Keto Easter Bunny Cheesecake Bites
Published April 9, 2022 • Updated March 1, 2026
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Creamy keto cheesecake balls dipped in sugar-free white chocolate and rolled in coconut, shaped into the cutest little Easter bunnies. I make these with my kids every spring and they disappear before dinner.
I started making these Easter bunny cheesecake bites a few years ago when my kids and I were looking for a holiday project that didn’t involve the oven. The filling is just cream cheese, a little coconut flour, and whipped cream folded together. Simple, but the texture is light and creamy, almost like a mousse. I tested this with both coconut flour and almond flour and landed on 2 tablespoons of coconut flour because it absorbs just enough moisture without making the balls dense.
The white chocolate coating is the trickiest part, and I have a method now. I keep the melted chocolate bowl sitting over a pot of barely warm water the entire time I’m dipping. Without that, the chocolate starts to thicken around the 8th or 9th bite and you end up with lumpy, uneven coating (or it seizes completely). Small microwave increments of 30-45 seconds, stirring between each one, get it melted evenly in the first place. Then the warm water bath keeps it fluid while I work through the whole batch.
Once they’re dipped and rolled in unsweetened coconut, I cut little ears from sugar-free marshmallows and press them on with a dab of melted white chocolate. My kids handle the ear step. They get very serious about ear placement, which is the best part of the whole project.
If you love no-bake keto treats, I have a whole collection. My keto Cadbury eggs are another Easter staple around here. For a simpler coconut treat, try my keto coconut joys. I also keep a batch of keto cheesecake fluff in the fridge most weeks for when I want something creamy without the whole production. And if you have leftover white chocolate chips, my keto white chocolate fudge is the perfect way to use them up.
Each bite comes in at about 2g net carbs, so you can have a couple at an Easter brunch without thinking twice. I’ve brought these to family gatherings and nobody guesses they’re low-carb until I tell them.
How to dip cheesecake bites in white chocolate
The dipping is where most people run into trouble. I use two forks to lower each ball into the melted chocolate, letting the excess drip off before setting it on parchment. This keeps the base from pooling into a thick chocolate puddle. I also keep the bowl of melted chocolate sitting over a pot of barely warm water (not hot, just warm) so it stays fluid the whole time I’m working. If you’ve ever made keto cookie dough fat bombs, same idea with the chocolate coating.
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Ingredients
8 oz cream cheese, softened -
1/3 cup powdered sugar free sweetener
-
2 tablespoons coconut flour
-
1 teaspoon lemon juice
-
1/2 cup heavy whipping cream
-
7 oz sugar-free white chocolate chips
-
1 teaspoon coconut oil
-
1 cup unsweetened coconut flakes
-
sugar-free marshmallows
-
granulated sugar-free sweetener, optional
-
pink food coloring, optional
Step by Step Instructions
Step by Step Instructions
Make cheesecake mixture
In a large bowl, cream together cream cheese, powdered sugar free sweetener, coconut flour and lemon juice. Set aside.
- Cream cheese (softened)
- Powdered sugar free sweetener
- Coconut flour
- Lemon juice
Make whipped cream
In a separate small bowl, beat heavy cream with an electric mixer until stiff peaks form.
- Heavy whipping cream
Combine the two
Gently fold the whipped cream into the cream cheese mixture until combined.
Make cheesecake bites and freeze
Scoop about 1 inch ball of cheesecake mixture using a cookie scoop and place on a parchment lined baking tray. Repeat with remaining mixture. You’ll get around 12 balls. Place cheesecake balls in the freezer for 15 minutes to harden.
Coat and sprinkle
Meanwhile add sugar-free white chocolate chips and coconut oil to a medium bowl. Microwave at 45-second intervals, stirring in between, until melted. Once cheesecake balls are set, dip cheesecake balls into the melted white chocolate. Then roll or sprinkle coconut flakes all over the ball. Place back on the parchment lined tray to set.
- Sugar-free white chocolate chips
- Coconut oil
- Shredded coconut
Cut & glue
Cut out bunny ears from sugar-free marshmallows and glue on each cheesecake ball with melted white chocolate. Store in the refrigerator when not enjoying.
- Sugar free marshmallows
- Granulated sweetener (optional)
- Pink food coloring (optional)
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What keto white chocolate chips work best for dipping?
