These Keto Mini Cheesecakes are rich, creamy, and baked in a muffin pan with a simple almond flour crust. They have that classic vanilla cheesecake flavor, but they’re portioned into individual bites, which makes them perfect for parties, holidays, meal prep desserts, or anytime you want cheesecake without making a full-size cake.
Are you craving cheesecake on a keto diet, but don’t feel like baking an entire classic keto cheesecake? Well, you can easily bake cheesecake in a muffin pan, which is best for portion control.
- Why These Keto Mini Cheesecakes Work
- Ingredients for the Keto Cheesecake Bites
- How to Make Mini Cheesecakes
- My Tips for Perfect Keto Mini Cheesecakes
- Best Toppings to Serve with Keto Mini Cheesecake Bites
- How To Store and Freeze
- Frequently Asked Questions
- More Delicious Keto Desserts
- Keto Mini Cheesecakes
And I love that they are super easy to make with simple ingredients and only 3g net carbs per serving!!
Watch this quick step-by-step video to see exactly how to make the best mini keto cheesecakes.
Why These Keto Mini Cheesecakes Work
They taste like classic cheesecake – The filling is made with full-fat cream cheese, eggs, powdered sweetener, and vanilla, so it has that rich, creamy cheesecake flavor.
They’re easier than a full cheesecake – Baking them in a muffin pan makes them faster to portion, easier to chill, and much easier to serve.
The almond flour crust works beautifully – It gives you a buttery, slightly crisp base without graham crackers or regular flour.
They’re perfect for toppings – Fresh berries, sugar-free raspberry sauce, keto caramel, whipped cream, lemon curd, or chocolate ganache all work well.
They’re great for make-ahead desserts – These mini cheesecakes need time to chill, which makes them ideal for preparing the day before.
Ingredients for the Keto Cheesecake Bites
The ingredients you’ll need for this recipe are pretty essential in low carb baking, and I suggest you try not to make any substitutions. These mini low carb cheesecake bites are made with full-fat cream cheese and an almond flour crust. So, this is a gluten-free and grain-free recipe!
Here’s everything you’ll need to make the best keto cheesecake bites:
For the grain-free crust
- Almond flour – we use almond flour in place of graham cookie crust, that’s usually the main ingredient in cheesecake.
- Butter – choose unsalted and use four tablespoons of melted butter for this crust recipe.
- Sweetener – You can use either granulated or powdered sweetener – anything you have in your pantry. My favorites are allulose or monk fruit, as they don’t have any aftertaste.
- Cinnamon – this ingredient is optional, but I feel it adds a delicious touch to this keto cheesecake crust.
For the keto cheesecake filling
- Cream cheese – full-fat softened cream cheese is what you need for these cheesecake bites.
- Sweetener – I recommend using a confectioners/ powdered low carb sugar alternative of choice such as Eryhtitol, Allulose, or Monk Fruit.
- Eggs – use large eggs at room temperature. These are essential to help bind the ingredients in this recipe.
- Pure vanilla extract – use the best quality you can find to make sure the flavors don’t disappear while baking.
How to Make Mini Cheesecakes
Make the almond flour crust
Mix the almond flour, melted butter, sweetener, cinnamon, and salt until the mixture looks like damp crumbs. Press about one tablespoon into each lined muffin cup, then bake for 5–8 minutes, just until lightly golden.
Let the crusts cool slightly before adding the filling.
Make the cheesecake filling
Beat the softened cream cheese and powdered sweetener until smooth, then add the eggs, vanilla, and salt. Mix just until creamy.
Try not to overmix once the eggs go in. Too much air can make mini cheesecakes puff up in the oven and sink as they cool.
Divide the cheesecake filling evenly over the cooled crusts, filling each liner about ¾ full.
Bake gently
Bake at 350°F / 180°C for 18–20 minutes, or until the tops look set but still have a slight jiggle in the center.
Cool and chill
Let the cheesecakes cool in the muffin pan, then transfer them to the refrigerator for at least 2 hours. They need that chill time to firm up and get the best creamy texture.
Add toppings
Top just before serving with fresh berries, sugar-free raspberry sauce, whipped cream, keto caramel, lemon curd, or chocolate ganache.
My Tips for Perfect Keto Mini Cheesecakes
Use full-fat block cream cheese – This gives the filling the best creamy texture. Cream cheese spread can be too soft.
Bring ingredients to room temperature – Soft cream cheese and room-temperature eggs mix more smoothly and help prevent lumps.
Use powdered sweetener – Powdered sweetener blends better into the filling and keeps the texture smooth.
Don’t overmix after adding eggs – Too much air can make the cheesecakes rise too much and sink as they cool.
Don’t overbake – The centers should still have a slight jiggle. They will firm up as they cool and chill.
Chill for at least 2 hours – This is what gives mini cheesecakes that creamy, set texture.
