Best Keto Mini Cheesecakes
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Introduction
Cheesecake has always been one of our favorite desserts. In fact, Dylan and I once went on an entire weekend trip just to visit a restaurant that served our favorite cheesecake. We’re talking like 6 hours in the car for cheesecake. Ha! Cheesecake is so easy to make, and the only ingredients you will need are common keto staples.
Keto Mini Cheesecakes
Since these are mini cheesecakes, they make for the perfect grab-and-go snack.
Cream cheese is doing the heavy lifting in the filling here. If you are deciding between a block, tub, or whipped version, our cream cheese keto guide breaks down the carb labels, serving weights, and why the form matters when you bake.
Best Keto Sweeteners For These Mini Cheesecakes
For the crust, we used Lakanto’s Powdered monk fruit Sweetener, and the amounts here are written for it. A granulated blend is a coarser thing to press into a crust, so it is not a straight swap.
For the cheesecake itself, we used Lakanto’s Classic monk fruit sweetener. It is a blend built to measure 1:1 with sugar, so the amounts here are the amounts you would use in a regular mini cheesecake, and we don’t get the aftertaste some other sweeteners leave. These amounts were written against Classic. Granulated blends vary from one another in sweetness and in volume, so a different one will not necessarily behave the same way in a baked filling.
How To Make Keto Mini Cheesecakes: Crust
The crust is little more than almond flour and melted butter, stirred until the crumbs hold together — and the thing to be firm about is packing it. Press it into the bottom of each muffin cup; the back of a spoon gets it flat and tight. It gets its own ten minutes in the oven before any filling goes on, and it cools while you make the filling.
The step photos in the recipe card run through the crust in order: the dry ingredients, the buttered crumbs, and the baked crusts in their liners.
How To Make Keto Mini Cheesecakes: Filling
The filling is where to go easy on the mixer. The cream cheese, sweetener, vanilla and cream can be beaten until smooth, but once the eggs go in — one at a time — stop as soon as each one is combined.
The other thing to plan for is the chill. After baking, these need at least 2 to 3 hours in the fridge, and overnight is better, so they are easiest made the day before you want them.
The step photos in the recipe card follow the filling from the beaten cream cheese, through the smooth batter, to the filled muffin cups.
Topping Keto Mini Cheesecakes
They are plenty on their own, but a topping is easy. Whipped cream is the default, and fresh fruit is the other — raspberries especially, which is what is on them in the photos. The one we keep coming back to is ChocZero’s strawberry syrup drizzled over the top: sugar free, made without sugar alcohols, and without the cooling aftertaste some sugar-free syrups leave.
If you are after a different flavor altogether, Dr. Davinah’s Eats has Keto Lemon Blueberry Cheesecake Bites.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Best Keto Mini Cheesecakes
2 net carbsIngredients
Crust
- 1 ¼ cups almond flour
- ¼ cup lakanto powdered monkfruit sweetener
- A pinch of salt
- 4 tbsp butter, unsalted, melted
Filling
- 16 oz cream cheese
- ¾ cup lakanto classic monkfruit sweetener
- 2x large egg
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- A pinch of whole raspberries (optional)
Nutrition Facts
16 servings per recipe| Per Serving 200 | Per Recipe 3150 | |||
| 1 ¼ cups of almond flour | 56.25 | 900 | ||
| 4 tbsp of butter, unsalted | 25 | 400 | ||
| 16 oz of cream cheese | 101.25 | 1619.97 | ||
| 2x large egg | 7.5 | 120 | ||
| 2 tbsp of heavy whipping cream | 6.25 | 100 | ||
| 1 tsp of vanilla extract | 0.75 | 12 | ||
