These low-carb mini cheesecake bites just might be my favorite keto-friendly dessert. They are creamy, delicious, and oh-so-easy to make. If you love a classic New York style cheesecake, try these single-serving keto cheesecakes!
These mini cheesecakes are perfectly sweet, creamy, and delicious. But more than that — they’re low in carbs, gluten-free, and keto friendly. You can serve these keto cheesecakes plain, or top them with a drizzle of strawberry puree and some fresh sliced berries.
Keto cheesecakes are made with traditional ingredients like cream cheese and eggs, and sweetened with a low-carb sweetener like Swerve or erythritol. You can make all sorts of flavors of keto cheesecake.
You can choose to make these mini cheesecakes with or without a crust. My favorite keto cheesecake crust is made with almond flour, a little butter, and a pinch of low-carb sweetener.
For the Cheesecake:
8 oz cream cheese
1/2 cup sweetener
1 large egg
1/2 tsp vanilla extract
1/4 tsp salt
For the Crust:
1/2 cup almond flour
1 tbsp sweetener
1/4 tsp cinnamon
2 tbsp butter, melted
Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.
To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.
If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.