Add toppings right before serving – Fresh berries, sauces, and whipped cream look and taste best when added at the end.
Best Toppings to Serve with Keto Mini Cheesecake Bites
These mini cheesecakes are delicious plain, but toppings make them feel extra special.
- Sugar-free Raspberry Sauce
- Keto Caramel Sauce
- Chia Seed Jam
- Fresh Berries
- Homemade Whipped Cream
- Cream Cheese Frosting
- Lemon Curd
- Chocolate Ganache
- or serve them plain!
How To Store and Freeze
Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
For the best texture, keep toppings separate and add them right before serving.
To freeze, place the chilled cheesecakes on a baking sheet and freeze until firm, then transfer them to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make keto mini cheesecakes ahead of time?
Yes. These are perfect for making ahead because they need at least 2 hours to chill. You can make them the day before and add toppings right before serving.
Why did my mini cheesecakes sink in the middle?
A little sinking is normal as they cool. Overmixing the filling or overbaking can make them puff up too much, then sink. The small dip is also perfect for adding berries or sauce.
What sweetener works best?
I recommend a powdered keto sweetener for the filling, such as powdered allulose, powdered erythritol blend, or powdered monk fruit sweetener. Powdered sweetener keeps the filling smooth and avoids a gritty texture.
Can I use less sweetener?
Yes. Several readers prefer these less sweet. You can reduce the sweetener slightly to taste, especially if you’re adding a sweet topping.
Can I make these without the crust?
Yes. You can bake the cheesecake filling directly in lined muffin cups for crustless mini cheesecakes. The texture will be softer, so chill well before serving.
Can I freeze keto mini cheesecakes?
Yes. Freeze them without toppings for the best texture, then thaw overnight in the refrigerator and decorate before serving.
More Delicious Keto Desserts
- Low Carb and Keto Cheesecake Brownies
- The Best Chocolate Cheesecake Fat Bombs • 5 ingredients
- Low Carb No-Bake Cheesecake for One • 5 minute Keto Dessert
- Keto Fruit Pizza with Cream Cheese Frosting
Keto Mini Cheesecakes
Description
Ingredients
Cheesecake
- 16 oz cream cheese room temperature
- 1 cup powdered sweetener
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
Crust
- 1 cup almond flour superfine, blanched
- 2 tbsp sweetener
- 4 tbsp unsalted butter melted
- 1/4 tsp cinnamon optional
- pinch salt
Instructions
- Preheat oven to 350°F/180°C. Line a muffin pan with 12 paper or silicone cupcake liners. Spray with non-stick cooking spray. Set aside.
- Make the crust: In a large bowl, combine almond flour, melted butter, sweetener, cinnamon. Mix well to combine.
- Add four tablespoons of melted butter and stir to combine.
- Firmly press about a tablespoon of crust mixture in each liner.
- Bake for 5-8 minutes in the preheated oven or just until it starts to brown.
- Make the cheesecake filling: Add the softened cream cheese, eggs, sweetener, vanilla extract, and salt to a large bowl. Use an electric mixer to beat them until smooth and creamy.
- Pour the cheesecake filling over each cooked crust. You’ll need about a tablespoon per mini keto cheesecake.
- Bake for 18-20 minutes or until the tops look set, but still soft to touch. Allow to cool in the pan, then refrigerate for at least 2 hours.
- Decorate with cream cheese frosting, fresh berries, keto caramel, or sugar-free raspberry sauce. Enjoy!
Video
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
These were super easy to make and delicious. I loved the finished product! Thank you lowcarbspark!
I thought these were sugar free, I’m fixing them for a diabetic
Yes, they are. Just use a sugar-free sweetener like Erythritol, Allulose, or Monk Fruit. You can find sugar-free alternatives even for brown sugar! You can always check the links in the recipe cards for the ingredients I used.
The cheesecakes came out creamy, and the crust was delicious.
The only change I made was to use less sweetener – I used monk fruit/erithrytol blend and used about 50% of the sweetener.
I’m not sure about anyone else. I followed the recipe and used 16oz of cream cheese – 2 packages. I had enough cheesecake mix to make 12 muffin size and 24 mini muffins. Bec of the amount of leftover cheesecake mix remaining, I then made another batch of crust to use up the remaining mix. Not complaining about the extra. Glad I had enough almond flour. For the smaller ones I added orange zest. Really good.
The easy to make.Great tasting for Keto.
I don’t understand the nutrition calculations because when I enter all the ingredients in a calculator, the Swerve confectioners spikes up the carbs to 12g a serving
I just subtract the sugar alcohols from the total carbs as they don’t impact the blood sugar. This means you cand count the sweetener as 0g net carbs.
These were great! I actually doubled the recipe except the sweetener bc I used confectioners/ powdered and I like mine less sweet. I also added the zest and juice of 1.5 lemons to the filling and it was so good!