Best Keto Mini Cheesecakes

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These Keto Mini Cheesecakes are big flavor packed into a small bite! Satisfy even the biggest craving with these yummy keto cheesecakes.

three mini cheesecake stacked up on each other with raspberries and whipped cream on top

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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.

Best Keto Sweeteners For These Mini Cheesecakes

For the crust, we used Lakanto’s Powdered Monkfruit Sweetener. Powdered sweetener not only tastes better in this recipe, but it also bakes better. If you don’t have any powdered monkfruit on hand though, don’t worry, regular keto sweetener will work!

For the cheesecake itself, we used our favorite sweetener, Lakanto’s Classic Monkfruit Sweetener. No aftertaste and has a zero glycemic index! If you want to try monkfruit for the first time, or if you just need to restock, you can use our discount code “BUTTERTOGETHER” at checkout on Lakanto’s website to save 20% off of your entire order!

How To Make Keto Mini Cheesecakes: Crust

3 photo collage of how to make the crust step by step

  1. In a mixing bowl, add together all dry ingredients and mix well.
  2. Stir in melted butter until combined.
  3. Press mixture into muffin cup (or pan, if making regular sized cheesecake). I used the back side of a spoon to press down and make flat.

How To Make Keto Mini Cheesecakes: Filling

step by step 5 photo collage of how to make the filling of the cheesecake

  1. Add cream cheese, sweetener, salt, vanilla, and heavy cream to mixing bowl.
  2. Beat together until well blended and creamy.
  3. Beat in eggs one at a time, being careful not to overmix. 
  4. The mixture should be thick, smooth and creamy.
  5. Spoon mixture into muffin cups, filling them almost to the top. 

two mini cheesecakes on top of each other with a little whip cream and raspberry on top. More mini cheesecakes in the background

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 just a few of many delicious topping options. A hidden gem is also adding some of ChocZero’s strawberry syrup drizzled on top. Their syrups are always sugar free with no sugar alcohols used, keto friendly, and so very delicious! Use code “buttertogetherkitchen” for 10% off entire order and check out all their products (chocolate too!) HERE.

Nutrition (per cheesecake) About 16 Keto Mini Cheesecakes

Calories: 143.9 | Fat: 14g | Carbs: 2g | Fiber: 0.9g | Protein: 3.7g | Net Carbs: 1.1g

Click HERE To Pin Keto Mini Cheesecakes

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.

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

Best Keto Mini Cheesecakes

Print
4.5(208)

30 minutes

16 Mini Cheesecakes

Ingredients

Crust
1 1/4 cup Almond flour
1/4 cup Lakanto powdered sweetener
Pinch of salt
4 tbsp Butter, melted
Filling
2 8oz Cream cheese
3/4 cup Lakanto Monkfruit, or choice of sweetener
2 Eggs
2 tbsp Heavy cream
1 tsp Vanilla extract
Berries to top, optional
Nutritional Information
144 Calories
14g Total Fat
-1g Net Carbs
3.5g Protein

Directions

1
Preheat oven to 350.
2
Add all dry ingredients to a large mixing bowl.
3
Stir in melted butter and mix thoroughly.
4
Pack mixture into the bottom of muffin cups. We used the back of a spoon to spread and press it flat down.
5
Bake for 10 minutes and then let cool for 10 minutes while making the filling.
6
Beat together cream cheese, sweetener, vanilla, and heavy cream until creamy.
7
Beat in eggs one at a time, being careful not to over mix.
8
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.



Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators. 

60 Comments

  • Caryl Donatucci

    Do you think the crust would work with coconut flour? My daughter is allergic to tree nuts and Iโ€™d love to find a dessert that I can make for her. Do you know, in general, if they can be substituted for each other? Thanks a million! Just starting this Keto journey and your website is already my favorite!!

    • Kasey

      Hi, Caryl! Thank you for your kind words, I wish you well in your journey! I have not tried it with coconut flour but I know a lot of people like to sub almond flour for coconut. My only suggestion is too look up the conversion of 2 1/2 cups almond flour to coconut flour. Coconut flour ratio usually requires a lot less. Please do report back to let us know if you give it a try! ๐Ÿ™‚
      You can also make this recipe without the crust and just make the cheesecake part. Totally up to you!

    • Lizett

      Hi
      These are delicious!!!
      But do you ever try this recipe with a regular size cheese cake mold?
      Do you know the oven temperature and time?
      Thank you

      • Kasey

        We have not tried it, but it can definitely be done. We would recommend trying at 350 F for 45-55 minutes. Just keep an eye on it. Enjoy!

  • Rose-Anne

    Hi , thank you so much for the recipe , always looking for a little sweet after dinner or anytime really! Just wondering I had so much cream cheese filling left, it is 2- 8 ounce pkgs of cream cheese, just want to make sure. Thank you again they are just what I was wanting.

    • Kasey

      Yes, two packages! ๐Ÿ™‚ you can always use one half the recipe because it does make a good amount. Enjoy!!

      • Renee

        Hi I used the mini cupcakes and made a batch of 16. I had a lot of filling left over. Can the filling be refrigerated? I would hate to discard it.

  • Jules

    These were a big hit with my family!

  • Alix

    Question – can I use whipped cream cheese, or does it have to be the firm type? Excited to try this!

  • Crystal

    Hi! For the crust can I use the classic lanky monkfruit sweetener instead of the powdered kind? And would it be the same amount? Thank you! Canโ€™t wait to try these!

