These no-bake jello cheesecake bites (keto) turn cream cheese and coconut butter into pillowy little cheesecake balls rolled in sugar-free gelatin powder. Three ingredients, ten minutes of work, and the coating lets you pick any flavor you fancy. They firm up in the fridge into the perfect pop-in-your-mouth snack.
Craving something sweet, creamy, and fruity on your keto journey? Look no further! These vibrant No-Bake Jello Cheesecake Bites are your new best friend. With just three simple ingredients and 10 minutes of your time, you can whip up a batch of these delightful, melt-in-your-mouth treats. They’re the perfect portion-controlled snack to crush those sugar cravings without derailing your progress. Let’s get rolling!
Ingredients
• 1 cup / 226g (8 oz) cream cheese, softened
• 1/4 cup / 64g (2.26 oz) coconut butter, softened
• 1 0.3-ounce package / 8.5g (0.3 oz) sugar-free gelatin powder, any flavor
Instructions
1. Preparation
2. Pour the sugar-free gelatin powder into a small, shallow bowl and set it aside. This will be your coating station.
3. In a medium bowl, combine the softened cream cheese and softened coconut butter. Mix with a hand mixer or a sturdy spatula until the mixture is completely smooth and creamy.
4. Scoop out a heaping teaspoon of the cheesecake mixture and roll it between your palms to form a smooth ball. Immediately roll the ball in the gelatin powder until it’s evenly coated.
5. Place the coated ball on a plate or baking sheet lined with parchment paper. Repeat with the remaining mixture to create approximately 16 bites.
6. Cover the plate and refrigerate for at least 30 minutes to allow the bites to firm up before serving.
Nutritional Information
• Nutrition & Details
• Servings: 8
• Serving Size: 2 bites
• Total Time: 10 minutes
• Nutrition Facts (per serving)
• Calories: 150
• Total Fat: 16g
• Total Carbohydrates: 1.2g (0.04 oz)
• Dietary Fiber: 0g
• Net Carbs: 1g (0.04 oz)
• Protein: 2g
Pro Tips
• Ensure both your cream cheese and coconut butter are at room temperature. This is crucial for a smooth, lump-free batter that’s easy to mix and roll.
• If your batter feels too soft or sticky, chill it in the refrigerator for 15-20 minutes before scooping. This will help it firm up and make shaping the balls much cleaner.
• Don’t be afraid to experiment! Try lemon gelatin for a zesty bite, or mix in a teaspoon of vanilla extract into the cheesecake base for extra flavor depth.
• Store these bites in an airtight container in the refrigerator for up to one week. They are a perfect make-ahead snack for busy days.
FAQ
Q: What if my cheesecake mixture is too sticky to roll
A: If the mixture feels too soft or sticky, place the bowl in the refrigerator for 15-20 minutes. This will help it firm up, making it much easier to scoop and roll into balls.
Q: How should I store these keto cheesecake bites
A: Store the bites in an airtight container in the refrigerator. They will stay fresh and firm for up to one week, making them a perfect make-ahead keto snack.
Q: Can I use a different flavor of jello
A: Absolutely! This recipe works with any flavor of 0.3-ounce sugar-free gelatin powder. Try lemon, raspberry, or orange for a different taste experience.
Q: Is there a substitute for coconut butter
A: Coconut butter is recommended for the ideal creamy texture and flavor. Using regular butter may alter the final consistency and how well the bites firm up.
Pro Tips
- Let both the cream cheese and the coconut butter come to room temperature before mixing – that is the key to a smooth, lump-free batter that rolls easily.
- If the batter feels too soft or sticky to shape, chill it in the refrigerator for 15-20 minutes before scooping and the balls will form cleanly.
- Set up a coating station first: pour the sugar-free gelatin powder into a shallow bowl, then roll each cheesecake ball in it immediately after shaping.
- Experiment with the flavors – try lemon gelatin for a zesty bite, or mix a teaspoon of vanilla extract into the cheesecake base for extra depth.
- Refrigerate the coated bites for at least 30 minutes before serving, and store them in an airtight container in the refrigerator for up to one week.
Frequently Asked Questions
Can I make these jello cheesecake bites ahead of time?
Yes – they are an ideal make-ahead snack. Store the coated bites in an airtight container in the refrigerator for up to one week and just pull out a few when you need them.
Which gelatin flavor should I use?
Any sugar-free gelatin flavor works – the recipe takes one 0.3-ounce package. Lemon gelatin makes a zesty bite, and a teaspoon of vanilla extract in the cheesecake base adds flavor depth.
Why is my cheesecake mixture too soft to roll?
Chill the bowl for 15-20 minutes and it will firm up enough to scoop and roll. For the smoothest batter, both the cream cheese and coconut butter should be at room temperature when you mix them.
Are these cheesecake bites keto-friendly?
Each serving of 2 bites has 150 calories, 16g fat, 2g protein and 1.2g carbs – right around 1g net carbs per serving.
Recipe card below.
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No-Bake Jello Cheesecake Bites (Keto)
Ingredients
Method
- Preparation
- Pour the sugar-free gelatin powder into a small, shallow bowl and set it aside. This will be your coating station.
- In a medium bowl, combine the softened cream cheese and softened coconut butter.
- Mix with a hand mixer or a sturdy spatula until the mixture is completely smooth and creamy.
- Scoop out a heaping teaspoon of the cheesecake mixture and roll it between your palms to form a smooth ball. Immediately roll the ball in the gelatin powder until it's evenly coated.
- Place the coated ball on a plate or baking sheet lined with parchment paper.
- Repeat with the remaining mixture to create approximately 16 bites.
- Cover the plate and refrigerate for at least 30 minutes to allow the bites to firm up before serving.
- Don't be afraid to experiment! Try lemon gelatin for a zesty bite, or mix in a teaspoon of vanilla extract into the cheesecake base for extra flavor depth.
