Keto Chocolate-Covered Cheesecake Bites (Creamy, Low-Carb)

Yes — these keto cheesecake bites are exactly what they sound like: the creamy cheesecake filling frozen into bite-sized squares and coated in a crisp milk chocolate shell. They’re decadently sweet for a sugar-free treat and genuinely taste like an indulgence rather than a diet dessert.

They do require a bit of prep, but they freeze exceptionally well. Make a batch, portion them into freezer bags, and you’ll have a satisfying, anytime treat on hand. The extra effort is absolutely worth it.

Frozen Low Carb Cheesecake Bites

Why freeze cheesecake? The texture when frozen is wonderful: the filling becomes firm yet creamy, and the chocolate coating hardens into a satisfying snap. Think of a Klondike-style bar, but filled with cheesecake.

Frozen, these bites last longest and are designed to be savored slowly—one bite can be very satisfying. If you prefer a softer texture, store them in the refrigerator and let individual bites thaw briefly before enjoying. Because they’re small, they defrost quickly and are easy to portion.

Sweetener options for the cheesecake base

This recipe works with a wide range of sweeteners: granular erythritol blends, liquid sweeteners, pure monk fruit, allulose, or a monk fruit/allulose blend. The author used a monk fruit–allulose blend, but choose the sweetener you prefer and that behaves well for baking.

For the chocolate coating, a melting-friendly low-carb chocolate is best. The recipe uses Lily’s sugar-free milk chocolate, which melts smoothly and pours nicely. If you have a different low-carb chocolate you trust to melt well, that will work too.

Tips for cutting the cheesecake into neat squares

Cheesecake can be messy to cut if you don’t take a few precautions. Follow these steps for cleaner edges:

• Make sure the cheesecake is thoroughly chilled before cutting.
• Heat your knife under hot water between cuts, or keep a glass of hot water nearby to reheat the blade.
• Push the knife straight down in one motion—don’t saw back and forth.
• Wipe and reheat the knife after every cut to avoid creamy crumbs building up on the blade.
• Cut to your preferred size. In an 8×8 pan, 16 squares is a convenient option. You can also use biscuit cutters—same hot-knife method applies.
• Freeze the cut squares for at least an hour before coating in chocolate to ensure they hold their shape.

Melting low-carb chocolate to the right consistency

A gentle approach will give you smooth, pourable chocolate without wasting expensive chips. Tips:

• Use a double boiler or a heatproof bowl set over a saucepan with an inch of simmering water. This protects the chocolate from burning—especially important with low-carb varieties.
• Add about 1 tablespoon of coconut oil for every 2½ cups of chocolate chips. The oil thins the chocolate and improves pourability.
• Keep water away from the chocolate—any moisture will seize it into a grainy mess.

Tips for coating the cheesecake in chocolate

• Use a pourable container with a spout (a small creamer or measuring cup) to drizzle chocolate evenly over the bites.
• Place a cooling rack over a clean tray to catch excess chocolate for reuse.
• Keep an offset spatula or butter knife handy to coax chocolate into any gaps for full coverage.
• Collect excess chocolate from the tray and return it to the double boiler to reheat for additional batches.

Storage and serving suggestions

Store the cheesecake bites in an airtight container. In the freezer they will keep for up to two months; in the refrigerator they stay fresh for about five days. Because they are so sweet, a small piece goes a long way—serve with a glass of sugar-free almond milk or your preferred low-carb beverage.

The author prefers them straight from the freezer for the best texture and chocolate snap, but refrigerating and briefly softening them works well if you want a creamier bite.

More keto and low-carb cheesecake recipes

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

Creamy Keto Cheesecake Bites Covered in Milk Chocolate

Yield:
16

Prep Time:
10 minutes

Cook Time:
35 minutes

Additional Time:
2 hours

Total Time:
2 hours 45 minutes

Creamy chocolate-covered keto cheesecake bites. You won’t believe these are low carb and sugar free!

Ingredients

Cheesecake Base

• 4 cups full-fat cream cheese
• 4 eggs
• 1 cup monk fruit/erythritol blend (or preferred sweetener)
• 1 Tbsp vanilla

Chocolate Coating

• 2 1/2 cups low-carb milk chocolate (such as Lily’s)
• 1 Tbsp coconut oil
• 1/3 cup white chocolate chips (optional)

Instructions

Cheesecake Base

1. Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.
2. Beat cream cheese, vanilla, and sweetener until smooth and fluffy.
3. Add eggs one at a time, mixing fully and scraping the bowl between additions.
4. Pour the filling into the prepared pan.
5. Bake at 350°F for 25–30 minutes, until the edges are slightly browned and the center is just set and slightly jiggly.
6. Turn off the oven and let the cheesecake cool inside the oven.
7. Once cool, chill the pan in the refrigerator for at least an hour or overnight.
8. Remove and cut into 16 squares, using the knife-heating method described above.
9. Freeze squares for at least an hour or overnight before coating.

Chocolate Coating

1. Combine milk chocolate and coconut oil in a double boiler over medium heat and melt slowly.
2. Place 8 frozen squares on a cooling rack set over a tray.
3. Drizzle about 2–3 tablespoons of melted chocolate over each square and use an offset spatula or knife to spread as needed.
4. Scrape excess chocolate from the tray and return it to the double boiler to re-melt.
5. Repeat with the remaining squares.
6. Optional: melt white chocolate and pipe stripes across the bites for decoration.
7. Freeze the coated squares on a cookie sheet until fully set, then package individually in airtight bags or wrap well for storage.

Notes

Cutting tips: keep the cheesecake ice-cold, heat and wipe your knife between cuts, and press straight down for cleaner edges.

About coconut oil: it improves chocolate pourability. If you omit it, the chocolate will be thicker and cool faster—work quickly if you skip the oil.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 327
Total Fat: 29g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 105mg
Sodium: 200mg
Carbohydrates: 5g
Net Carbohydrates: 3g
Fiber: 2g
Sugar: 2g
Protein: 1.7g

Nutritional information is approximate. Erythritol and similar sugar alcohols are typically excluded from net carb counts because they have minimal impact on blood sugar. Net carbs = total carbs minus fiber.