Mini Keto Cheesecakes
These mini keto cheesecake bites are rich, creamy, and taste just like classic New York cheesecake - just in a perfectly portioned, bite-sized form! Made in a muffin pan, they're easy to whip up and perfect for a quick treat when you just need a taste of something sweet.
1 mini cheesecake
28
Servings
105
Calories
9.5g
Fat
2.7g
Protein
1.4g
Net Carb
3.3g
Total Carbs
Cheesecake is one of my all-time favorite desserts, and I have two go-to recipes that never fail me: classic NY cheesecake and no-bake keto cheesecake. The only problem? They make a ton of servings! If you love cheesecake but don’t need a full-sized one sitting in your fridge tempting you all week, these mini cheesecakes are the perfect solution. They’re made in a mini muffin tin, so you get all the rich, creamy goodness of a New York cheesecake in a portioned bite.
What makes it keto
- Low carb graham cracker crust – Nope, not using graham crackers but I add in ingredients that give a similar flavor but keep it low carb. The crust is made with almond flour, oat fiber, sweetener, butter and a few other ingredients.
- Creamy cheesecake filling – The filling is exactly what you’d expect from a classic cheesecake: smooth, tangy, and ultra-creamy. Using sugar-free sweetener, I was able to keep this keto cheesecake filling low in carbs.
- Sugar-free blackberry syrup – To take it up a notch, these mini keto cheesecakes can be topped with a sugar-free blackberry syrup made with fresh blackberries and sugar-free sweetener.
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Keto Graham Cracker Crust Ingredients
1 1/2 cups almond flour
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3 tablespoons oat fiber, or coconut flour
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1/4 cup brown sugar substitute
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons unsalted butter, chilled & cubed
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1 teaspoon vanilla extract
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mini muffin pan
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mini muffin liners
Keto Cheesecake Filling Ingredients
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12 oz cream cheese, softened to room temperature
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2/3 cup sugar-free sweetener
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1/3 cup plain Greek yogurt
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1 large egg, room temperature
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1 large egg yolk, room temperature
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1 tablespoon fresh lemon juice
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1/2 teaspoon vanilla extract
Fruit Topping Ingredients
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6-8 oz fresh blackberries (about 1 cup)
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1/4 cup water
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1/3 cup powdered allulose sweetener
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2 teaspoons arrowroot powder
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squeeze lemon juice
Mini Keto Cheesecakes Directions
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Line a mini muffin tin
Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners. Set aside.
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Keto graham cracker crust
Add almond flour, oat fiber or coconut flour, brown sugar, xanthan gum and salt to a food processor. Give a few quick pulses to combine. Add butter and vanilla, pulse until combined. The crust is pulsed enough when the mixture will pack and stick together when you press it together with your fingers.
Ingredients
- 1 1/2 cups almond flour
- 3 tablespoons oat fiber or coconut flour
- 1/4 cup brown sugar substitute
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, chilled & cubed
- 1 teaspoon vanilla extract
Quick Tip
If you don't have a food processor, you can use a blender or just cut the butter into the crust with a pastry blender or fork. -
Press the crust into the muffin pan
Add about ½-1 tablespoon of crust to each muffin cup. Press the crumbs firmly into each liner. This makes enough for 28, so you will have some left over.
Quick Tip
This makes enough for 28, so you will have some left over to bake another 4 if you are using a 24 count mini muffin pan. -
Bake the crust
Bake at 325°F for 6 minutes. Set aside to cool completely.
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Cheesecake filling: cream the cheese
For the cheesecake filling, add cream cheese and sugar-free sweetener to a medium/large bowl. Using an electric mixer, mix until combined and creamy, about 1-2 minutes.
Ingredients
- 12 oz cream cheese, softened to room temperature
- 2/3 cup sugar-free sweetener
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Cheesecake filling: remaining ingredients
Add yogurt, egg, egg yolk, lemon juice and vanilla. Mix just until combined, don’t overmix.
Ingredients
- 1/3 cup plain Greek yogurt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Quick Tip
Can substitute yogurt with sour cream. -
Bake mini cheesecakes
Divide the batter evenly on top of the cooled crusts. Fill each cavity to the top since they won’t overflow when baking. Bake at 325°F for 20-22 minutes until puffed and lightly set around the edges. Remove and let cool completely at room temperature. Once cooled, refrigerate until cooled and completely set.
Quick Tip
I found it easiest to use a cookie scoop to fill each cavity. -
Make the fruit topping
Combine blackberries, water, allulose sweetener, arrowroot powder and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally until thickened and bubbly. Cool and refrigerate until ready to serve. Top each mini cheesecake with a dollop of fruit topping.
Ingredients
- 6-8 oz fresh blackberries (about 1 cup)
- 1/4 cup water
- 1/3 cup powdered allulose
- 2 teaspoons arrowroot powder
- squeeze lemon juice
Quick Tip
Allulose sweetener is preferred since it doesn't crystalize when it cools like erythritol based sweeteners.
