Easy Keto Matcha Cheesecake Bites Recipe For You

No sugar. No baking. No nonsense.

These little green guys aren’t just pretty, they hit that creamy-sweet spot with a little kick of matcha and zero guilt. They’re low-carb, no-bake, and take almost no effort, unless you count trying not to eat them all in one go.

What Are Keto Matcha Cheesecake Bites?

Let’s break it down.

Keto = low carb, high fat.
Matcha = finely ground green tea powder, usually from Japan.
Cheesecake = you already know.

Now smash those things together, and you get a cold, creamy, earthy-sweet treat that’s good enough to replace your usual dessert, without knocking you out of ketosis. Great for afternoon snacks, late-night cravings, or that weird moment when you want something sweet but don’t want to ruin your food streak.

Why You’ll Actually Want to Make These

• No baking – You don’t need to turn the oven on. This is a fridge-only job.
• Takes 15 minutes – If you’re slow. Faster if you’re hungry.
• Tastes like dessert – But without the sugar spike and crash.
• Easy to store – Make a batch, toss them in the fridge, and you’ve got snacks for days.
• They look fancy – But anyone can make ‘em. Even your cousin who burns toast.

Ingredients (Simple Stuff)

You’re not going to need a million things. Here’s the base:

For the filling:

• 8 oz (225g) full-fat cream cheese, softened
• 1/2 cup powdered erythritol or monk fruit sweetener
• 1 tbsp matcha powder (culinary grade is fine)
• 1 tsp vanilla extract
• 1/4 cup heavy cream

For the crust (optional but so good):

• 1/2 cup almond flour
• 2 tbsp melted butter
• 1 tbsp powdered sweetener

That’s it. No coconut flour weirdness, no xanthan gum, nothing you’ll only use once and forget at the back of the pantry.

Equipment

No fancy gadgets. Just the basics:

• Mixing bowl
• Hand mixer (or strong arms and a spoon)
• Silicone mini muffin tray or cupcake liners
• Rubber spatula
• Small spoon or ice cream scoop
• Fridge

If you’ve got all that, you’re set.

Step-by-Step – Detailed Instructions.

Step 1: Make the Crust (if you’re doing crust)

Grab your almond flour, melted butter, and sweetener. Mix it all in a bowl until it looks like wet sand. Not soup. Not paste. Sand.

Spoon a bit into each section of your muffin tray or liners and press it down. Use your fingers or the back of a spoon. Make it flat-ish. You’re building a little base for the filling to sit on.

Pop that in the fridge for 10 mins. Let it chill while you handle the filling.

Step 2: Make the Filling

In a big bowl, throw in your cream cheese, sweetener, matcha, vanilla, and heavy cream. Now blend it until it’s smooth. No lumps. No weird green spots. Smooth like whipped frosting.

Taste it. Too bitter? Add a bit more sweetener. Too sweet? Add a pinch more matcha. Matcha’s strong, so go easy. But you can mess with the balance a bit to fit your vibe.

Step 3: Fill ‘Em Up

Scoop that green magic into each crust-filled cup (or straight into the liners if you skipped the crust). Fill it to the top but don’t overpack—this stuff expands a tiny bit as it sets.

Smooth the tops with the back of a spoon or your finger if you’re not fancy.

Step 4: Chill Time

Fridge: 3–4 hours
Freezer: 1 hour (if you’re in a rush)

Once they’re firm and set, pop them out of the molds or peel off the liners.

Done. That’s it.

Pro Tips (From Someone Who Screwed This Up a Few Times)

• Don’t use low-fat cream cheese. It turns into a weird watery mess. You want full-fat or don’t bother.
• Matcha matters. Don’t buy the $2 matcha from the dollar store. Look for “culinary grade” from a halfway decent brand.
• Let the cream cheese soften. Cold cream cheese clumps and ruins your vibe.
• Use silicone trays. Way easier to pop them out without breaking them.
• Taste as you go. Keto sweeteners hit different for everyone. What tastes sweet to you might be bitter to someone else.

Storage Stuff

Fridge: Lasts 5–6 days
Freezer: Up to a month

Put them in a sealed container. If freezing, separate layers with parchment paper so they don’t stick.

When pulling from the freezer, let them sit for 10–15 minutes before eating unless you like rock-hard cheesecake.

Add-Ons and Variations

You want to play with the recipe a bit? Go wild. Just don’t go too far off-track or you’ll end up with a science project.

Try these:

• Add shredded coconut to the crust
• Top with whipped cream right before serving
• Sprinkle extra matcha powder on top for the aesthetic
• Mix in chia seeds for texture
• Add lemon zest for a citrusy twist

Who Actually Eats These?

I do. A lot.

These saved me when I was going full keto and thought dessert was over. I used to end dinner staring at the fridge, annoyed I couldn’t have something sweet without ruining all my progress. Then came these green bites of calm.

Now, I keep a batch in the freezer and grab one after dinner or during that 3 p.m. crash where my brain wants sugar and my stomach says no. It’s a small thing, but it keeps me on track without feeling like I’m missing out.

Also, my mom’s not even on keto and she eats them. That says something.

Conclusion

You’re gonna see a hundred versions of this online with way too many steps and ingredients. Don’t bother. This recipe is simple for a reason. It works. You can make it today with stuff from a regular grocery store. You’ll probably mess it up once, but then you’ll figure it out.

They’re good. They’re green. They don’t taste like health food. You’ll come back to them.

And if you’re one of those people who say “I don’t even like matcha”… give it one shot. Matcha in cheesecake hits different. Less grassy, more creamy. You’ll see.

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