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Keto Lime Cheesecake Bites Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 2 hours 42 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

These Keto Lime Cheesecake Bites are a delicious low-carb dessert perfect for satisfying your sweet tooth while staying within your keto lifestyle. Creamy and tangy with a refreshing lime flavor, these bite-sized cheesecakes are easy to make and bake quickly to a smooth, velvety texture. Topped optionally with sugar-free whipped cream, they offer a guilt-free treat for any occasion.

Ingredients

Cheesecake Mixture

  • 16 ounces cream cheese (softened, two 8-ounce bricks)
  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 3/4 cup sugar substitute (we used Allulose)
  • 0.3 ounce package of sugar-free lime gelatin (unprepared)
  • 4 tablespoons sugar-free lemon syrup (Torani suggested)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar

Whipped Cream Topping (Optional)

  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar substitute

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with silicone baking cups to prevent sticking and ensure easy removal.
  2. Blend Ingredients: Combine all the cheesecake mixture ingredients — cream cheese, ricotta, eggs, sugar substitute, lime gelatin, lemon syrup, vanilla extract, baking powder, and cream of tartar — in a blender or food processor. Blend until completely smooth for a creamy batter.
  3. Distribute Batter: Pour and evenly distribute the batter into the prepared silicone baking cups within the muffin pan; each cup will be full.
  4. Bake Cheesecake Bites: Bake the cups in the preheated oven for 23 to 27 minutes or until the centers are slightly jiggly but set, indicating perfect doneness without overbaking.
  5. Prepare Whipped Cream (Optional): While baking, whisk the heavy whipping cream and sugar substitute using an electric mixer at medium-high speed until firm peaks form. If piping later, transfer to a piping bag and refrigerate.
  6. Cool Cheesecakes: Remove the muffin pan from the oven and place it on a wire cooling rack. Let the cheesecake bites cool in the pan for about 20 minutes, then carefully lift each cheesecake out using a spoon and transfer to the rack to cool completely.
  7. Add Toppings (Optional): Once cooled, dollop or pipe the whipped cream topping over each cheesecake bite as a garnish.
  8. Chill and Store: Refrigerate the cheesecake bites uncovered for 2 hours to firm up fully. After chilling, store them in a covered container in the refrigerator until ready to serve.

Notes

  • Use silicone baking cups for easy removal and to prevent sticking.
  • Do not overbake; the center should remain slightly jiggly to maintain creamy texture.
  • The sugar substitute Allulose is recommended for a keto-friendly sweetness that measures like sugar.
  • The whipped cream topping is optional but adds a lovely richness and presentation flair.
  • Keep cheesecake bites refrigerated and consume within 3 to 4 days for optimal freshness.

Find it online: https://ivysrecipes.com/keto-lime-cheesecake-bites-recipe/