Name: Bacon-Wrapped Cheesecake Bites
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: ¼ cup erythritol; ¼ tsp cinnamon (optional); 1 large egg; 1 tbsp melted butter; 1 tsp lemon zest; 1 tsp vanilla extract; 12 slices bacon, thick-cut; 2 tbsp almond flour; 8 oz cream cheese, softened; pinch of salt

These Bacon-Wrapped Cheesecake Bites wrap creamy, protein-rich cheesecake in crispy bacon for a savory-sweet treat. Easy to make, they’re a low-carb, indulgent dessert perfect for a guilt-free indulgence with a unique twist.

Why You’ll Love This Recipe

These bacon-wrapped cheesecake bites are a delightful fusion of savory and sweet, offering a low-carb, protein-packed dessert that feels indulgent yet healthy. The crispy bacon pairs beautifully with the creamy, tangy cheesecake filling, making it a standout treat for parties or a special night in. Quick to prepare and customizable, it’s ideal for those watching their carb intake or seeking a unique dessert, with the added bonus of being freezer-friendly for meal prep. Its rich flavor and satisfying texture make it a guilt-free pleasure you’ll crave again and again.

Recipe Tips and Tricks

Use Thick-Cut Bacon: Ensures it holds the cheesecake without overcooking.
Chill the Filling: Refrigerate cheesecake mixture before shaping for easier handling.
Cook Evenly: Arrange bites seam-side down on a rack for crisp bacon.
Drain Fat: Place on a paper towel after baking to remove excess grease.
Sweeten Lightly: Adjust sweetener to balance bacon’s saltiness.
Avoid Overmixing: Blend cheesecake filling just until smooth to prevent cracking.
Preheat Oven: Ensures even cooking from the start.
Check Doneness: Bacon should be crispy but not burnt; watch closely.
Cool Slightly: Let bites rest before serving to set the filling.
Pair with Dips: Serve with a sugar-free dip for extra flavor.

Yield: 12 bites

Bacon-Wrapped Cheesecake Bites

Savory bacon-wrapped cheesecake bites, a low-carb healthy dessert treat.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

¼ cup erythritol
¼ tsp cinnamon (optional)
1 large egg
1 tbsp melted butter
1 tsp lemon zest
1 tsp vanilla extract
12 slices bacon, thick-cut
2 tbsp almond flour
8 oz cream cheese, softened
pinch of salt

Instructions

Prep the Cheesecake: In a bowl, beat softened cream cheese until smooth.
Mix the Filling: Add egg, erythritol, vanilla extract, almond flour, lemon zest, salt, cinnamon (if using), and melted butter. Blend until creamy.
Chill the Mixture: Refrigerate the cheesecake mixture for 30 minutes to firm up.
Shape the Bites: Scoop tablespoon-sized portions and roll into balls, placing them on a plate.
Wrap with Bacon: Take a slice of bacon, wrap it around each cheesecake ball, securing with a toothpick if needed, seam-side down.
Preheat Oven: Set oven to 400°F and place a wire rack on a baking sheet.
Arrange for Baking: Place bacon-wrapped bites seam-side down on the rack.
Bake Until Crispy: Bake for 20-25 minutes, until bacon is crispy and golden.
Drain Excess Fat: Remove from oven, let rest on a paper towel for 2 minutes.
Serve and Enjoy: Cool slightly, remove toothpicks, and serve warm with your favorite dip!

Notes

Chill filling to make shaping easier; use cold hands if sticky.
Ensure bacon is thick-cut to hold the cheesecake without breaking.
Adjust sweetener to balance bacon’s saltiness to taste.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for dairy-free or low-sodium diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 146Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 289mgCarbohydrates 2gFiber 0gSugar 1gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cream Cheese (8 oz): Softened, full-fat for richness; low-fat works for lighter option.
Bacon (12 slices): Thick-cut, uncured for better flavor and texture.
Egg (1 large): Adds structure to the cheesecake filling.
Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
Vanilla Extract (1 tsp): Pure vanilla enhances the creamy flavor.
Almond Flour (2 tbsp): Adds structure; substitute with coconut flour if needed.
Lemon Zest (1 tsp): Freshly grated for a bright note.
Salt (pinch): Balances sweetness; use sparingly.
Cinnamon (¼ tsp, optional): Adds warm spice; optional for flavor.
Butter (1 tbsp, melted): Helps bind the filling; use unsalted.

Variations and Substitutions

Cheese Swap: Use mascarpone or Neufchâtel for a different creaminess.
Bacon Alternatives: Try turkey bacon or prosciutto for variety.
Sweetener Options: Substitute erythritol with monk fruit or stevia.
Flour Swap: Replace almond flour with crushed pork rinds for keto.
Citrus Twist: Use orange zest instead of lemon for a change.
Spice Variations: Add nutmeg or allspice for a spiced profile.
Dairy-Free: Use coconut cream and a flax egg substitute.
Low-Sodium: Choose low-sodium bacon and reduce added salt.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze on a tray, then transfer to a bag for up to 2 months; thaw in fridge.
Reheating: Warm in oven at 350°F for 5-10 minutes to recrisp bacon.