No-Bake Keto Strawberry Cheesecake Bites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Miniature strawberry cheesecake bites that are sugar-free and gluten-free, combining a crunchy almond crust with a velvety cream cheese filling and fresh strawberries. This French keto recipe (gluten-free), ready in about 20 minutes, layers almond flour, unsalted butter, and erythritol sweetener into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 12 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan over low heat, melt 3 tbsp unsalted butter with 1 cup almond flour and 2 tbsp erythritol sweetener, stirring for 3 minutes until the mixture is fragrant and combined.
  2. Step 2: Press the almond crust mixture evenly into the bottom of a lined 8x8-inch square pan and refrigerate for 15 minutes to set.
  3. Step 3: While the crust chills, beat 8 oz cream cheese with 1/4 cup powdered erythritol and 1 tsp vanilla extract until smooth.
  4. Step 4: In a separate bowl, whip 1/2 cup heavy whipping cream to stiff peaks and gently fold into the cream cheese mixture until fully incorporated.
  5. Step 5: Spread the cream cheese filling evenly over the chilled crust.
  6. Step 6: Arrange 1 cup sliced fresh strawberries on top in an even layer.
  7. Step 7: Refrigerate the cheesecake bites for at least 2 hours before cutting into small squares and serving.

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