Low-carb Heaven with Mini Cheesecakes!
Baking a cheesecake is a very delicate process. It takes time, perfect measuring and a total understanding of how cheesecake batter bakes. However, making cheesecake does not have to be complicated, time-consuming or stressful- It can be fun and easy when you use our mini cheesecake recipe!
Making a batch of mini cheesecakes is a lot quicker and a lot simpler than whipping up a large cheesecake. They will be ready to eat in about half the time and, we have found that they bake much better. The smaller size seems to come out of the oven perfect every time! No need to worry about the surface cracking or overbaking these beauties! So say goodbye to those large cheesecake pans and hello to our perfect mini cakes.
This mini cheesecakes recipe is very keto-friendly as well, making it something that everyone can really enjoy regardless of the diet they are following. Cream cheese is high in fat which is a necessity on a keto diet (fat equals fuel!). The erythritol will give these little cheesecakes a nice sweetness without adding any carbs at all. It also blends well with the cheesecake batter, helping the cream cheese get fluffy and then dissolving when baked, making the mini cheesecakes nice and smooth. Almond meal is also low in carbs and adds a wonderfully nutty taste to the keto mini cheesecakes that you could never get with regular old white flour. Anyone who tries these mini cheesecakes will love them and never even suspect that they are low carb. They taste like the real thing- fluffy and refreshing.
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Our keto cheesecake recipe is also super simple to make, taking only a few minutes to whip up and a short amount of time in the oven. However, to really appreciate their taste, it’s important to refrigerate them as long as you can. Giving them time to cool and set makes the texture even better. We refrigerated them overnight, but even a few hours will do. They will set very nicely and coaxing them out of the muffin tin will also be easier when they are nicely chilled and firm.
Another idea to help get the mini cheesecakes out of the tins is to also line the tins with cupcake liners before baking. This way, you can simply lift the paper liner up and pull out a perfect, individually sized cheesecake. You can even serve the cheesecakes in the paper liner, just like you would with a cupcake!
Let’s make some mini cheesecakes!
Watch the video below to see just how easy it is to make these adorable desserts. For the full recipe with detailed instructions and step-by-step photos, just scroll down!
If you loved these mini cheesecakes and are looking for similar bite-sized dessert recipes, you should check out these keto cheesecake bites. Topped with caramel and chocolate sauces, these low carb treats are sure to amaze your guests!
| Servings: people |
- 1/2 cup almond meal
- 2 tbsp butter
- 8 oz. cream cheese
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 pinch salt
- 1/4 cup So Nourished erythritol sweetener
- Preheat the oven to 350°F. To make the crust, melt some butter until liquid and mix in your almond meal until you have some that feels like crumbly play dough.
- Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. Tip: line your pan with cupcake liners for easy removal! Cheesecake is very soft and if hard to scoop out without causing damage! Bake these crusts for about 5 minutes. They’ll come out slightly brown and crispy.
- Then take your room temperature cream cheese and beat it with an electric hand mixer or standing mixer until creamy. Then add vanilla extract, lemon, an egg and your sugar substitute, erythritol in our case. Beat until all combined.
- Use an ice cream scooper to fill all the crust-bottomed muffin tin cups evenly almost to the top (the mini cheesecakes will rise while in the oven but will flatten while refrigerating). You can also line each cup with a cupcake liner to make removing the mini cheesecakes easier.
- Bake at 350°F for about 15 minutes. The mini cheesecakes should be slightly jiggly. Let them cool in the refrigerator for ideally 24 hours. But if you’re strapped for time, try putting them in the freezer for as long as you can.
- Once the mini cheesecakes are done cooling, slide a knife around the edges of each muffin cup to loosen them up. Then use a fork and your hands to help them out cleanly. As a delicious bonus, slice up some strawberries and arrange them however you like on top of the mini cheesecakes.
- We arranged ours in a flower pattern and added a dot of coconut butter in the middle to finish them off.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our desserts to learn to make more delicious and healthy meals that take no time to prepare!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Can you do a no curst version of this – have a friend with a nut allergy Thanks!
I just made and can’t wait to try- Can you please tell me how much fiber is in each cheesecake? I am trying to figure out net carbs – thank you.
We list the net carbs in all our recipes 🙂
This is an awesome recipe, they turned out amazing!!!
Can I omit the crust and just bake the filling?
That would probably be fine! Just make sure to use cupcakes molds to make removal easier.
Can I add sour cream to the mixture?
Absolutely!
I made these last night and they are DELICIOUS, but I’m curious how yours have only 2 net carbs while mine had 8? Is my serving size incorrect, or maybe I am using a different brand of ingredients with different nutrition facts? If there is a way for me to lower the net carbs, then I am making these every damn day.
Hi Michelle, we count net carbs, which are total carbs minus fiber and sugar alcohols. Neither are digested by the human body. Hope that helps 🙂
Thanks for the reply- I had never seen someone calculate net carbs using sugar alcohols, so that explains it!
AMAZING! Easy to make and delicious nobody will know they are low carb! I didn’t have almond meal so I just put some whole almonds in my processor and pulse until I got the texture i wanted and it turned out really good.
Why do they take 24 hrs. To cool?
Yes, most cheesecakes taste much better after they fully cooled and set in the fridge!
I made one batch and they are amazing!
Would it be okay to monk fruit as the sweeter?
Sure thing, go for it!
Vicky – These look superb. I will have to try this recipe. Also, thanks for answering how many Stevia drops to start with! My mouth is watering right now! Thanks so much for sharing such a delicious treat.
I replaced the lemon with caramel flavored Jordan’s skinny syrup and added a dash of sweetener to the crust and they turned out AMAZINGGG
What size muffin pan do I use?
Just a standard 12-cup muffin tin!
These look amazing! If I were to use xylitol in place of the erythritol how much would you suggest I use?
I would say a bit less since xylitol is a bit sweeter than erythritol.
Thanks so much! I will let you know how they go!
I just made these mini cheesecakes. They are amazing. So delicious. The recipe made exactly six cheesecakes. I used 2 ¾ Tbsp of Splenda and each mini cheesecake has only 3.9 total carbs (I entered the ingredients into MyFitnessPal using the barcodes). I also used cupcake liners and I put them in the freezer for a few hours. The liner cane out very easily. The mini cheesecakes look beautiful. Thank you for the great recipe.
You’re very welcome, Luciana!
We have loved these perfect to have on hand, I took them to 2 pot lucks over Christmas. Thank you for sharing your recipies has made our journey so much easier.
That’s so great to hear, Kim! It’s comments like this that make our day 🙂
Off I have stevia drops, how many should i put in?
I would start with about 10-15 and then taste-test it 🙂 it all depends on how sweet you like things!