Mini Keto Cheesecake

Oh-so Mini Keto Cheesecakes! They are gluten-free, sugar-free and super delicious. A crispy crust filled with creamy cheesecake filling and topped with fresh blueberries and raspberries.

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• Mini Keto Cheesecake
• Ingredients
• How To Make Mini Keto Cheesecake
• Top Tips
• More Keto Cheesecake Recipes
• Recipe Card
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Mini Keto Cheesecake

I like these mini keto cheesecakes more than the full-size ones because they allow me to control the portion I like to eat better, and they take less time to bake.

These super delicious keto cheesecake bites are so customizable that you can top them with whatever topping you like.

The recipe is so simple and requires no equipment; I made this recipe with a whisk, a mixing bowl and a muffin tin.

I store these mini cheesecakes in the fridge for 2-3 days. I don't recommend freezing them though.

I get asked often: How many carbs are in these sugar-free mini cheesecakes? Each one has only 3g net carbs, which is SO good. You can check this recipe's other nutrition information at the bottom of the recipe card.

Ingredients

For the crust, I used almond flour, melted butter and erythritol.

For the filling, I used Philadelphia cream cheese, eggs, vanilla extract, erythritol and heavy cream.

Note: I prefer to use cream cheese and eggs at room temperature.

For the topping, I used blueberries, raspberries and unsweetened chocolate chips.

How To Make Mini Keto Cheesecake

One: Preheat the oven to 180c / 350f and line 12 cup muffin tin with muffin liners.

Two - Make the cheesecake crust: In a bowl, mix melted butter, erythritol, water and almond flour until combined.

Three: Divide the mixture evenly between 12 cups of the muffin tin.

Four: Flatten the crust in each cup with your fingers, bake for 5-6 minutes, and then allow it to cool.

Five - make the cheesecake filling: In a mixing bowl, add cream cheese, erythritol, heavy cream and vanilla extract. Mix all together using a whisk until smooth.

Six: Add the eggs one at a time and continue mixing.

Seven: Pour the mixture over the mini cheesecake's crust equally. Bake for 18-20 minutes. Let the mini cheesecakes cool completely and then refrigerate for 2 hours.

Tip: Don't overbake them; if they are a bite jiggly in the centre, that is totally fine. They will firm up once cooled.

Eight - Add the toppings: Top the mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips and enjoy!

Top Tips

• Watch the mini cheesecake while in the oven; they don't take much time baking.
• I highly recommend using the muffin liners; otherwise, you will make a mess trying to remove your mini cheesecake from the tin cups.
• To make a smooth and creamy cheesecake filling, make sure to use the ingredients at room temperature. So take them out of the fridge 30 minutes before you start making this recipe.
• You can use whipped cream as a topping.

More Keto Cheesecake Recipes

• Keto Cheesecake With Coconut Crust
• No Bake Keto Peanut Butter Cheesecake
• Keto Sugar-Free Greek Yogurt Cheesecake

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Recipe Card