Sugar Free Frozen Cheesecake Bites
Indulge guilt-free with these irresistible Sugar-Free Frozen Cheesecake Bites—perfect for low-carb and keto lifestyles! These creamy, no-bake treats combine fluffy, whipped cream cheese filling with a buttery almond flour crust, all sweetened with a sugar-free powdered sweetener for a touch of guiltless decadence. With just 15 minutes of prep time and no baking required, they’re the ultimate fuss-free dessert to whip up for any occasion. Customize with a chocolate almond crust for an extra layer of richness, and enjoy them straight from the freezer for a refreshing, velvety bite that melts in your mouth. Ideal for anyone looking for a low-carb dessert that doesn’t compromise on flavor or texture!
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Recipe Information
Ingredients
- 8 oz Cream cheese, softened
- 0.25 cup Sugar-free powdered sweetener (e.g., erythritol)
- 1 tsp Vanilla extract
- 0.5 cup Heavy whipping cream
- 0.5 cup Almond flour
- 1 tbsp Unsweetened cocoa powder (optional, for chocolate layer)
- 2 tbsp Butter, melted
Instructions
Step 1: In a medium-sized bowl, beat the softened cream cheese until creamy and smooth. This may take about 1-2 minutes.
Step 2: Add the sugar-free powdered sweetener and vanilla extract to the cream cheese. Beat until well combined and fluffy.
Step 3: In a separate bowl, whisk the heavy whipping cream until medium peaks form. Do not overwhip.
Step 4: Gently fold the whipped cream into the cream cheese mixture in batches. Be careful not to deflate the whipped cream, as this helps to keep a light texture.
Step 5: For the crust, mix the almond flour, melted butter, and a pinch of your sugar-free powdered sweetener in a small bowl until it resembles damp sand. If you'd like to make a chocolate crust, mix in unsweetened cocoa powder as well.
Step 6: Line a mini muffin tin with paper liners or use a silicone mold for easy removal. Add a small spoonful of the almond flour mixture to each cavity and press it down firmly with your fingers or the back of a spoon to form a crust.
Step 7: Spoon or pipe the cheesecake filling into each cavity, smoothing the tops with a spoon or spatula if needed.
Step 8: Freeze the cheesecake bites for at least 4 hours, or until fully set.
Step 9: Once frozen, remove the bites from the tin or mold and store them in an airtight container in the freezer. Let them sit at room temperature for 2-3 minutes before serving.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
