Keto No-Bake Cheesecake Bites

1.Line a mini muffin tin with paper liners. This recipe makes 12 bites.

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

3.Press about 1 tablespoon of the crust mixture firmly into the bottom of each mini muffin liner. Place the muffin tin in the freezer to chill while preparing the filling.

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

5.Add the powdered erythritol, vanilla extract, and salt to the cream cheese. Beat until fully incorporated and smooth.

6.In a separate bowl, whip the heavy cream until stiff peaks form.

7.Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.

8.Spoon or pipe the cheesecake filling over the chilled crusts in the muffin tin, filling each liner to the top.

9.Return the muffin tin to the freezer for at least 2-3 hours, or until the cheesecake bites are firm.

10.Once firm, remove the cheesecake bites from the muffin tin and peel off the paper liners.

11.Garnish with fresh berries or sugar-free chocolate shavings, if desired, before serving. Store any leftover bites in an airtight container in the refrigerator.