    • Kasey

      Hi, Crystal! You sure can! ๐Ÿ™‚ Just use 1/2 cup of classic Monkfruit because its not as sweet as the powdered version. Enjoy!

  • Melissa LaSure

    Is this a regular size muffin pan?

    • Kasey

      Yes, regular size pan ๐Ÿ™‚

      • Kara

        So this recipe usesA regular 24 cupcake panBut you only F Iโ€™ll 16? The nutritional info (carbs) listed is for 16 ?

        • Kasey

          I used a 12 count muffin pan but it made 16, so I had to use another regular sized muffin pan.

      • Kara

        Is this recipe for mini or regular muffin size cheesecakes? Regular muffin pan is 12 and the mini muffin pan is 24. ?

        • Kasey

          For this recipe, a regular muffin pan is used (12 count). You may use a mini muffin pan and it’ll reduce the carb count and make a lot more.

  • Tori

    These are dangerously good! I find myself thinking thereโ€™s no way these are keto friendly. Theyโ€™ve definitely satisfied my sweet tooth and my husband, who is a die hard cheesecake fan, actually enjoyed these a lot and loved the fact that it was a healthier alternative! Thank you so much for this wonderful recipe ๐Ÿ™‚

  • Kathy

    In the directions for the filling it says to add the salt but in the ingredient list for The filling, there is no salt listed. Should there be salt in the filling? If so, how much? Thanks

  • Melissa

    Is there a truck to removing these from the pan. I attempted removing one and it was a mess. Should I put in the fridge for a bit and then try to remove them? They have cooled for more than 10 minutes.

    • Kasey

      We used cupcake liners for easy removal. Trying using something like a small plastic knife and gently separating the cheesecake from the tin. Hope you enjoy!

  • Kasey

    Please report back and let us know!

  • Elaine Plum

    I have a taste testing group of 5,who all agreed this was their favorite cheesecake dessert. I have made six now.

    • Kasey

      It sounds like you are a pro at this one! Thanks for the feedback ๐Ÿ™‚

  • Margaret

    Just made these! Delish!! I used monk fruit sweetener which I never used before. I had a package from previous days and after I measured it in I noticed it was BROWN monk fruit sweetener. Oh well LOL, they turned out with an extra special flavor to them.

  • Laura

    Hi! I would love to make these for an Easter treat this weekend. I only have swerve granulated sweetener. Would this be okay to replace the Lakanto in both the crust and filling? I do have some stevia packets as well if that works?
    Thanks!!

    • Kasey

      Yes, you can try with granular. It might change the texture, somewhat, though. Let us know how it goes!

    • Angela

      @Kasey, I used granulated and it was still silky smooth!!!!

  • Ashley

    Can you use powdered Lakanto in the cheesecake part too? I don’t have any of the classic. Wanted to make sure I didn’t overuse it

    • Kasey

      Yes, you can use it. You might want to use less, as confectioner’s style sweetener is typically sweeter than granular.

  • PAULETTE L BAADER

    Do you still bake only 10 min if you put in 9 in pie plate?

    • Kasey

      It would probably take an extra 5 or so minutes, but definitely watch it after 10 minutes. Let us know how it goes. Enjoy!

  • Charissa

    Do these freeze well?

  • Elaine Huxley

    My granulated sweetener is “encapsulated” monkfruit (erythritol and monkfruit) called Sugarlike and I find it doesn’t dissolve that well, so I have put half the bag in the blender to make it into powdered sugar which then dissolves easily. My question is, how much powdered sweetener should I use in the cheesecake portion if I decide to use the powdered sweetener. The granulated version is 1:1 to regular sugar as per sweetness. Or do you think the granulated I have will be ok? Thank you.

    • Kasey

      If you find the blend you have dissolves more easily and enjoy it more, then use that. Powdered sweetener usually requires half the amount as granular since it is sweeter, so just cut the measurement in half. Enjoy!

  • Cristal

    Hello can you use swerve sugar instead of the monkfruit?

  • Nancy

    The keto mini cheesecakes are amazing! You can’t even tell they are low carb. Thank you for posting this recipe.

  • Rosie

    In case I donโ€™t heavy enough cream cheese, can I add a bit more heavy cream?

    • Kasey

      That would change the consistency of the cheesecake. You are always welcome to try it. If you do, let us know how that goes!

  • Kasey

    Thank you for trying it out! We are so glad you enjoyed them!

  • Erika

    So yummy. I made these for work. Omitted the lemon juice and added extra vanilla. Also added cinnamon to the crust!! I will make these again. Thank you!!

  • Christine

    I LOVE THIS RECIPE. I added the juice and zest from a half a lemon for the NY style taste. Theyโ€™re perfect, and in a Tupperware container in the fridge. I had been having trouble getting all my fat in, and at just 1 carb each, these things are amazing. So delicious. Thank you for this awesome recipe!

  • Diya

    I tried them with coconut flour and they still came out awesome. The crust was a bit crumbly in comparison to the almond flour but all of my coworkers said they taste great.

  • Grace

    Hi, these taste amazing! One question, can leftover crust be put in the fridge? Thank you for this delicious recipe.

  • Katrina Perez

    Hi! Do you think I could sub the butter for coconut oil? If so, how much should I use? Thanks!

    • Kasey

      Yes. Coconut oil can be subbed for butter when baking, but it will change the flavor a little. Use a 1:1 ratio. Enjoy!

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