These irresistible low-carb cheesecake bites are so rich and creamy that you won’t believe they’re vegan, sugar-free and keto-friendly! A healthy and easy dessert that you should try!

Sometimes I just want to open the refrigerator door and grab something out for an afternoon treat. Cheesecake is of course good, but a whole large cake is not what I want and it’d be better if I don’t have to turn on the oven, especially during summer time. So, what about some chilled mini cheesecake bites?

CHEESECAKE FAT BOMBS

Whether or not you’re following a low carb or keto diet, nothing will make you happier than having a mini cheesecake bites for dessert without stress, because it’s sugar-free as well as having low net carb count. And these dairy-free cheesecake bites are so high in healthy fat and they can definitely fuel your day up. Give them a try and you’re going to feel satisfied!

HOW LOW CARB VEGAN CHEESECAKE BITES TASTE LIKE?

They have the sweet flavor from heaven but contain no sugar, while having creamy texture without adding cream cheese or any dairy product. Raw nuts with plain color like macadamia nuts, cashews and pine nuts are the best vegan substitution for making cheesecake. They give a smooth and thick texture to the cake. Don’t forget lemon juice. It brings the flavor to perfection as it can imitate the subtle sourness of cheese.

WHY SOAK THE NUTS BEFOREHAND?

When I first started using nuts for vegan baking, I thought soaking the nuts was meant to soften the nuts and make the blending easier, so I sometimes skip the soaking process. HOW COULD I BE SO SILLY?! Though you may know these before, I still want to share with you the importance of soaking nuts before using them for making raw desserts or nut milk.

1. Decrease Anti-nutrients & Improve Digestion

Soaking reduces the anti-nutrients in the skins of nuts, of which some dissolve in the water.

Anti-nutrients including lectins, tannins and phytates/phytic acid exist in nuts. They protect plants in the nature but can unfortunately cause irritation and harm humans’ gut. Anti-nutrients can also block enzymes from functioning effectively and cause digestive problems. Enzymes are to help nutrient absorption and digestion, as well as boosting metabolism. 

2. Protect Your Gut

Humans cannot digest the anti-nutrients mentioned above because they block enzymes. Lectins can also change the bacterial balance in the gut. Eating large quantities of lectins can cause damage to our gut that cannot be easily healed. 

Nuts do the reverse when they are soaked and ‘activated’. The nutrients in nuts – unsaturated fatty acids, polyphenols, different vitamins and minerals, can promote the growth of probiotics, the good bacteria in the gut, and keep our immune system balanced.

3. Make Nutrients Available for Absorption

By reducing anti-nutrients in nuts with soaking, our body can digest and absorb the vitamins and minerals in nuts that are good for our health.

4. Reduce Cooking Time

Last but and least, soaking the nuts can soften them and shorten the blending time (like what I thought). It helps create a creamier and more silky texture of our cheesecake!

INGREDIENTS & SUBSTITUTES IN LOW CARB VEGAN CHEESECAKE BITES

Crust of the Cheesecake Bites

Roasted walnuts: I chose walnuts for its omega-3. You can use other low-carb roasted nuts like almonds, hazelnuts, brazil nuts, etc.
Unsweetened shredded/desiccated coconut: Be careful to read the food label and choose the unsweetened one.
Coconut oil: I love the aroma of coconut oil and it is one of the best oils for making desserts. You can replace it with other healthy and keto-friendly oil like cold pressed almond oil, avocado oil and hazelnut oil.
Coconut flour: Coconut flour helps thicken the cheesecakes. I haven’t tried other substitutions but almond flour may work.
Powdered erythritol: Erythritol is not easy to dissolve so make sure it is finely ground. You can substitute erythritol with monk fruit sweetener, which is another common sugar-free sweetener in keto or low-carb diet.

Filling of the Cheesecake bites

Unsweetened coconut cream: Coconut cream is the key to create the cheesecake-like texture. I do not recommend other substitutes. Chill it overnight before using.
Raw & unsalted nuts: If the nuts are roasted, they will give the cheesecake an unwanted burning taste. Soak the raw nuts before using (see details in the above session ‘WHY SOAK THE NUTS BEFOREHAND?’) Macadamia nuts are low in carb while cashews give the rich flavor to the cheesecake. You may use other low carb nuts but they may give your cheesecakes a darker color.
Vanilla-flavor vegan protein powder: It makes the cheesecake bite a protein snack.
Nutritional yeast: It resembles the flavor of cheese as well as adding protein and other nutrition to our cheesecakes.
Powdered erythritol: Like for the crust, you can replace erythritol with monk fruit sweetener.
Lemon juice: It brings subtle sourness to the cake like cheese. White vinegar would work too.
Blueberries: Omit them if you want the cheesecakes lower in carb. For other choices, raspberries, blackberries and strawberries would work.

HOW TO STORE THE CHEESECAKE BITES

Store them with an airtight container in the refrigerator for up to 5 days. They can be frozen and kept for up to 3 months. Thaw them in the refrigerator or at room temperature before serving.

NUTRITIONAL INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 10
Sugar alcohol per serving: 4.7g (excluded in the value of Total Carbohydrate)
Net carb per serving: 3.7g

MORE KETO + VEGAN DESSERT RECIPES! 

• Keto Vegan Matcha Cookie Sandwiches 
• 6-ingredient Keto Vegan Strawberry Cream Tart 
• Keto Vegan Basque Burnt Cheesecake 

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Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)

lokyisfoodstudio

These irresistible low-carb cheesecake bites are so rich and creamy that you won’t believe they’re vegan, sugar-free and keto-friendly! A healthy and easy dessert that you should try!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10

Calories 251 kcal

Equipment

• Food processor

Ingredients

  

For the Crust

• 60 grams roasted walnuts 1/2 cup
• 33 grams unsweetened shredded/desiccated coconut 2/3 cup
• 3 tablespoons coconut oil melted
• 11 grams coconut flour 1 1/2tbsp
• 17 grams powdered erythritol 2 1/2tbsp
• pinch salt

For the Filling

• 148 grams unsweetened coconut cream chilled overnight – 1/2 cup
• 133 grams unsalted raw macadamia nuts*See Notes soaked for at least 8 hours – 1 cup
• 38 grams unsalted raw cashews*See Notes soaked for at least 8 hours – 1/2 cup
• 54 grams vanilla-flavor vegan protein powder
• 2 teaspoons nutritional yeast
• 30 grams powdered erythritol 2 1/3 tbsp
• 2 tablespoons lemon juice
• blueberries for garnishing

Instructions

 

For the Crust

• In a cupcake pan, prepare 10 cupcake liners.
• In a food processor add all the ingredients for crust and pulse until they become small crumbs.
• Divide the crumbly dough evenly into the cupcake liners. Press and flatten the small doughs to fill the bottom of the liners.

For the Filling

• Drain and rinse the soaked cashews and macadamia nuts.
• In a food processor, blend all filling ingredients until smooth. Taste and add more erythritol if necessary.
• Divide the filling equally among the cupcake liners, on top of the crusts you made earlier.
• Put the cupcake pan into the freezer for about 1-2 hours or until set (you can alternatively put it inside the refrigerator but they will take longer to get firm).
• Enjoy them right away or transfer them to the refrigerator for storage.*See session 'HOW TO STORE THE CHEESECAKES' in blog post

Notes

*The taste of raw nuts is more cheesecake-like but they must be soaked beforehand (see blog post for ‘WHY SOAK THE NUTS BEFOREHAND?’).

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