Mini Keto Cheesecakes

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Cheesecake is to keto as cheeseburgers are to America. I love cheesecake and I especially love that it is so keto friendly. This recipe for individual keto cheesecakes is easy and fast. The grain free graham cracker crust is so good you’ll forget it isn’t the real thing. These mini keto cheesecakes are sure to be your next favorite keto dessert!

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(Original post: 5/8/18) It’s been a little over a year since this recipe was originally published on my blog. It was time to update the photos, give you a video, and send you into keto cheesecake heaven! 

Mini keto cheesecakes with a graham cracker like crust. Just 2 net carbs per serving! Perfect for portion control and meal prep!

easy as pie cheesecake

Cheesecake is a serious weakness of mine. Send me into a Cheesecake Factory and my foodie tastebuds go into sensory overload!

Until I became comfortable in my kitchen, which was really just in the last five years, making cheesecake really intimidated me. 

I’m not sure if it was the special pan that you need (springform), the fact that you have to bake it at different temperatures, or the horror stories of cheesecake baking gone awry but something about it had me in a tizzy.

 

 

I remember being in legit awe the first time I had a homemade cheesecake. The person that made it was instantly a baking magician in my eyes.

It wasn’t until I tried my hand at a homemade keto cheesecake that I realized just how simple they are to make!

If you are like the old me and the thought of baking a keto cheesecake makes you shake in your apron, I’m here to ease the fear!

 

 

a match made in keto heaven

Every cheesecake recipe, especially keto cheesecake recipes, start the same way: cream cheese, butter, and eggs.

Cream cheese, butter, and eggs are like a keto trifecta. You know a recipe will be good when it calls for those ingredients.

 

 

What’s even better is that this recipe for mini keto cheesecakes is so simple and doesn’t even require a springform pan. 

In fact, I think this keto cheesecake recipe might be one of the easiest keto dessert recipes on my blog! 

Plus, since these individual sized keto cheesecakes, they’re great for portion control and meal prepping!

 

Mini keto cheesecakes with a graham cracker like crust. Just 2 net carbs per serving! Perfect for portion control and meal prep!

 

While I looooove me some cheesecake, I don’t always love how long it takes before I actually get to eat it.

Yes, they’re easy to prepare but waiting 6 hours for a cheesecake to set is agony. My sweet tooth is impatient.

When you make mini keto cheesecakes, you get to cut half of that chill time out and eat sooner! Hooray!

 

 

do you even meal prep, bro?

Since these are individual sized keto cheesecakes, they’re great for portion control and meal prepping! 

Many of us struggle with portion control, myself included, and individual sized treats are a great way to combat that.

You can put one in everybody’s lunch box for a sweet treat in their day! 

 

Mini keto cheesecakes with a graham cracker like crust. Just 2 net carbs per serving! Perfect for portion control and meal prep!

 

Sometimes, if we haven’t eaten them all up, I will individually wrap the mini keto cheesecakes in plastic wrap and put them in a ziplock bag in the freezer.

When you’re packing your kids’ lunch boxes, or your own keto lunch box, you can throw one of these little cheesecakes in there and it’ll be thawed by lunchtime.

What kid (okay, adults too) doesn’t want cheesecake in their lunch box?!

that crust tho

Dare I say that my favorite part of these mini keto cheesecakes is the crust? 

 

 

Graham cracker crust has always been my first choice on any cheesecake.

In fact, I usually eat them from the back to the front because I like the edge of the crust so much!

 

 

I made this crust taste just like a keto graham cracker but without any grains or sugar! Woo hoo!

Now that I’m thinking about it, I should try to turn this crust into an actual keto graham cracker…

Anyway, the crust is legit. Trust me. 

Go make these mini keto cheesecakes for your next get together, meal prep day, or holiday party! (Hello 4th of July cookouts!)

In the mood for chocolate cheesecake? Try this recipe!

Mini Keto Cheesecakes

Mini Keto Cheesecakes

Yield: 18 mini cheesecakes
Prep Time: 10 minutes
Cook Time: 26 minutes
Chill Time: 3 hours
Total Time: 3 hours 36 minutes

Mini keto cheesecakes with a graham cracker like crust. Just 2 net carbs per serving! Perfect for portion control and meal prep!  

