Home » Low-Carb Desserts » Keto Mini Cheesecakes
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Creamy and delicate, these keto mini cheesecakes are so easy to make - easier than baking a full cake, for sure.
The whipped chocolate topping is marvelous - although they're very good without it too.
Cheesecake is one of my favorite desserts. I love making keto cheesecake, keto pumpkin cheesecake, mini chocolate cheesecakes, and crustless ricotta cheesecake.
These keto mini cheesecakes are so good! They have this wonderful vanilla flavor and their topping is rich and chocolatey and perfectly complements them.
Theyare easy enough to be an everyday dessert for the family, but they are also perfect for hosting because you make them in advance. So there's no need for last-minute frantic efforts in the kitchen, the enemy of gracious hosting!
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- Ingredients
- Instructions
- Expert tips
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make these keto mini cheesecakes. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Soft cream cheese: I recommend using full-fat cream cheese in this recipe. I usually soften it in the microwave.
- Sweetener: I use stevia glycerite. You can probably use a granulated sweetener instead.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Egg: I use large eggs in almost all of my recipes, this one included. It should be at room temperature - you can dip it in warm water to warm it up.
- For the chocolate topping: Whipping cream, vanilla, a sweetener, and cocoa powder. If you'd like to use a granulated sweetener, make sure it's powdered, or the topping could feel grainy.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Beat the cream cheese, sweetener, and vanilla until smooth. Then beat in the egg. Don't overbeat - you don't want to aerate the batter too much.
- Transfer the mixture to greased foil-lined muffin cups and bake until set, about 20 minutes in a 350°F oven. Cool completely, then refrigerate.
- To make the topping, whip the topping ingredients in a mini food processor until light and fluffy. Spoon the topping on the cooled cakes, or pipe it using a piping bag.
Expert tips
1. Use room-temperature ingredients
To ensure a smooth texture and to get maximum volume from the eggs, all ingredients should be at room temperature.
This is the rule for all cheesecakes, as you probably know. I do the same thing when I make this wonderfully creamy keto cheesecake.
Sotry to remember to take everything out of the fridge at least an hour before you plan to start mixing the ingredients.
If you forget, you can soften the cream cheese in the microwave, in 10-second sessions, and dip the egg in a bowl of warm (not hot) water for a few minutes.
2. Use foil liners
These cakes stick to paper liners (even well-greased) but they don't stick to greased foil liners.
Other alternatives that might work are buttered 4-oz ceramic ramekins, and possibly greased silicone liners. But I highly recommend using foil liners.
Frequently asked questions
Why do cheesecakes sink in the middle?
Cheesecakes do often sink in the middle or get cracks on top. While unsightly, this does not detract from their amazing flavor.
It's no coincidence that so many recipes call for a topping, such as a baked topping of sour cream or a fruit topping.
These cheesecakes never crack when I make them (as long as the ingredients are at room temperature). But they do sink a little in the middle, which is actually perfect for the chocolate topping.
How do you get the cakes out of the pan?
As long as you use greased foil liners, this is a non-issue. It's easy to remove the liners from the muffin pan, and the liners don't stick to the cakes. Just make sure to cool the cakes completely before attempting to remove the liners.
Can you freeze keto mini cheesecakes?
Yes! You can freeze them in an airtight container for up to three months. Thaw them overnight in the fridge.
Variations
Instead of the chocolate topping, you can top the cakes with any of the following:
- Blueberry compote
- Strawberry compote
- A drizzle of warmed peanut butter and/or dark chocolate
- A dusting of sugar-free confectioners' sugar
Another tasty variation, if you like coconut, is to use coconut extract in the cake instead of vanilla extract.
Serving suggestions
These tasty little cakes make the perfect after-dinner dessert. But sometimes I have one of them as a quick afternoon pick-me-up with a cup of coffee.
When I plan on serving them as a snack, or as a breakfast cake, I usually don't bother with frosting them.
Storing leftovers
You can store these cakes in the fridge, in an airtight container, for up to 4 days. It’s very important to take the leftovers out of the fridge an hour before serving them. Cheesecake, like chocolate, is best at room temperature.
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Recipe Card
Keto Mini Cheesecakes
Creamy and delicate, these keto mini cheesecakes are topped with a wonderfully chocolatey whipped topping.
Prep Time15 minutes mins
Cook Time15 minutes mins
Rest time1 hour hr 45 minutes mins
Total Time2 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 5 cheesecakes
Calories: 261kcal
Author: Vered DeLeeuw
Ingredients
Cheesecakes:
- 1 tablespoon unsalted butter melted, for the liners
- 8 oz cream cheese room temperature
- 1 teaspoon stevia glycerite (equals about ¼ cup sugar)
- 1 teaspoon vanilla extract
- 1 large egg room temperature
Topping:
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon stevia glycerite (equals 3 tablespoons sugar)
- 2 tablespoons unsweetened cocoa powder
Instructions
Make the cheesecakes:
Preheat your oven to 350 degrees F. Line 5 muffin cups with foil liners and brush the liners with melted butter.
In a large bowl, combine the cream cheese, sweetener, and vanilla. With a handheld electric mixer set to medium, beat until very smooth, about 1 minute. Or simply mix the ingredients by hand using a whisk.
Add the egg and beat until well-blended and fluffy, 1 more minute.
Ladle the batter into the prepared muffin cups, filling them almost full. Bake until set but not browned (the center should be almost firm), about 15 minutes.
Cool in the pan on a cooling rack for 15 minutes, then remove the cakes from the pan and cool them directly on the rack for 30 more minutes. Don’t remove the liners yet. As the cakes cool, their center will slightly sink. Perfect for toppings!
Once the cakes reach room temperature, place them in a sealed container and refrigerate for one hour. Then remove the liners, top, and serve.
Make the topping:
Place the heavy whipping cream, vanilla, sweetener, and cocoa powder in your food processor bowl.
Process until it all magically turns into thick whipped cream, about 1 minute. If needed, stop once to scrape the sides and bottom of the food processor bowl.
Video
Notes
- The cheesecakes stick to paper liners (even well-greased) but they don't stick to greased foil liners.
- If you'd like to use a granulated sweetener for the whipped topping, make sure it's powdered, or the topping could feel grainy.
- It’s very important to take the leftovers out of the fridge an hour before serving them. Cheesecake, like chocolate, is best at room temperature.
- Nutrition info without the topping: Calories 172, Total Fat 17 g, Saturated Fat 9 g, Sodium 148 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Sugars 2 g, Protein 4 g
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Nutrition per Serving
Serving: 1mini cheesecake | Calories: 261kcal | Carbohydrates: 4g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Sodium: 158mg | Fiber: 1g | Sugar: 3g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
