This Mini Keto Cheesecake Recipe is rich, decadent, and easy to make with just 5 ingredients in 30 minutes! It's a great choice when everyone else is eating regular cheesecake, but you’re trying to stay low carb or keto. These mini cheesecakes are creamy and rich with just 2g net carbs per serving.
People usually think cheesecake is a no-no when sticking to a healthy eating plan. Rich and indulgent, regular cheesecake is one of the most decadent-tasting desserts, right?
Well, so is this cheesecake. The only thing it’s missing is carbs! And I promise, you won’t even miss them. Who needs crust on cheesecake, anyway?
Keto cheesecake is low in carbs and high in fat to help you maintain a state of nutritional ketosis. It typically uses sweeteners such as monk fruit, allulose, stevia and/or erythritol. Also, it commonly has a nut-based crust or no crust at all.
You can serve this decadent Mini Keto Cheesecake Recipe as-is, or topped with a drizzle of Low Carb Caramel Sauce, a dollop of Sugar Free Strawberry Jam, a sprinkle of stevia-sweetened chocolate chips, or a few raspberries or blackberries.
Jump To:
Tips for Making This Mini Keto Cheesecake Recipe
What is the Best Low Carb Dessert?
The best low carb dessert is of course a matter of personal preference. To me, it is without a doubt cheesecake! This is because I think low carb keto cheesecake tastes more like the regular version than most other desserts.
Another reason cheesecake is the best low carb dessert is because it’s easy to convert a regular recipe for cheesecake into a low carb recipe. The two main sources of carbs in cheesecake come from the crust and the sweetener, so if you swap out low carb alternatives for both you’ll easily have a treat that’s much lower in carbs.
Pro Tip: Keep a batch of these stashed in the fridge to enjoy as a quick snack or dessert throughout the week.
The Best Mini Keto Cheesecake Recipe
When I was developing this recipe, I experimented a lot. I played with different ratios of cream cheese to eggs. I tried this recipe adding in other ingredients, like sour cream and/or heavy cream. In the end, I think this simple version comes the closest to classic cheesecake in its creamy texture.
The best low carb cheesecake is one that has rich creamy texture with a perfect sweetness level. As a bonus, it should be easy to make!
This Mini Keto Cheesecake Recipe is as delicious as it is easy to whip up, and is very close to regular cheesecake in both flavor and texture.
Keto Cheesecake Ingredients
This recipe contains just 5 ingredients, and you probably have all or most of them on hand already:
- Cream cheese
- Eggs
- Keto sweetener, such as monk fruit/allulose blend, allulose, or stevia/erythritol blend
- Vanilla extract
- Almond extract
Low Carb Cheesecake Crust
Personally, I very much enjoy cheesecake without crust. The cheesecake itself is the best part! However, if you want to make a crust for your cheesecake, a good ingredient to use as the base is nut meal or flour, such as almond, pecan, hazelnut, etc.
I have a wonderful recipe for Low Carb Pumpkin Spice Cheesecake on my other blog, An Edible Mosaic, which you can adapt to use in these mini cheesecakes if you want.
How to Make Mini Keto Cheesecakes
For this recipe, start with softened cream cheese, but don't melt it or let it get hot. I let the cream cheese come to room temperature, and then I soften it for just a few seconds in the microwave so it’s very easy to beat until smooth.
After that I mix in the remaining ingredients, pour the batter into a lined muffin tray, and bake for just 15 to 20 minutes.
It’s so easy, there’s no need to even use a water bath with this recipe!
How to Store Mini Keto Cheesecakes
Store these Mini Keto Cheesecakes in an airtight container in the fridge for up to 1 week.
Variations on This Recipe
- Take it tropical. Skip the almond extract and add ½ teaspoon coconut extract.
- Go nuts. Stir 3 tablespoons of your favorite unsweetened nut butter into ½ cup of the cheesecake batter and swirl it into the cheesecakes.