| 19g | 24% | 304g | 390% | |
| 1 ¼ cups of almond flour | 5 g | 80 g | ||
| 4 tbsp of butter, unsalted | 2.75 g | 44 g | ||
| 16 oz of cream cheese | 10.12 g | 162 g | ||
| 2x large egg | 0.5 g | 8 g | ||
| 2 tbsp of heavy whipping cream | 0.63 g | 10 g | ||
| 9g | 44% | 140g | 701% | |
| 1 ¼ cups of almond flour | 0.31 g | 5 g | ||
| 4 tbsp of butter, unsalted | 1.75 g | 28 g | ||
| 16 oz of cream cheese | 6.07 g | 97.2 g | ||
| 2x large egg | 0.19 g | 3 g | ||
| 2 tbsp of heavy whipping cream | 0.44 g | 7 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 67mg | 22% | 1066mg | 355% | |
| 4 tbsp of butter, unsalted | 7.5 mg | 120 mg | ||
| 16 oz of cream cheese | 30.37 mg | 485.99 mg | ||
| 2x large egg | 26.25 mg | 420 mg | ||
| 2 tbsp of heavy whipping cream | 2.5 mg | 40 mg | ||
| 120mg | 5% | 1930mg | 84% | |
| 16 oz of cream cheese | 111.37 mg | 1781.97 mg | ||
| 2x large egg | 8.75 mg | 140 mg | ||
| 2 tbsp of heavy whipping cream | 0.63 mg | 10 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| 14g | 5% | 223g | 81% | |
| 1 ¼ cups of almond flour | 1.87 g | 30 g | ||
| ¼ cup of lakanto powdered monkfruit sweetener | 1.88 g | 30 g | ||
| 16 oz of cream cheese | 1.01 g | 16.2 g | ||
| ¾ cup of lakanto classic monkfruit sweetener | 9 g | 144 g | ||
| 2x large egg | 0.12 g | 1.98 g | ||
| 2 tbsp of heavy whipping cream | 0.05 g | 0.8 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 1g | 2% | 10g | 36% | |
| 1 ¼ cups of almond flour | 0.62 g | 10 g | ||
| 2g | 27g | |||
| 1 ¼ cups of almond flour | 0.62 g | 10 g | ||
| 16 oz of cream cheese | 1.01 g | 16.2 g | ||
| 2 tbsp of heavy whipping cream | 0.05 g | 0.8 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 11g | 174g | |||
| ¼ cup of lakanto powdered monkfruit sweetener | 1.88 g | 30 g | ||
| ¾ cup of lakanto classic monkfruit sweetener | 9 g | 144 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 39g | |||
| 1 ¼ cups of almond flour | 1.25 g | 20 g | ||
| 16 oz of cream cheese | 1.01 g | 16.2 g | ||
| 2x large egg | 0.12 g | 1.98 g | ||
| 2 tbsp of heavy whipping cream | 0.05 g | 0.8 g | ||
| 1 tsp of vanilla extract | 0.03 g | 0.5 g | ||
| 5g | 9% | 75g | 150% | |
| 1 ¼ cups of almond flour | 1.87 g | 30 g | ||
| 16 oz of cream cheese | 2.02 g | 32.4 g | ||
| 2x large egg | 0.75 g | 12 g | ||
| 2 tbsp of heavy whipping cream | 0.05 g | 0.8 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat oven to 350.
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Add all dry ingredients to a large mixing bowl.
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Stir in melted butter and mix thoroughly.
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Pack mixture into the bottom of muffin cups. We used the back of a spoon to spread and press it flat down.
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Bake for 10 minutes and then let cool for 10 minutes while making the filling.
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Beat together cream cheese, sweetener, vanilla, and heavy cream until creamy.
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Beat in eggs one at a time, being careful not to over mix.
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Spoon the filling into the muffin cups over the baked crusts, filling them almost to the top.
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Bake for 10 minutes at 350 degrees, let cool for 10 minutes. Refrigerate for at least 2-3 hours (best if chilled over night) before enjoying.
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If you make this recipe, leave a rating and tell us in the comments how it turned out, or share a photo on Instagram with #buttertogetherkitchen.
Correction — October 17, 2026: The recipe card now tells you to fill the crusts, and its time includes the 2 to 3 hour chill.
