This recipe for mini keto cheesecakes bites is easy and fast. The grain free graham cracker crust is so good you’ll forget it isn’t the real thing. These keto cheesecakes bites are sure to be your next favorite keto dessert!
Cheesecake is a serious weakness of mine. Send me into a Cheesecake Factory and my foodie taste buds go into sensory overload!
Until a few years ago making a cheesecake at home was intimidating to me. I was 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 was sticking to my delicious recipe of no bake cheesecake which was great but not exactly like the real thing.
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!
Why you Will Love this Recipe?
The best part of this mini keto cheesecake bites recipe is that it doesn’t require a springform pan. I have prepped many keto desserts but this keto cheesecake recipe might be one of the easiest keto dessert recipes on my blog! Plus, since these are individual sized keto cheesecakes, they’re great for portion control and meal prepping!
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 these mini keto cheesecakes, you get to cut half of that chill time out and eat sooner! Hooray!
Can I Eat Cheesecake On A Keto Diet?
Cheesecake is definitely the go to keto dessert because it’s made with cream cheese, eggs and is super low in carbs and high in fat. A keto friendly cheesecake does not require you to alter a lot of the ingredients from a traditional cheesecake and is super easy to make.
Can You Eat Cream Cheese on Keto?
Cream cheese is the ultimate keto-friendly food. One ounce of cream cheese contains 84 calories, 8 g of fat, 1 g of carbs, and 2 g of protein. That means it’s a great way to load up on the fat and lower your carb intake which will keep your body in a state of ketosis.
What is the Cheesecake Crust Made Of?
What’s the secret to the perfect crust that tastes like it’s made from Graham crackers but without any grains of sugar? Well here’s what you need for the best keto cheesecake crust:
- Almond flour
- Brown sugar substitute
- Sweetener
- Cinnamon
- Butter
The crust is legit. Trust me.
Recipe Variations
Coconut Flour: Although I personally love how the crust comes out when I make it with almond flour, I know that might not be suitable for everyone due to nut allergies. In that case the next best substitute would be to use coconut flour
Crust-less Cheesecake: If you are not a big fan of the crust feel free to skip the crust altogether! Just pour the cream cheese filling directly into the muffin cups and bake as usual. Make sure to use parchment paper so nothing sticks.
Ghee or coconut oil: I prefer this keto cheesecake when I make it with butter but there is no one rule that fits all. Unrefined coconut oil or ghee would also make this cheesecake as perfect as when it is made with butter.
How to Make Keto Cheesecake Bites?
Preheat the oven to 350 degrees. Prep muffin tin with liners. Combine almond flour, 1 tbsp Sukrin Gold, 1 tbsp sweetener, cinnamon, and butter in a small bowl. Evenly distribute between muffin cups. Bake for 6 minutes. Remove from the oven. Let cool while you make the filling.
Reduce the oven to 300 degrees. In a mixer, whisk cream cheese and 1/2 cup sweetener. Add eggs, 1 at a time, mixing well after each. Add salt and extracts and mix. Distribute evenly between muffin cups. Bake for 20 minutes.
Let it cool for 10 minutes on the counter and 3 hours in the fridge before serving.
How do you Know When a Cheesecake is Ready?
I find this recipe quite forgiving in terms of time as the cheesecakes will always have time to become hard in the fridge. I usually stick to my 20 minutes cooking time and give the muffin tin light shake towards the end. If the cheesecakes jiggle just a bit but look almost set, they are ready! Otherwise, put them back in the oven for a couple of minutes but be careful not to overcook them either. The perfect cheesecake should hold itself but still be creamy and not too dry.
How Should you Store These Mini Keto Cheesecake Bites?
The best way to store these cheesecake bites is to keep them in an air-tight container refrigerated. They are good to consume within 3-5 days. However if you want to keep them for longer, they freeze incredibly well. Thaw them in the fridge or defrost in the microwave on low power. They are so delicious!
In the mood for chocolate cheesecake? Try this recipe!
Mini Keto Cheesecakes
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 8 oz packages cream cheese
- 1/2 cup sweetener
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Prep muffin tin with liners.
- Combine almond flour, 1 tbsp Sukrin Gold, 1 tbsp sweetener, cinnamon, and butter in small bowl.
- Evenly distribute between muffin cups.
- Bake for 6 minutes. Remove from oven. Let cool while you make the filling.
- Reduce oven to 300 degrees.
- In a mixer, whisk cream cheese and 1/2 cup sweetener.
- Add eggs, 1 at a time, mixing well after each.
- Add salt and extracts and mix.
- Distribute evenly between muffin cups. Bake for 20 minutes.
- Let cool 10 minutes on counter and 3 hours in fridge before serving.
Video
Notes
Nutrition
