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.
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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
- In a mixing bowl, add together all dry ingredients and mix well.
- Stir in melted butter until combined.
- 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
- Add cream cheese, sweetener, salt, vanilla, and heavy cream to mixing bowl.
- Beat together until well blended and creamy.
- Beat in eggs one at a time, being careful not to overmix.
- The mixture should be thick, smooth and creamy.
- Spoon mixture into muffin cups, filling them almost to the top.
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
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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
Print30 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
Directions
Preheat oven to 350.
Add all dry ingredients to a large mixing bowl.
Stir in melted butter and mix thoroughly.
Pack mixture into the bottom of muffin cups. We used the back of a spoon to spread and press it flat down.
Bake for 10 minutes and then let cool for 10 minutes while making the filling.
Beat together cream cheese, sweetener, vanilla, and heavy cream until creamy.
Beat in eggs one at a time, being careful not to over mix.
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
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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
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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.
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Jules
These were a big hit with my family!
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Alix
Question – can I use whipped cream cheese, or does it have to be the firm type? Excited to try this!
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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! Can’t wait to try these!
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Melissa LaSure
Is this a regular size muffin pan?
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Tori
These are dangerously good! I find myself thinking there’s no way these are keto friendly. They’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 🙂
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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
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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.
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Elaine Plum
I have a taste testing group of 5,who all agreed this was their favorite cheesecake dessert. I have made six now.
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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.
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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!!-
Angela
@Kasey, I used granulated and it was still silky smooth!!!!
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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
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PAULETTE L BAADER
Do you still bake only 10 min if you put in 9 in pie plate?
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Charissa
Do these freeze well?
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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.
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Cristal
Hello can you use swerve sugar instead of the monkfruit?
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Nancy
The keto mini cheesecakes are amazing! You can’t even tell they are low carb. Thank you for posting this recipe.
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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!!
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Christine
I LOVE THIS RECIPE. I added the juice and zest from a half a lemon for the NY style taste. They’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!
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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.
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Tamika D
@Diya, how much coconut flour did you use?
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Grace
Hi, these taste amazing! One question, can leftover crust be put in the fridge? Thank you for this delicious recipe.
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Katrina Perez
Hi! Do you think I could sub the butter for coconut oil? If so, how much should I use? Thanks!
Caryl Donatucci
Do you think the crust would work with coconut flour? My daughter is allergic to tree nuts and I’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!!