- Jazz it up! Serve these topped with a drizzle of Low Carb Caramel Sauce, a dollop of Sugar Free Strawberry Jam, a sprinkle of stevia-sweetened chocolate chips, or a few raspberries or blackberries.
Tips for Making This Mini Keto Cheesecake Recipe
- Make sure the cream cheese is softened, but not hot.
- Beat the batter until it's completely smooth.
- Transfer the batter to a large measuring cup with a pour spout so you can easily pour it into the lined muffin pan.
- There's no need to use a water bath here.
- This cheesecake tastes even better the next day.
Keto Cheesecake FAQs
Can You Eat Cheesecake on a Keto Diet?
Yes! Cheesecake is a great choice when you’re on a keto diet and you want something to satisfy your sweet tooth. Because it’s not low in fat, this cheesecake is very satiating.
Is Philadelphia Cream Cheese Keto Friendly?
Yes! This is the brand I use to make this cheesecake.
One (1-ounce) serving of Philadelphia Cream Cheese has the following nutrition information:
- 100kcals
- 10g fat
- 2g protein
- 1g carbohydrates
How Do You Sweeten a Cheesecake Without Sugar?
Use keto sweetener, such as monk fruit/allulose blend, allulose, or stevia/erythritol blend!
In this recipe, you can use 3 tablespoons monk fruit/allulsoe blend, 3 tablespoons allulose, or 1 ½ teaspoons stevia/erythritol blend.
More Keto Desserts
- Almond Butter Chocolate “Kiss” Cookies from The Keto Queens
- 5 Minute Hot Chocolate from Healthy Sweet Eats
- Chocolate Coated Maple Walnut Cheesecake Truffles from An Edible Mosaic
- Chewy Molasses Ginger Cookies from Healthy Sweet Eats
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Mini Keto Cheesecake Recipe
Ingredients
- 8 ounces full-fat cream cheese softened
- 2 large eggs
- 3 tablespoons allulose sweetener
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
Instructions
- Preheat oven to 325F; line 5 muffin wells with liners.
- Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
- Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
- Cool to room temperature and then chill for 2 hours before serving.
- Store leftovers covered in the fridge for up to 1 week.
Video
Helpful Tips
- Net Carbs: 2g per serving
- Make sure the cream cheese is softened, but not hot.
- Beat the batter until it's completely smooth.
- Transfer the batter to a large measuring cup with a pour spout so you can easily pour it into the lined muffin pan.
- There's no need to use a water bath here.
- This cheesecake tastes even better the next day.
- In this recipe, you can use 3 tablespoons monk fruit/allulsoe blend, 3 tablespoons allulose, or 1 ½ teaspoons stevia/erythritol blend.
Nutrition
This post was first published on Healthy Sweet Eats on May 26, 2016. It was updated with more information on July 22, 2021.
Thalia @ butter and brioche
love these mini cheesecakes! they look like the most addictive and sweet small bites.
Miranda
This is exactly what I've been looking for! By granulated stevia, do you mean something like Truvia or Stevia in the Raw? I'm assuming you do not mean 100% pure stevia powder. Can't wait to try this!
faith
Miranda, I use a granulated stevia that comes as a blend of erythritol and stevia (I like the Pyure brand because it's organic and non-GMO project verified); it has the texture of granulated sugar. I hope you enjoy this recipe if you give it a try! It's my favorite when I want cheesecake, but I want to keep my carbs down. :)
Alison
Could you use stevia packets? Or another sweetener?
faith
Hi Alison, I haven't tested it, but yes, I think you could use stevia packets. The sweetness level should be equivalent to 1 tablespoon sugar. Let me know how it goes if you try it!
