Keto No-Bake Cheesecake Bites

1.Line a mini muffin tin with paper liners or grease lightly. This recipe makes about 12 bites.

2.For the crust, combine almond flour, melted butter, erythritol, vanilla extract, and salt in a medium bowl until well mixed and crumbly.

3.Press about 1 tablespoon of the crust mixture firmly into the bottom of each prepared muffin liner. Place the muffin tin in the freezer while you prepare the filling.

4.For the filling, in a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

5.Add the heavy cream, erythritol, vanilla extract, and salt to the cream cheese. Beat on medium-high speed until the mixture is light, fluffy, and holds soft peaks, about 2-3 minutes. Be careful not to overbeat.

6.Remove the muffin tin from the freezer. Spoon or pipe the cheesecake filling evenly over each crust, filling the liners almost to the top.

7.Gently tap the muffin tin on the counter a few times to settle the filling and remove any air bubbles.

8.Refrigerate the cheesecake bites for at least 2-3 hours, or until firm. For faster setting, you can place them in the freezer for 30-60 minutes.

9.Once firm, carefully remove the cheesecake bites from the muffin tin. Garnish with sugar-free chocolate shavings or fresh berries, if desired, just before serving.

10.Store leftover cheesecake bites in an airtight container in the refrigerator for up to 5 days.