About This Recipe
Creamy, fragrant, and impossibly easy—these no-bake pistachio rose keto cheesecake bites are the elegant low-carb treat you can make in minutes. A hint of rose water and lemon zest lifts the rich cream cheese base, while toasted pistachios add crunch and color.
Yield: About 16 bites | Time: 10 minutes prep + chill to set
Ingredients
- Full-fat cream cheese (softened)
- Unsalted butter (melted, then cooled)
- Powdered erythritol or allulose
- Rose water
- Lemon zest
- Pistachios, toasted and chopped
- Pinch of salt
Instructions
- Line a mini muffin tin or silicone candy mold with liners (about 16 cavities). Lightly toast pistachios in a dry pan 2–3 minutes; cool and chop.
- In a mixing bowl, beat softened cream cheese with powdered erythritol until smooth. Beat in melted (cooled) butter, rose water, lemon zest, and a pinch of salt.
- Fold half the chopped pistachios into the mixture. Spoon evenly into the molds; tap to level. Sprinkle remaining pistachios on top and press lightly so they adhere.
- Chill until set, 2–3 hours in the fridge or 30–45 minutes in the freezer. Pop out and serve. Store refrigerated up to 5 days or freeze up to 2 months.
Keto Focus
These cheesecake bites are sugar-free and grain-free, using powdered erythritol or allulose instead of sugar. The high-fat base (cream cheese and butter) delivers satisfying energy with just ~1.7g net carbs per piece.
Nutrition Facts (per bite)
- Calories: 148
- Protein: 2.8g
- Fat: 14.6g
- Total Carbs: 2.1g
- Fiber: 0.4g
- Net Carbs: 1.7g
Tips & Variations
- Flavor twists: Add a pinch of cardamom or vanilla; swap rose water for orange blossom water.
- Sweetener savvy: Use powdered erythritol or allulose for a silky texture. Granulated sweeteners can feel gritty in no-bake desserts.
- Nut options: Try chopped almonds or macadamias. For nut-free, use toasted pumpkin seeds.
- Dairy-free option: Use dairy-free cream cheese and replace butter with refined coconut oil; chill until firm.
- Serving idea: Top each bite with a few dried rose petals or a single fresh raspberry for a pop of color.
Storage & Make-Ahead
- Refrigerate in an airtight container up to 5 days.
- Freeze on a sheet pan, then store in a freezer bag up to 2 months; thaw a few minutes before serving.