Debbie
If I’m just using plain granulated Erythritol would it be the same amount or is this kind different? Thanks😊
faith
Debbie, This is different than plain granulated erythritol. I like a blend of stevia and erythritol because stevia helps reduce the cooling effect of erythritol, and erythritol helps cut the bitterness of stevia. The flavor is a bit different, and also, the volume is different (because stevia is much sweeter than erythritol so it's a smaller quantity). That being said, if you have granulated erythritol on hand you could use that instead (I'd start with about 1/4 cup and see how you like it), and if you have some liquid stevia, I'd add a few drops for a similar effect to the sweetener I use in this recipe. Hope this helps! :)
Joni
Hi! I've made these & they're DELISH! I don't even put in all the sweetener. Can I ask where the 2g of sugar comes from in the Nutritional Breakdown?
faith
Joni, I'm so happy you enjoy this recipe! It's my go-to when I want low-carb cheesecake. :) The carbs and sugar mainly come from the cream cheese (even full-fat cream cheese isn't 0 carb), but the extracts also have trace amounts of carbs. Hope this helps!
Bethany
Mine completely deflated in the center when I took them out of the oven and had a spongey texture. Does anyone know what I did wrong?
Terra
I just modified this a little- I added fresh rasberries and 1 teaspoon of cacoa powder and reduced the stevia to 1/2 teaspoon and omitted the almond extract. They are in the oven now- but the batter was AMAZING!
lroy479
These were delicious! The almond makes all the difference
Crystal Pugmire
I used mon fruit sweetener and it tastes horrible. I how can I turn these into something good before I throw them all out. I they taste like egg and cheese hot. Ew I didn't have the other sweeteners. I help! ❤️
faith
Crystal, I haven't tried this recipe with monkfruit sweetener, maybe I'll try it!
Like the recipe says, these should be cooled to room temperature and then chilled for 2 hours before serving - so they'll be cold when served. (This is because, like "regular" cheesecake, the flavors blend and the flavor improves upon cooling.)
If you want to top these with something, maybe fresh berries, Low Carb Caramel Sauce, Sugar Free Strawberry Jam, Cherry Pie Filling, or a sprinkle of stevia-sweetened chocolate chips.
I hope this helps! :)
Shauna
Is this with regular or mini muffins tins
faith
Shauna, I used a regular sized muffin tray. Hope you enjoy this recipe if you give it a try!
Tonja
I used Stevia in the raw and mini muffin tinsel, doubled the recipe. So far I am up to 18 mini muffins and still baking.
Valarie
Can these be frozen?
faith
Valerie, Yes, these freeze really well! I wrap them individually in parchment and store them in a zip-top bag in the freezer and thaw to room temperature before eating.
Meitreya Mayako
If you make these mini mini muffin sized would you bake them significantly less? I'm looking to make that size for an event next weekend. Recipe seems perfectly tasty and exactly what I'm looking for, but I am hoping not to waste a ton of ingredients.
faith
Meitreya, I haven't made these in a mini muffin tray, but yes, I would try reducing the bake time. Also, I would either line or grease the mini muffin wells to help them pop out easily. I hope this helps!
Meitreya Mayako
I'll let everyone know the results! I'm using muffin tin liners. Here's to fun experiments!
Judie
Just made them this way!! Perfect!
Kristen
Can I just double the vanilla and not use the almond extract due to allergies?
faith
Kristen, Definitely! Hope you enjoy it. :)
Sharon
How did you make the one with the heavy whipping cream?
faith
Sharon, I think you mean my cheesecake mousse? Please see this post: https://www.healthysweeteats.com/low-carb-no-bake-strawberry-cheesecake-mousse/ Is this the one?
Veronica
These low carb mini cheesecakes are a fun bite of deliciousness, it's a real adventure for the taste buds and since it's low carb it is the perfect snack for me to enjoy with my friends, we're all on a low carb diet!
Carrie
I LOVE this recipe. I have played with it and favor using these exact ingredients, upping the eggs to 5 (max). I then bake it in a 9 inch round cake pan. I LOVE IT!!!