I've used both Lily's and ChocZero. Lily's are easier to find, but they can seize if you overheat them (my reader Dana ran into this exact issue). I microwave in 30-second bursts and stir between each one. ChocZero melts a bit smoother in my experience, but either works if you keep the temperature low and stir constantly.
Can I freeze these before dipping in white chocolate?
I actually prefer it. I freeze the plain cheesecake balls for up to two weeks, then do all the dipping and decorating in one session the day before Easter. The frozen balls set the chocolate coating faster, which means less dripping and a cleaner finish. Just pull them straight from the freezer to the chocolate bowl.
My white chocolate seized up mid-dip. How do I fix it?
This happened to me early on. The fix I use now is keeping my bowl of melted chocolate sitting over a pot of barely warm water while I dip. That keeps it fluid the entire time. If it has already seized, try stirring in 1/2 teaspoon of coconut oil at a time until it loosens back up. And next round, microwave in smaller increments (30 seconds max) so it never overheats in the first place.
Can kids help make these Easter bunny cheesecake bites?
My kids do most of the decorating. I handle the melted chocolate and dipping, but they roll the balls in coconut, cut the marshmallow ears, and press them on. They take the ear placement very seriously. It's become one of our favorite Easter kitchen projects because there's no oven involved, so I'm not worried about burns.
What can I use instead of sugar-free marshmallows for the bunny ears?
I've tried a few things. White chocolate chips pressed in point-side-up work as small ears. I've also piped ears out of extra melted white chocolate on parchment, let them set, then stuck them on with a dab of chocolate. The marshmallow ears are the easiest, but the piped chocolate ones actually look more polished.
How long can these sit out at a party before they get too soft?
About 30-45 minutes is my limit. I set a full batch out at Easter brunch once and regretted it. The white chocolate coating softened and the cheesecake filling started losing shape. Now I keep them refrigerated and put out a small plate at a time. They also taste great cold, so there's no need to bring them to room temp.
Can I substitute almond flour for the coconut flour?
I've tested both. Coconut flour absorbs more liquid, so the 2 tablespoons in this recipe keeps the filling from getting too wet. If you swap to almond flour, use about 1/4 cup to get the same consistency. The texture is slightly different (less fluffy, a bit denser) but it still holds together and tastes good.
Can I dye the coconut flakes different colors?
I do this for my kids sometimes. Toss the coconut flakes in a zip-top bag with a drop or two of food coloring and shake until the color is even. I've done pastel pink, green, and yellow for Easter. Let them dry on parchment for a few minutes before rolling the bites so the color doesn't smear onto the white chocolate.
My daughter bit the ears off first and then asked if the chocolate was 'fake keto chocolate' in the most suspicious voice and I just didn't answer.
Ha. The answer is yes. But she ate the ears first which means she found the highest chocolate concentration on her own, so I think she's fine.
I've never made anything with a white chocolate coating before and I was genuinely nervous about the dipping step. Somehow it all came together, and the coconut flakes stuck way better than I expected. The lemon in the filling gives them this little brightness that keeps them from tasting too heavy. One question though: mine came out a bit soft even after freezing for a few hours. Is that normal, or should I leave them in longer before dipping?
A few hours usually isn't enough. I do at least 6-8, or just leave them overnight. The firmer they are before you dip, the faster the chocolate sets and the cleaner the shape stays.
These turned out so cute and the filling is SO good, like legitimately cheesecake-quality. The lemon in the cream cheese mixture gives it that bakery tang that usually gets lost in keto desserts. Heads up though: once you pull the balls out of the freezer, the white chocolate hardens really fast. I ended up working in batches of three or the coating got clumpy. Making these again for Easter and I'll have a system next time.
Batches of three. I always try to do too many at once and end up with lumpy coating. Glad you figured that out before Easter.
Genuinely one of the cutest things I've made and the cheesecake filling is SO good, but I struggled with the white chocolate coating. Lily's chips seized up on me around the 8th or 9th dip and I had to start over with a fresh bowl. Doing smaller microwave increments next time so the chocolate stays workable throughout.
Yeah Lily's chips are finicky once you get past a certain point. I keep the bowl sitting over a pot of barely warm water while I do all the dips so it stays fluid. Your smaller increment plan will help too.