Ingredients

For the Crust:

  • 1.5 cups almond flour
  • 1 tablespoon brown sugar substitute
  • 1 tablespoon sweetener
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter, melted

For the Cheesecake:

  • 2 8oz packages cream cheese
  • 1/2 cup sweetener
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees. Prep muffin tin with liners.
  2. Combine almond flour, 1 tbsp Sukrin Gold, 1 tbsp sweetener, cinnamon, and butter in small bowl.
  3. Evenly distribute between muffin cups.
  4. Bake for 6 minutes. Remove from oven. Let cool while you make the filling.
  5. Reduce oven to 300 degrees.
  6. In a mixer, whisk cream cheese and 1/2 cup sweetener.
  7. Add eggs, 1 at a time, mixing well after each.
  8. Add salt and extracts and mix.
  9. Distribute evenly between muffin cups. Bake for 20 minutes.
  10. Let cool 10 minutes on counter and 3 hours in fridge before serving.

Notes

These cheesecakes freeze well. Prep a batch and pull one out as desired. Thaw in fridge if not eating right away. OR defrost in microwave on low power.

Nutrition Information:
Yield: 18 Serving Size: 1 cheesecake
Amount Per Serving: Calories: 174Total Fat: 15.8gCarbohydrates: 3gFiber: 1gProtein: 4.5g

Mini keto cheesecakes with a graham cracker like crust. Just 2 net carbs per serving! Perfect for portion control and meal prep!


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26 thoughts on “Mini Keto Cheesecakes”

    • Overall I would give this recipe an A+.. Simple to make, the directions were easy to follow and they came out great. The only thing I would change next time is to skip the lemon extract. This gave the them a strong lemon flavor and took away from the cream cheese taste. I made a Blackberry glaze/sauce to go on top and this paired really nicely with the mini cheesecake. Overall, great recipe but not a fan of the lemon flavor.

  • These look yummy. What did you use in the pinkish colored swerl on top of the cheesecakes. And when do you put in the swirel??? I assume some kind of sugar free jelly or jam?? OR?

        • This recipe yields 18 “cupcake” cheesecakes. They’re “mini” as in handheld, not a whole cheesecake. Not mini as in bite size (see photos and video for reference). 🙂

          • Hi Anna: I used the same sugar substitute on a regular cheesecake recipe and it never incorporated. The cheesecake was crunchy. I kind of enjoyed it but the rest of the crowd didn’t. What should I have done? Thank you for sharing your passion.

          • I’m not sure I understand your question. Did you make this/my recipe or another? If it was someone else’s recipe, I cannot speak to that. If you made my recipe, you shouldn’t have had a crunchy cheesecake because the filling is so creamy- unless the sweetener was measured incorrectly. Erythritol based sweeteners will crystallize slightly after chilling/refrigerating but once brought back to room temperature, it’s hardly noticeable.

    • I ended up using the mini cupcake pan LOL and ended up with 36 bite sized cheesecakes, I used a TBSP to measure out each crust as well as the cheesecake. The only thing is that I ran out of crust and made half the crust recipe in order to use up the rest of the cheesecake. They’re cooling now and I can’t wait to try them!

  • Is there no butter in the actual cheesecake recipe? I just want to make sure I didn’t miss something, I thought there was mention of cream cheese, butter and eggs and I only see butter in the crust?

    They look yummy and seem easy to mix up.

  • I just noticed that in the recipe it says to add 1/2 cup sweetener to the cream cheese but that is not listed in the “for the cheesecake” list.

  • Hi! What type of sweetener did you use for this? (i.e. brand and granular?) Looking forward to making these!

    Thanks!

  • Is stevia okay to use as sugar and brown sugar substitute? What’s the difference between the golden and regular monk fruit sweetener?

    • I would not use stevia on its own because it is very bitter. It is also not an equal ratio when measuring. Golden monkfruit (or brown sugar substitutes) are what it says, a substitute for brown sugar. “Regular” monkfruit sweetener is the swap for granulated sugar.

  • Hi! These are in my oven right now, they look good! It has been a little more than 20mins, is the cheese suppose to be set or still a little sticky? Like if I poke a toothpick, should it come out clean?

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