These no-bake strawberry cheesecake bites are creamy, pink and bursting with real strawberry flavor – a frozen cheesecake experience in one small mold. Cream cheese and butter whip fluffy before mashed strawberries, vanilla and liquid stevia fold in. Freeze them for a few hours and ten cool little bites are ready to eat.
Craving something sweet, creamy, and refreshingly fruity without derailing your low-carb lifestyle? Look no further! These No-Bake Strawberry Cheesecake Bites are your new best friend. Imagine the rich tang of cream cheese, the sweetness of fresh strawberries, and a velvety smooth texture, all packed into a perfect little frozen treat. They come together in just 10 minutes of prep time, making them the ultimate guilt-free dessert or satisfying fat bomb for a hot day. Let’s get chilling!
Ingredients
• 3/4 cup / 170g (6 oz) cream cheese, softened
• 1/4 cup / 57g (2.01 oz) butter, softened
• 1/2 cup / 75g (2.65 oz) strawberries, fresh or frozen
• 1 tablespoon / 15 ml (0.5 fl oz) pure vanilla extract
• 10–15 drops liquid Stevia, or to taste
Instructions
1. In a large mixing bowl, combine the softened cream cheese and butter. Using an electric hand mixer, beat on medium speed until light, fluffy, and completely smooth.
2. In a separate small bowl, thoroughly mash the strawberries with a fork. Stir in the pure vanilla extract and liquid Stevia until well combined.
3. Add the strawberry mixture to the whipped cream cheese and butter. Beat again on low speed until everything is just combined and the mixture has a uniform pink color.
4. Spoon the mixture evenly into 10 silicone muffin molds. Smooth the tops with a spatula.
5. Place the molds in the freezer and freeze for 3-4 hours, or until completely firm.
6. Once frozen, pop the cheesecake bites out of the molds. Serve immediately or store in an airtight container in the freezer.
Nutritional Information
• Nutrition Information
• Servings: 10 bites
• Calories: 107
• Total Fat: 11g
• Total Carbohydrates: 1.5g (0.05 oz)
• Dietary Fiber: 0.2g
• Net Carbs: 1.3g (0.05 oz)
• Protein: 1.15g
• is an estimate and may vary based on used.
Pro Tips
• For the creamiest texture, ensure your butter and cream cheese are truly at room temperature. Microwaving them can cause separation and a greasy result.
• Feel free to adjust the sweetness. Start with 10 drops of Stevia, taste the mixture, and add more if desired. You can also substitute with powdered erythritol or monk fruit sweetener.
• For an extra smooth, seedless filling, puree the strawberries in a small blender before adding them to the cream cheese mixture.
• Experiment with other low-carb berries! Raspberries or blackberries would also be delicious in this recipe.
FAQ
Q: Can I use a different sweetener instead of Stevia
A: Yes, you can substitute the liquid Stevia with other low-carb sweeteners like powdered erythritol or monk fruit sweetener. Be sure to adjust the amount to your desired level of sweetness.
Q: How should I store these cheesecake bites
A: For best results, store the cheesecake bites in an airtight container in the freezer. They are meant to be served frozen and will soften if left at room temperature for too long.
Q: Can I use other fruits besides strawberries
A: Absolutely! This recipe works wonderfully with other low-carb berries. Try using raspberries or blackberries for a delicious variation.
Q: Why is my cheesecake mixture not smooth
A: For the creamiest texture, it’s crucial that your cream cheese and butter are fully softened to room temperature before mixing. Using them while still cold can result in a lumpy texture, and microwaving them can cause a greasy separation.
Pro Tips
- Let the butter and cream cheese soften to room temperature on their own – microwaving them can cause separation and a greasy result.
- For an extra smooth, seedless filling, puree the strawberries in a small blender instead of mashing them with a fork before mixing them in.
- Start with 10 drops of liquid stevia, taste the mixture, and add more if needed; powdered erythritol or monk fruit sweetener also work as substitutes.
- Beat the strawberry mixture into the whipped cream cheese on low speed just until the color is uniform – a light hand keeps the texture fluffy.
- Spoon the filling into 10 silicone muffin molds and freeze for 3-4 hours until completely firm; serve immediately or store in an airtight container in the freezer.
Frequently Asked Questions
Can I use other berries in these cheesecake bites?
Yes – raspberries or blackberries are both delicious swaps for the strawberries. Fresh or frozen strawberries work too; just mash or puree them before mixing.
Why does my filling look greasy or separated?
The butter and cream cheese were probably warmed in the microwave. Let both soften to room temperature naturally, then beat them until light and fluffy before adding the strawberries.
How do I store these strawberry cheesecake bites?
Freeze them for 3-4 hours until completely firm, then pop them out of the molds and serve immediately or keep them in an airtight container in the freezer.
Are these bites keto-friendly?
Each of the 10 bites has 107 calories, 11g fat, 1.15g protein and 1.5g carbs – about 1.3g net carbs each.
Recipe card below.
More Recipes You’ll Love
- Keto Chocolate Pecan Fudge Bites
- Bacon-Wrapped Roasted Squash Egg Muffin Cups
- Instant Pot Keto Chocolate Pecan Cookies
No-Bake Strawberry Cheesecake Bites
Ingredients
Method
- In a large mixing bowl, combine the softened cream cheese and butter.
- Using an electric hand mixer, beat on medium speed until light, fluffy, and completely smooth.
- In a separate small bowl, thoroughly mash the strawberries with a fork.
- Stir in the pure vanilla extract and liquid Stevia until well combined.
- Add the strawberry mixture to the whipped cream cheese and butter.
- Beat again on low speed until everything is just combined and the mixture has a uniform pink color.
- Spoon the mixture evenly into 10 silicone muffin molds. Smooth the tops with a spatula.
- Place the molds in the freezer and freeze for 3-4 hours, or until completely firm.
- Once frozen, pop the cheesecake bites out of the molds.
- Serve immediately or store in an airtight container in the freezer.
