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    Home » Keto Recipes » Keto Dessert

    Sugar Free Mini Cheesecake

    Published: Sep 22, 2019 · Modified: Jun 9, 2022 by Radwa · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    These sugar free mini cheesecakes are so delicious and creamy; these keto mini cheesecake bits have the exact taste of a New York cheesecake although it is made with an almond flour crust. Also, it is low carb, sugar-free, gluten-free, and of course, keto-friendly.

    Sugar Free Mini Cheesecake
    one Sugar Free Mini Cheesecake

    Ingredients for Making Sugar Free Mini Cheesecake

    recipe ingredients

    Crust:

    • ¾ cup almond flour.
    • 2 tablespoon salted butter, melted.
    • 1 tablespoon water.
    • 1 tablespoon sweetener.
    filling ingredients

    Filling:

    • 400 g cream cheese, room temperature
    • ½ cup sweetener 
    • 2 large eggs, room temperature
    • ¼ cup heavy cream, room temperature
    • 1 teaspoon vanilla extract
    Topping ingredients

    Toppings:

    • Blueberries
    • Raspberries
    • Chocolate chips
    keto Sugar Free Mini Cheesecake

    How to make Keto Sugar Free Mini Cheesecake

    make the crust by photos
    press the crust in the muffin cups
    bake the crust

    Cheesecake crust:

    • In a bowl mix melted butter, sweetener, water and almond flour.
    • Mix all the well until the mixture forms a dough. 
    • Then, divide the dough evenly into 12 pieces and put in the cups. 
    • After that, flatten the crust in each cup, use your fingers to press the dough.
    • Bake the crust at 210 C for 5 minutes.
    • Take the crust out of the oven and let it cool down.
    make the filling by photos
    pour the filling over the crust

    Cheesecakes filling:

    • In a mixing bowl, add cream cheese, sweetener, heavy cream and vanilla extract.
    • Then mix all together using a hand mixer or blender until be smooth.
    • After that, add the first egg and combine, then add the second egg and keep mixing slowly.
    • Finally, pour the mixture over the mini cheesecake's crust equally.
    • After that, bake for 20 minutes at 210 C.
    Bake

    Cheesecakes toppings:

    • Let the mini cheesecakes to cool completely before placing any toppings.
    • Refrigerate for 2 hours before serve.
    • Top the low-carb mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips then serve. You can even serve it plain; it is delicious either way.
    keto Sugar Free Mini Cheesecake

    Tips and suggestions for making mini keto cheesecake:

    • Watch the mini cheesecake while in the oven; they don't take much time.
    • Don't overcook the mini keto cheesecakes.
    • Refrigerate the mini cheesecake before serving.
    • The egg, soft cheese and the butter have to be in room temperate, So take them out of the fridge 30 minutes before you start making the low-carb mini cheesecake.
    • Use any sweetener you already have swerve, erythritol or any other sweeteners. I used erythritol to make this recipe.
    • These ingredients will give you 12 mini cheesecakes. So prepper a regular cupcake tin which has 12 spaces.
    • Also, you can use silicone baking cups if you like.
    • I used raspberries, blueberries, strawberries and chocolate chips as topping in this recipe. You can use any topping you like.
    • Also, you can use whipped cream as a topping.
    • To give the mini keto cheesecakes the creamy taste, I use heavy cream.
    mini keto cheesecakes bites

    More Keto Recipes

    • Low-Carb Cheesy Eggplant Lasagna Recipe
    • Low Carb Cheesy Zucchini Recipe
    • Mexican Zucchini With Beef And Tomatoes – Low-Carb Recipe

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    Sugar Free Mini Cheesecake.
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    Sugar Free Mini Cheesecake

    These sugar free mini cheesecakes are so delicious and creamy; these keto mini cheesecake bits have the exact taste of a New York cheesecake, although it is sugar-free.
    Course Dessert
    Cuisine American
    Keyword Keto Cheesecake Bits, Sugar Free Mini Cheesecake
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 cupcakes
    Calories 199kcal
    Author Radwa

    Equipment

    • Muffin tin
    • Mixing bowl
    • Hand mixer
    • Measuring cups

    Ingredients

    Crust:

    • ¾ cups Almond flour
    • 2 tablespoon Salted butter melted
    • 1 tablespoon Water
    • 1 tablespoon Sweetener

    Filling:

    • 400 g Cream cheese room temperature
    • ½ cup Sweetener 
    • 2 Eggs room temperature
    • ¼ cup Heavy cream room temperature
    • 1 teaspoon Vanilla extract

    Toppings:

    • ¼ cup Blueberries
    • ¼ cup Raspberries
    • ¼ cup Chocolate chips

    Instructions

    Cheesecake crust:

    • In a bowl mix melted butter, sweetener, water and almond flour.
    • Mix all the well until the mixture forms a dough.
    • Then, divide the dough evenly into 12 pieces and put in the cups.
    • After that, flatten the crust in each cup, use your fingers to press the dough.
    • Bake the crust at 210 C for 5 minutes.
    • Take the crust out of the oven and let it cool down.

    Cheesecakes filling:

    • In a mixing bowl, add cream cheese, sweetener, heavy cream and vanilla extract.
    • Then mix all together using a hand mixer or blender until be smooth.
    • Add the first egg and compin, then add the second egg and keep mixing slowly.
    • Pour the mixture over the mini cheesecake's crust equally.
    • Bake for 20 minutes at 210 C.

    Cheesecakes toppings:

    • Let the mini cheesecakes to cool completely before placing any toppings.
    • Top the keto mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips then serve.

    Notes

    • Watch the mini cheesecake while in the oven; they don't take much time.
    • Don't overcook the mini keto cheesecakes.
    • Refrigerate the mini cheesecake before serving.
    • The egg, soft cheese and the butter have to be in room temperate, So take them out of the fridge 30 minutes before you start making the low-carb mini cheesecake.
    • Use any sweetener you already have swerve, erythritol or any other sweeteners. I used erythritol to make this recipe.
    • These ingredients will give you 12 mini cheesecakes. So prepper a regular cupcake tin which has 12 spaces.
    • Also, you can use silicone baking cups if you like.
    • I used raspberries, blueberries, strawberries and chocolate chips as topping in this recipe. You can use any topping you like.
    • Also, you can use whipped cream as a topping.

    Nutrition

    Serving: 12cupcakes | Calories: 199kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 136mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 618IU | Calcium: 55mg | Iron: 1mg

    I hope you enjoy making these keto sugar free mini cheesecakes: low-carb mini cheesecakes recipe as I did.

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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