Low-carb Heaven with Mini Cheesecakes!
Baking a cheesecake is a very delicate process. It takes time, perfect measuring and a total understanding of how cheesecake batter bakes. However, making cheesecake does not have to be complicated, time-consuming or stressful- It can be fun and easy when you use our mini cheesecake recipe!
Making a batch of mini cheesecakes is a lot quicker and a lot simpler than whipping up a large cheesecake. They will be ready to eat in about half the time and, we have found that they bake much better. The smaller size seems to come out of the oven perfect every time! No need to worry about the surface cracking or overbaking these beauties! So say goodbye to those large cheesecake pans and hello to our perfect mini cakes.
This mini cheesecakes recipe is very keto-friendly as well, making it something that everyone can really enjoy regardless of the diet they are following. Cream cheese is high in fat which is a necessity on a keto diet (fat equals fuel!). The erythritol will give these little cheesecakes a nice sweetness without adding any carbs at all. It also blends well with the cheesecake batter, helping the cream cheese get fluffy and then dissolving when baked, making the mini cheesecakes nice and smooth. Almond meal is also low in carbs and adds a wonderfully nutty taste to the keto mini cheesecakes that you could never get with regular old white flour. Anyone who tries these mini cheesecakes will love them and never even suspect that they are low carb. They taste like the real thing- fluffy and refreshing.
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Our keto cheesecake recipe is also super simple to make, taking only a few minutes to whip up and a short amount of time in the oven. However, to really appreciate their taste, it’s important to refrigerate them as long as you can. Giving them time to cool and set makes the texture even better. We refrigerated them overnight, but even a few hours will do. They will set very nicely and coaxing them out of the muffin tin will also be easier when they are nicely chilled and firm.
Another idea to help get the mini cheesecakes out of the tins is to also line the tins with cupcake liners before baking. This way, you can simply lift the paper liner up and pull out a perfect, individually sized cheesecake. You can even serve the cheesecakes in the paper liner, just like you would with a cupcake!
Let’s make some mini cheesecakes!
Watch the video below to see just how easy it is to make these adorable desserts. For the full recipe with detailed instructions and step-by-step photos, just scroll down!
If you loved these mini cheesecakes and are looking for similar bite-sized dessert recipes, you should check out these keto cheesecake bites. Topped with caramel and chocolate sauces, these low carb treats are sure to amaze your guests!
| Servings: people |
- 1/2 cup almond meal
- 2 tbsp butter
- 8 oz. cream cheese
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 pinch salt
- 1/4 cup So Nourished erythritol sweetener
- Preheat the oven to 350°F. To make the crust, melt some butter until liquid and mix in your almond meal until you have some that feels like crumbly play dough.
- Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. Tip: line your pan with cupcake liners for easy removal! Cheesecake is very soft and if hard to scoop out without causing damage! Bake these crusts for about 5 minutes. They’ll come out slightly brown and crispy.
- Then take your room temperature cream cheese and beat it with an electric hand mixer or standing mixer until creamy. Then add vanilla extract, lemon, an egg and your sugar substitute, erythritol in our case. Beat until all combined.
- Use an ice cream scooper to fill all the crust-bottomed muffin tin cups evenly almost to the top (the mini cheesecakes will rise while in the oven but will flatten while refrigerating). You can also line each cup with a cupcake liner to make removing the mini cheesecakes easier.
- Bake at 350°F for about 15 minutes. The mini cheesecakes should be slightly jiggly. Let them cool in the refrigerator for ideally 24 hours. But if you’re strapped for time, try putting them in the freezer for as long as you can.
- Once the mini cheesecakes are done cooling, slide a knife around the edges of each muffin cup to loosen them up. Then use a fork and your hands to help them out cleanly. As a delicious bonus, slice up some strawberries and arrange them however you like on top of the mini cheesecakes.
- We arranged ours in a flower pattern and added a dot of coconut butter in the middle to finish them off.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our desserts to learn to make more delicious and healthy meals that take no time to prepare!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Loved these even though I forgot to add the egg.
I have xylitol instead of erythritol. How would you go about converting the measurements?
Use a bit less xylitol, since it’s sweeter than erythritol. Xylitol is almost the same sweetness as sugar. Erythritol is 70% as sweet.
These are so delicious even though I forgot to brown the crust first!
Hello! I had these bookmarked forever – just made them and they look soooo good 😀 Question – how long would they keep for in the fridge? Or maybe frozen to keep for longer?
I would keep them for up to a week in the fridge or longer in the freezer – perhaps a month? I can’t say for sure since they’re gone long before they could ever spoil!