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5 from 5 votes

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.
Prep Time20 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: American, British
Keyword: bites, cream cheese, keto crust, mini, no bake, raw
Servings: 12
Calories: 133
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.

Notes

 
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: 70mg | Iron: 0.4mg