Creamy Keto Cheesecake Bites Covered in Milk Chocolate

Yeah, you read that right. These keto cheesecake bites are the best parts of cheesecake (the filling) frozen and covered with a milk chocolate shell. To say these were delicious is an understatement. Truly – there is no way you would think these were sugar-free, because … boy oh boy are they sweet sweeeeeet!

These little cheesecake bites do take a little bit of prep and finish work. But they freeze perfectly. Like I mean perfectly. You can make a batch, toss them into their own freezer bags, and have a treat whenever your little heart gets a craving. They are worth the little bit of extra work!

Frozen Low Carb Cheesecake Bites

Why a frozen cheesecake? Well, I have to say that the texture is divine frozen, and the chocolate has that snappy bite. The frozen bites remind me of a Klondike Bar, if Klondike bars were filled with cheesecake.

These keto cheesecake bites last longer frozen. It takes a few minutes to devour one, and by the time you’re finished, you really are quite satisfied.

But if you don’t like your cheesecake frozen, you can still store these in the fridge or freezer and take them out to defrost when you want one. Since they are only mini-sized bites and not an entire slice of cheesecake, they defrost fairly easily.

What sweeteners for the cheesecake base

You can use any sweetener you want in this recipe. Granular, liquid, erythritol, monk fruit, allulose. We used Besti Monk fruit allulose blend (one of my new favorites), but you can really use anything you like best.

We used Lilly’s sugar-free milk chocolate, but you can use any low carb chocolate you want. The only thing I can say is that Lilly’s chocolate does melt well, and it has a great pour when melted. Not all low carb chocolate is equal in that regard. But if you have a brand you love, and you know it melts well, you’re golden!

Tips for cutting the cheesecake bites into almost perfect squares

Cheesecake doesn’t like to be cut and if you cut it without taking a few extra precautions you’re going to have a mess instead of neat(ish) squares.

• Make sure your cheesecake is ice cold from the fridge before you start cutting.
• Run your knife under hot tap water, or have a glass of hot water nearby.
• Push your knife into the cheesecake in one motion, but do not saw back and forth.
• Wipe your knife every time you make a cut into a fresh kitchen towel. Be sure also to heat your knife with the hot water every slice. This will prevent loads of creamy crumbs piling up on your knife and making a mess of your squares.
• You can cut your squares as small as you want. I did 16 in an 8×8 pan. You can also use biscuit or cookie cutters. Follow the same steps with the hot water and a clean tea towel.
• Freeze your cut keto cheesecake bites for at least an hour before coating with chocolate.

Melting the low carb chocolate to the right consistency

Lilly’s milk chocolate melts like a dream. I have a few tips though that will help with the process.

• Use a double boiler or a bowl that covers a pan with an inch of water. A double boiler will prevent the chocolate from burning. I have burned many a batch of chocolate in the microwave, and low carb chocolate isn’t cheap. Save yourself the hassle and melt it down slowly.
• Add a tablespoon of coconut oil to 2 1/2 cups of chocolate chips. The coconut oil makes the chocolate more pourable and spreadable. Low carb chocolate tends to stay thick when melted. Adding the oil gives it a helping hand.
• Do not get any moisture in your melted chocolate. Not a single drop. It will seize your chocolate into a big ball of mess.

Tips for coating the cheesecake in chocolate

• Use a pourable dish with a spout, like a creamer dish, to pour the chocolate over the cheesecake bites.
• Place a cooling rack over a clean cookie tray.
• Have an offset spatula on hand (or butter knife) to help spread the melted chocolate around to where you need it.
• Collect the melted chocolate from the bottom of the pan and reuse it. It can be added back to the double boiler and gently reheated back to a pourable consistency.

STorage and serving suggestions

These little keto cheesecake bites store beautilfully in the freezer or the fridge. In the freezer they will store for up to 2 months so long as they are covered in an air tight container. In the fridge they will store for up to 5 days!

These little low carb treats are sweet! They go great with a big glass of sugar-free almond milk.

I love to eat these frozen from the freezer. They last longer, have a great texture frozen, and that chocolate is hard and snappy, just the way I like it.

Looking for more keto and low carb cheesecake recipes, oh boy do we have you covered! (we love cheesecake ’round here)

• Blueberry Cheesecake
• Raspberry Cheesecake
• Blackberry Ginger Crusted Cheesecake
• Salted Caramel Cheesecake
• Blueberry Cheesecake Bars
• Low Carb Pumpkin Cheesecake