Keto Cheesecake Bites Dipped in Milk Chocolate

These keto cheesecake bites are exactly what they sound like: the creamy cheesecake filling frozen into small squares and coated in a crisp milk chocolate shell. They’re incredibly sweet and satisfying — you wouldn’t guess they’re sugar-free from the flavor.

They take a bit of prep and finishing work, but they freeze exceptionally well. Make a batch, store the pieces in freezer bags, and you’ll have an easy grab-and-go treat whenever cravings hit. The extra steps are worth it.

Frozen Low Carb Cheesecake Bites

Why freeze cheesecake? The texture is delightful when frozen: the filling is creamy and cold while the chocolate coating becomes hard and snappy. These bites have a Klondike-Bar vibe, but filled with cheesecake instead of ice cream.

Frozen cheesecake bites also stretch further. You’ll likely savor them slowly — one or two bites is often enough to satisfy a sweet tooth. If you prefer a softer texture, store them refrigerated and let one thaw slightly before eating; the small size makes defrosting quick and easy.

Sweetener options for the cheesecake base

You can use most sugar substitutes in this recipe: granular or liquid forms, erythritol, monk fruit, allulose, or blends. In the original version a monk fruit + allulose blend was used, but choose whatever sweetener you prefer or tolerate best.

For the chocolate coating, any low-carb baking chocolate will work. Some brands melt and pour more smoothly than others; the milk chocolate used in this recipe melted and poured nicely. If you have a brand you know melts well, use that.

Tips for cutting the cheesecake into neat squares

Cheesecake can smear or crumble if not cut carefully. Follow these steps to get tidy (or tidy-ish) squares:

• Chill the cheesecake thoroughly in the refrigerator before cutting so it’s very cold.
• Heat your knife by running it under hot tap water before each slice, then dry it quickly.
• Push the knife straight down in a single motion — don’t saw back and forth.
• Wipe the blade clean after each cut to avoid creamy buildup that ruins edges.
• Cut to any size you prefer — the author cut 16 pieces from an 8×8 pan. Biscuit or cookie cutters work too; follow the same heated-knife and towel routine.
• Freeze the cut squares for at least an hour before coating in chocolate so they hold their shape and chill quickly when dipped or drizzled.

Melting low-carb chocolate to the right consistency

Low-carb chocolate can be thicker when melted, so take care to prevent burning and to make it pourable:

• Use a double boiler or a heatproof bowl over a pan of simmering water to melt chocolate gently and avoid scorching. Microwaving can burn chocolate quickly.
• Add about 1 tablespoon of coconut oil for every 2½ cups of chocolate chips to improve flow and gloss. This makes the melted chocolate easier to pour and spread.
• Keep all moisture away from the chocolate — even a little water can cause it to seize into a grainy mass.

Tips for coating the cheesecake in chocolate

• Use a pourable container with a spout to drizzle or pour chocolate over each bite for better control.
• Set a cooling rack over a clean tray so excess chocolate drains and can be collected.
• Have an offset spatula or butter knife ready to spread chocolate and tuck it around edges as needed.
• Collect leftover chocolate from the tray and return it to the double boiler to rewarm and reuse.

Storage and serving suggestions

Store these cheesecake bites in an airtight container in the freezer for up to two months. In the refrigerator they’ll keep for about five days. For the best texture and the signature snap of the chocolate, enjoy them straight from the freezer. They pair nicely with a cold glass of sugar-free almond milk.

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

• 2½ cups low-carb milk chocolate chips
• 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 pan with parchment paper.
2. Beat cream cheese, vanilla, and sweetener until smooth and fluffy.
3. Add eggs one at a time, blending fully and scraping the bowl between additions.
4. Pour filling into the prepared pan and bake 25–30 minutes, until edges are slightly browned and the center is mostly set but still a little jiggly.
5. Turn off the oven and let the cheesecake cool inside the oven, then chill in the fridge for at least one hour or overnight.
6. Remove from the fridge and cut into 16 squares, then freeze the squares for at least one hour.

Chocolate Coating

1. Melt milk chocolate and coconut oil gently in a double boiler over medium heat.
2. Place frozen cheesecake squares on a cooling rack set over a tray.
3. Drizzle or pour about 2–3 tablespoons of melted chocolate over each square and use an offset spatula or knife to smooth the coating.
4. Collect excess chocolate and return it to the double boiler to reheat and reuse.
5. Repeat with remaining squares. Optionally melt white chocolate and pipe stripes across the bites.
6. Freeze coated squares on a cookie sheet until solid, then store in individual freezer bags or well-wrapped containers.

Notes

Cutting tips: keep the cheesecake ice-cold, heat and dry your knife before each slice, press straight down without sawing, and wipe the blade between cuts.

About coconut oil: it improves the flow of melted chocolate. You can omit it if you dislike the flavor, but the chocolate will be thicker and require faster work to coat the bites before it cools.

Nutrition Information:

Yield: 16
Serving Size: 1

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

Nutritional info is approximate. Erythritol and other sugar alcohols are often excluded from net carb counts.