With Fourth Of July right around the corner we have the perfect dessert for you, Low Carb Mini Cheesecake Bites. You can stop worrying about what you'll bring to the party and start getting ready to make this simple dessert recipe that will impress your friends! The dense chocolate crust is the perfect complement to the rich and creamy, colorful cheesecake topping. Watch me make it below!
Festive Cheesecake Bites
You can of course leave out the coloring if you don't have any, but then they won't be festive! Although the Fourth Of July is already highly celebrated with drinks, fireworks and delicious grilling foods, another little reminder in the form of heavenly cheesecake bites won't hurt. To be frank, I only want to be eating red, white and blue foods on the Fourth Of July anyway.
Easy Cheesecake With A Chocolate Crust
The chocolate crust is my favorite part. It was actually Matt's idea and at first I thought it would make the cheesecake bites look terrible. Brown is my favorite color, but it's not really a festive color and does in fact clash with red and blue. However, it tastes incredible! The rich cream cheese and sour cream blend of the filling a top a decadent, moist, chocolate crust is a match made in heaven. I kid you not! I honestly wouldn't even go the route of a non chocolate crust. Trust me on this one, your friends and family will love it.
Low Carb Mini Cheesecake Bites
We have a bit of an obsession with cheesecake in bite size form, hence why we have three other cheesecake recipes! If you're looking for a mo re no bake style you should definitely make our Cashew Cheesecake or Chocolate Cheesecake. If for some reason you think a pumpkin recipe is appropriate to bring to a Fourth Of July event, you should give our Pumpkin Cheesecake Cupcakes a try! Now that I've sold you on all my other cheesecakes, I should say that these Fourth Of July mini cheesecake bites aren't going to be the way you want to go this year!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Fourth Of July Mini Cheesecake"
Low Carb Mini Cheesecake | Fourth Of July!
Ingredients:
Chocolate Crust
- 3 tbsp Coconut flour
- 3 tbsp Unsweetened Cocoa Powder
- 3 tbsp Low Carb Sugar Substitute
- 3 tbsp Butter
Filling
- 8 oz Cream Cheese
- 5 tbsp Low Carb Sugar Substitute
- 1 large Egg
- 3 tbsp sour cream
- 3 tbsp Heavy Whipping Cream
- 1/4 tsp vanilla extract
Colors
- 25 drops red food coloring
- 25 drops blue food coloring
Instructions:
Crust
- In a bowl combine the coconut flour, coco powder and erythritol.
- Cut up 3 tbsp of cold butter into little chunks and add to the dry ingredient bowl.
- Using your hands combine everything creating a sand like texture.
- Press the chocolate mixture into the bottom of a greased muffin tin to create the crust (should make 11-12).
- Bake in a 350 degree Fahrenheit oven for 12 minutes.
- Remove from oven and allow to cool completely.
Filling
- Using a hand mixture combine cream cheese and erythritol.
- Add the sour cream, egg, vanilla extract and heavy whipping cream and combine well.
- Split the filling into three even bowls.
- Set one aside for the white portion.
- Add 25 drops of blue to one bowl and 25 drops of red to another bowl.
- Using a spoon combine the drops into the filling completely.
- Fill three ziplock bags with the three colored fillings. Push the filling to one corner of the bag and cut the tip about a 1/4 of an inch.
- Squeeze out the filings onto the cooled crusts as evenly as possible in their own section (you'll have 3 equal color sections like a piece sign).
- Using a toothpick swirl the colors around.
- Bake at 300 for 50 minutes. When complete check with a toothpick. If it comes out clean it is done.
- Let it cool for 15-20 minutes before placing in the fridge to set. The cheesecakes will deflate slightly.
- Store in fridge up to 10 days or freeze up to 2 months!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I made these and my family love them! Today is not the fourth of July and I’m Canadian but the colour makes them look soo good. I made 3 batches and after the first Batch I played with the colours.I used Philadelphia cream cheese, and also no name brand cream cheese for the second batch. I found that it was easier to just spoon in the filling, my Philadelphia filling seemed a bit to runny to place in bags. Not sure why it was runny but I still got the same result. I have been using a blend of half Stevia and half erithritol that I use in my baking, I love it! Easy to make and oh so very delicious!
I ordered the erythritol and there was a delay so it wont be here when i expected. I have truvia, can I use it?? And if so will it be the same measurment amount??
