:

No Bake Keto Mini Cheesecake Bites

This is an easy recipe for keto mini lemon cheesecake bites. Only 7 simple ingredients and 15 minutes needed to prepare this delicious healthy dessert. Gluten-Free. Keto. Low Carb.
5 from 4 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, British
Keyword: bites, cream cheese, keto crust, mini, no bake, raw
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12
Calories: 133kcal
Author: Roche Woodworth

Ingredients

No Bake Keto Cheesecake Crust

  • 1 cup pecan nuts (100g)
  • 2 tbsp melted butter
  • 1 tbsp honey

Keto Cheesecake Filling:

  • 125 g cream cheese (5oz)
  • 1/8 cup fresh lemon juice (1/2 medium lemon)
  • 2 tbsp honey (Can add more or less to personal preference)
  • Garnish lemon zest

Instructions

  • Add the ingredients for the crust to a food processor and blend until relatively smooth. You can also leave it chunkier if you desire.
  • Use a rubber spatula to scrape out the pecan crust as well as you can.
  • Now, add the ingredients for the cheesecake filling to the same processor and blend until well combined. (I zest one lemon and use half of the zest in the filling, and the other half as garnish).
  • Divide the base mix evenly between your vessels of choice. (We use 1” mini cupcake liners). Press it down with your fingers or a spoon until flat.
  • Use two spoons or a piping bag to top the pecan base with the cheesecake filling.
  • Garnish with more lemon zest.
  • Keep refrigerated.
 
I like to keep these bites in a container in the freezer and take it out about 10 minutes before serving. If I’m in a hurry, I pop in them in the microwave for 10-15 seconds.
If I want to make a full size (8”) keto cheesecake, I double the recipe for the filling.

Nutrition

Calories: 133kcal | Carbohydrates: 6g | Protein: 1.9g | Fat: 12.2g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 45mg | Potassium: 19mg | Fiber: 1g | Sugar: 4.7g | Calcium: 7% | Iron: 2%
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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