Best Keto Mini Cheesecakes
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Introduction
These Keto Mini Cheesecakes are big flavor packed into a small bite! Satisfy even the biggest craving with these yummy keto cheesecakes.
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Keto Mini Cheesecakes
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.
Since these are mini cheesecakes, they make for the perfect grab-and-go snack! Or, if you are in the mood for a classic cheesecake, you can use this same exact recipe to make a regularized cheesecake! Either way, you will end up with a smooth, creamy, and rich cheesecake! You can even remove the crust if you would like in order to cut some carbs from this already low carb recipe! You can also try a different flavor like Dr. Davinah’s Eats Keto Lemon Blueberry Cheesecake Bites.
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. Powdered sweetener not only tastes better in this recipe, but it also bakes better. If you don’t have any powdered monk fruit on hand though, don’t worry, regular keto sweetener will work!
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. Another granulated 1:1 sweetener will work — check its own conversion chart first, because blends do not all behave the same.
How To Make Keto Mini Cheesecakes: Crust
Dry ingredients into the bowl first, then the melted butter stirred through until the crumbs hold together. Pack them into the bottom of the muffin cups — the back of a spoon gets them flat and tight. Ten minutes in the oven, then ten to cool while you make the filling.
How To Make Keto Mini Cheesecakes: Filling
Cream cheese, sweetener, vanilla and heavy cream beaten smooth, then the eggs one at a time and no more mixing than it takes to combine them. Ten minutes at 350, ten to cool, then into the fridge to set.
Topping Keto Mini Cheesecakes
These Keto Mini Cheesecakes are so good on their own, but if you like to add a little extra flavor to your cheesecake, there are tons of yummy options. Whipped cream is always a favorite for almost any dessert and these cheesecakes are no exception. Another delicious topping for these is fresh fruit. We especially love raspberries on these cheesecakes as well. Fresh jam, nuts, cinnamon, and pumpkin are all worth trying too. ChocZero’s strawberry syrup drizzled over the top is the one we come back to — it is sugar free and made without sugar alcohols, and we don’t get the cooling aftertaste some sugar-free syrups leave.
Nutrition (per cheesecake) About 16 Keto Mini Cheesecakes
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
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Enjoy!
More delicious keto recipes? You will love these sweet Keto Pecan Pralines, our super delicious Keto Chocolate Fudge, and definitely our addicting Thick and Creamy Chocolate Keto Pudding!
Best Keto Mini Cheesecakes
Ingredients
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 | |||
| 10 servings of almond flour (1 ¼ cups) @ 90 each | 56.25 | 900 | ||
| 4 servings of butter, unsalted (4 tbsp) @ 100 each | 25 | 400 | ||
| 16 ⅕ servings of cream cheese (16 oz) @ 100 each | 101.25 | 1619.97 | ||
| 2 servings of large egg (2 x) @ 60 each | 7.5 | 120 | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 50 each | 6.25 | 100 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 0.75 | 12 | ||
| 19g | 24% | 304g | 390% | |
| 10 servings of almond flour (1 ¼ cups) @ 8 g each | 5 g | 80 g | ||
| 4 servings of butter, unsalted (4 tbsp) @ 11 g each | 2.75 g | 44 g | ||
| 16 ⅕ servings of cream cheese (16 oz) @ 10 g each | 10.12 g | 162 g | ||
| 2 servings of large egg (2 x) @ 4 g each | 0.5 g | 8 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 5 g each | 0.63 g | 10 g | ||
| 9g | 44% | 140g | 701% | |
| 10 servings of almond flour (1 ¼ cups) @ 0.5 g each | 0.31 g | 5 g | ||
| 4 servings of butter, unsalted (4 tbsp) @ 7 g each | 1.75 g | 28 g | ||
| 16 ⅕ servings of cream cheese (16 oz) @ 6 g each | 6.07 g | 97.2 g | ||
| 2 servings of large egg (2 x) @ 1.5 g each | 0.19 g | 3 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 3.5 g each | 0.44 g | 7 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 67mg | 22% | 1066mg | 355% | |
| 4 servings of butter, unsalted (4 tbsp) @ 30 mg each | 7.5 mg | 120 mg | ||
| 16 ⅕ servings of cream cheese (16 oz) @ 30 mg each | 30.37 mg | 485.99 mg | ||
| 2 servings of large egg (2 x) @ 210 mg each | 26.25 mg | 420 mg | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 20 mg each | 2.5 mg | 40 mg | ||
| 120mg | 5% | 1930mg | 84% | |
| 16 ⅕ servings of cream cheese (16 oz) @ 110 mg each | 111.37 mg | 1781.97 mg | ||
| 2 servings of large egg (2 x) @ 70 mg each | 8.75 mg | 140 mg | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 5 mg each | 0.63 mg | 10 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.03 mg | 0.4 mg | ||
| 14g | 5% | 223g | 81% | |
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 1.87 g | 30 g | ||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 1.88 g | 30 g | ||
| 16 ⅕ servings of cream cheese (16 oz) @ 1 g each | 1.01 g | 16.2 g | ||
| 18 servings of lakanto classic monkfruit sweetener (¾ cup) @ 8 g each | 9 g | 144 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.12 g | 1.98 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each | 0.05 g | 0.8 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.03 g | 0.5 g | ||
| 1g | 2% | 10g | 36% | |
| 10 servings of almond flour (1 ¼ cups) @ 1 g each | 0.62 g | 10 g | ||
| Total Sugars | — | — | ||
| 11g | 174g | |||
| 1 serving of lakanto powdered monkfruit sweetener (¼ cup) @ 30 g each | 1.88 g | 30 g | ||
| 18 servings of lakanto classic monkfruit sweetener (¾ cup) @ 8 g each | 9 g | 144 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 39g | |||
| 10 servings of almond flour (1 ¼ cups) @ 2 g each | 1.25 g | 20 g | ||
| 16 ⅕ servings of cream cheese (16 oz) @ 1 g each | 1.01 g | 16.2 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.12 g | 1.98 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each | 0.05 g | 0.8 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.03 g | 0.5 g | ||
| 5g | 9% | 75g | 150% | |
| 10 servings of almond flour (1 ¼ cups) @ 3 g each | 1.87 g | 30 g | ||
| 16 ⅕ servings of cream cheese (16 oz) @ 2 g each | 2.02 g | 32.4 g | ||
| 2 servings of large egg (2 x) @ 6 g each | 0.75 g | 12 g | ||
| 2 servings of heavy whipping cream (2 tbsp) @ 0.4 g each | 0.05 g | 0.8 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it 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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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.
Correction — September 15, 2026: The sweetener section now attributes measuring 1:1 with sugar to the blend that is formulated to do it, not to monk fruit, and describes what the sweetener does in the recipe rather than its effect on blood sugar.
