Whether you’re looking for easier portion control or just prefer your keto desserts fun-sized, this keto mini cheesecake recipe is the perfect little treat! It has everything you love in the full sized version (based on the popular large keto cheesecake!)… but made a little smaller for easier handling. These small keto cheesecakes still have the same buttery crust and creamy filling, all in a handheld package. Since they are made in a regular muffin tin (not a mini one) and do have a crust, they are larger and more filling than my crustless cheesecake fat bombs, which are more of a bite-sized treat.
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto mini cheesecakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. This mini cheesecake keto recipe uses similar ingredients you’d expect in a full-sized keto cheesecake.
For The Crust:
Wholesome Yum Almond Flour – It’s finely milled for the best texture! Never worry about gritty crust again.Butter – Helps hold the crust together and adds buttery flavor. Make sure it’s softened.Besti Monk Fruit Allulose Blend – Using the granulated version creates better crust texture, but if you want to just get one type, get the powdered which can work for both crust and filling.Vanilla Extract
For The Filling:
Cream Cheese – Essential for a small keto cheesecake! Use a full-fat cream cheese and soften at room temperature, so it blends silky smooth.Besti Powdered Monk Fruit Allulose Blend – Using the granular version creates better crust texture, while the powdered version helps the filling stay silky smooth.Egg – Use whole, large eggs. These hold the filling together and make it thick. Make sure the egg is at room temperature, so it doesn’t solidify the cream cheese.Sour Cream – Softens the texture of the cream cheese. Use a full-fat version, and make sure it’s room temperature.Lemon Juice – Balances and brightens up the heaviness from the cream cheese.
How To Make Keto Mini Cheesecake
This section shows how to make small keto cheesecake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. I go over substitutions in detail in my main keto cheesecake recipe post. Check there first! Below are answers to the most common questions about this recipe, but you may also want to check out my main keto cheesecake post for more tips and questions answered. This helps avoid too many air bubbles in the filling. Do not wait for them to be fully set in the oven, or they will be dry and crack when they cool. They will fully set after cooling and chilling.
Is Mini Cheesecake Keto?
Most mini cheesecake recipes are not keto, since many of them use white flour and sugar that can bump up the carb count. With a few changes to the flour and sweetener, we made this mini cheesecake recipe keto!
Why Did My Mini Cheesecakes Sink?
A keto cheesecake mini recipe can sink for several reasons:
Under-baking. The bottom needs to be fully cooked to support the top, and not baking for long enough can lead to sinking.Over-baking. Baking the mini low carb cheesecakes for too long can cause them to sink, crack, or both.Over-mixing. Beating too long or at too high speed can create too many bubbles in the batter, which can cause rapid rising followed by sinking.
How To Remove Mini Cheesecakes From The Pan?
There are a few ways to remove low carb mini cheesecake without damaging it:
Invert. You can allow the pan to cool completely on a wire rack, then invert to remove.Tweezers. This is the method we usually use. Just grab the edge of the muffin liner with tweezers and carefully lift.Extra parchment. Before lining the pan, cut long strips of parchment and add them to the muffin pan (one underneath each paper cup, with ends exposed). This can create a set of “handles” for each keto mini cheesecake, so you can remove them easily.
Storage Instructions
Store: Like any cheesecake, keto mini cheesecakes keep very well. Store them in the fridge for up to 5 days.Freeze: Place the cakes on a sheet pan and freeze until solid, then wrap tightly in foil or plastic wrap and transfer to a freezer bag. Freeze for 6-8 months.Thaw: Before serving, remove the wrapping and thaw in the refrigerator, or on the counter.
More Mini Keto Dessert Recipes
If you’re a fan of portion-controlled servings, try these other small sugar-free desserts: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
