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.
Preheat the oven to 180c / 350f and line 12 cup muffin tin with muffin liners.
Make the cheesecake crust: In a bowl, mix melted butter, erythritol, water and almond flour until combined.
Divide the mixture evenly between 12 cups of the muffin tin.
Flatten the crust in each cup with your fingers, bake for 5-6 minutes, and then allow it to cool.
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.
Add the eggs one at a time and continue mixing.
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.
Add the toppings: Top the mini cheesecakes with raspberries, blueberries, strawberries or chocolate chips and enjoy!
Notes
I store these mini cheesecakes in the fridge for 2-3 days.
I highly recommend using the muffin liners; otherwise, you will make a mess trying to remove your mini cheesecake from the tin cups.