Quickest Keto Mini Cheesecakes - Best Ever Low Carb Cheesecake Bites
This mini cheesecake bites recipe is perfectly rich and super creamy with a crispy crust that melts in your mouth. The irresistible vanilla flavor makes these the best ever keto cheesecake bites.
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, and a pinch of salt. 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!
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Notes
Make ahead instructions - Make the mini cheesecake cookie base up to 3 days in advance and store it in the refrigerator. Then, prepare the filling and bake them the night before serving.