I have a batch of these in the oven now. The filling is so amazing. I mixed the filling together before adding the egg so I could test the sweetness level and oh my yumminess. I do have to admit I did put some vanilla in the filling mixture and wow it for me tasted exactly like the kind of cheese cake I grew up with. I have them in the oven now so I will find out soon if the addition of the vanilla ruined the texture of the cheesecake portion but I have a good feeling they will be just fine. I am super excited to try these. So far all of the recipes I have tried of yours have been perfect! Thanks for all the hard work you do! I always have a hard time staying on keto because I get board and with all the different recipe options you guys offer I think I can stick to this! Oh by the way. I am making the filling again and leaving the egg out and I am just going to refrigerate it and eat it like the non bake cheese cake as another option.
Hi Megha and Matt,
I made this recipe today with my three kids. We are Disney fanatics and one of our favorite treats is the Tie Dye Chessecake sold at the Pop Century resort in Walt Disney World FL. We made these with blue, pink and yellow for the ultimate tie dye effect. They are DELICIOUS and my non Keto kids LOVED them! Thanks for all you guys do❤️
We’re glad the family liked them!!
Any chance you meant 5 teaspoons vs 5 tablespoons of erythritol in the filling? These are just way too sweet for me. I can’t taste the cream cheese and chocolate. I think it’s a great recipe though and may try again with about 1/3 the erythritol. Not sure if the texture will turn out right though. What do you think?
Hi Darla! No, we meant 5 tbsp of erythritol. Cheesecake is generally pretty sweet and many people like it, but we totally understand how it could be too much! Maybe cut the sweetener in half next time 🙂
Left them to cool room-temp and thought it would be okay, but they were stuck to the pan. Put them into fridge and they came out wonderfully – tastes like the real deal and satisfies every craving, thank you!!
Can I use Pyure or Swerve? I’ve never used what you use. What’s the difference in the 3?
You can definitely use either of those! Erythritol is our preferred choice of sweetener and is an exact 1 to 1 sub for table sugar.
You had suggested Serve for some recipes. I have it on hand, can I use it in place of erythritol and is it the same amount?
Yes! Maybe slightly less swerve than we call for erythritol since swerve is about 10% sweeter.
Keto experts keep saying watch the snacking will slow you down, I would like to know the difference between eating a lot of bacon or a cream cheese fluff, they are both high fat and no one ever says eating bacon will slow you weight loss down, trying to figure out fat??? I enjoy cream cheese much more than bacon and eating coconut oil off a spoon. Please help me understand if cream cheese is a no no. Thanks Lisa Ogbin@yahoo.com
I love your videos. You guys click.
Cream cheese is definitely fine to consume – just keep track of the nutrition!
i was wondering if you could use stevia instead of erythritol?
Not really because you will be missing the bulk that the erythritol provides. You can substitute a different powdered sweetener though.
How much should I add to the recipe if I want to make a whole cheesecake
It will depend on how big you want it to be but you could easily double or triple the filling!
In the video you used 3TBS of everything, but in the written recipe it say 1/4 cup of everything and 4TBS of butter. Whites correct?
Thankd
It should be 3 of everything. Either works, but the crust to filling ratio is better with 3. Thanks for catching that!
I just made this in a 8″ cake pan. I didn’t have eryth so I used liquid stevia. It tastes butter. Does eryth have a better flavor profile? Thanks!
Did you mean it tastes bitter? If so, yes erythritol does have a better flavor profile since it lacks the bitter after taste!
We just made these. Unfortunately we had to sub Stevia baking blend as a sweetener and almond flour for coconut. The substitution of Stevia made this inedible. The Stevia made it bitter and awful. Don’t do it. 🙁
So sorry to hear that!! Hopefully you get to try them again and they turn out great. Thanks for sharing!
For sweenter I used granular Pyyre. We are a family of 6. They lasted 15 minutes. ?
To get enough crust and filling for the 12 muffin spots, I made 1 1/4 of this recipe.
Any suggestions on keeping cheesecake from cracking? I’ve heard of water bath. Anyone ever try it?
I think a water bath, or even a bowl of water in the oven while cooking can help with that.
So I just pulled these out of the oven and can’t wait for them to cool, they smell so delicious. Taking them to a Fourth of July party and they look amazing! Question: followed the recipe exactly but it didn’t make enough crust…what could I have done wrong? I only used a small layer of crust too. I’m having to make a half batch of the crust to finish the rest of the cheesecake batter. Thoughts?
I just doubled the entire recipe and put it in a 9 in cake round. I hope it comes out!
So did it?! I am obsessed with this recipe so I hope you enjoyed it!
Making these for our church potluck tomorrow. Let’s see how it goes!! 🙂
These look soooo good! Definitely will be making them this weekend to try out.
I don’t have erythritol and am a bit hesitant to buy it because I’m not sure I will use it much and it will waste. I do have a Stevia baking blend – could I use that as a replacement?
Love your recipes!!
Yep, that should be a perfect replacement.