About This Recipe
Creamy cheesecake bites meet a cinnamon–nut “baklava” crumble in this no-bake, sugar-free treat. They’re quick to prep, freezer-friendly, and satisfy dessert cravings without the carbs.
Prep: 10 minutes | Chill: 30 minutes | Makes: 16 bites | Category: Dessert | Difficulty: Easy
Ingredients
Cheesecake Base
- 8 oz (226 g) cream cheese, softened
- 3 tbsp unsalted butter, softened
- 3–4 tbsp powdered erythritol or allulose, to taste
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional)
- Pinch of fine sea salt
Baklava-Style Crumble
- 1/3 cup finely chopped walnuts
- 1/3 cup finely chopped almonds
- 2 tbsp powdered erythritol
- 1 tsp ground cinnamon
- Pinch of salt
Optional Butter Drizzle
- 1 tbsp unsalted butter
- Pinch of cinnamon
- Drop of vanilla extract
Instructions
- Line a small tray with parchment. Toast the chopped walnuts and almonds in a dry skillet over medium heat for 3–4 minutes until fragrant; cool slightly.
- In a bowl, combine toasted nuts with 2 tbsp powdered sweetener, 1 tsp cinnamon, and a pinch of salt to make the baklava-style crumble; set aside.
- In a separate bowl, beat cream cheese with softened butter, 3–4 tbsp powdered sweetener (to taste), vanilla, lemon zest, and a pinch of salt until smooth and fluffy.
- Scoop about 1 tablespoon of the cheesecake mixture per bite, roll into balls, and place on the lined tray.
- Roll each ball in the nut crumble to coat all sides, pressing gently so it adheres.
- Chill for at least 30 minutes to set. Optional: melt 1 tbsp butter with a pinch of cinnamon and a drop of vanilla; lightly drizzle over the set bites.
- Store covered in the fridge up to 1 week or freeze up to 2 months. Let sit 5–10 minutes at room temperature before serving for the creamiest texture.
Keto Focus
No phyllo dough or sugar here—just a nutty cinnamon coating and a rich cream cheese base. Sweetened with erythritol or allulose, each bite clocks in at roughly 1 g net carbs, keeping it low-carb and keto-friendly.
Nutrition Facts (per fat bomb)
- Calories: 130
- Protein: 2.2g
- Fat: 13g
- Total Carbs: 1.8g
- Fiber: 0.7g
- Net Carbs: 1.1g
Tips & Variations
- Baklava vibe: Swap in some pistachios for part of the walnuts or almonds (carbs may increase slightly).
- Flavor twist: Add a few drops of orange blossom or rose water to the cheesecake base for a Middle Eastern touch.
- Shape shift: Press the mixture into a parchment-lined loaf pan, chill, then slice into squares instead of rolling into balls.
- Nut-free option: Try toasted sunflower seeds and unsweetened coconut flakes for the coating.
- Serving idea: Drizzle with a tiny ribbon of warm butter-cinnamon for that classic baklava richness.