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Free Printable: Low Carb & Keto Food List
Get It NowWhether 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 I make them 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.
For the best mini keto cheesecake, ingredients matter! A combination of finely milled Wholesome Yum Almond Flour and Besti creates the perfect sweet, buttery shortbread crust, with no gritty texture, aftertaste, cooling effect, or crystallization that other flours and sweeteners sometimes have. Meanwhile, Besti Powdered ensures that the filling is silky smooth, because it dissolves easily and completely. Plus, both versions of Besti have 0 net carbs, but taste just like sugar!
Why You Need My Keto Mini Cheesecake Recipe
- Buttery shortbread crust
- Smooth, creamy filling
- Easier (and less prone to cracking) than a larger cake
- Just 40 minutes from start to finish — faster than a larger cake
- Only 3.3 grams net carbs each
- Great for portion control
Ingredients You’ll Need
Here I explain the best ingredients for my keto mini cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
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.
Have substitution questions?
I go over substitutions in detail in my main keto cheesecake recipe post. Check there first!
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.
- Make crust. Mix almond flour, butter, Besti, and vanilla in a bowl.
- Press. Push the crust mixture into parchment lined muffin cups in a muffin tin. (This is a regular muffin tin, not a mini one!)
- Make filling. Beat cream cheese and powdered Besti until fluffy. Add the egg, followed by sour cream, lemon juice, and vanilla extract.
- Fill. Add the cheesecake batter to the prepared muffin cups (you can fill them almost full).
- Bake. Bake keto-friendly mini cheesecakes until center is just slightly jiggly in the center. (Do not wait for them to fully set!)
- Chill. Let the keto mini cheesecake cool completely, then chill for 30 minutes, until set.
- Garnish. If desired, top the mini keto cheesecake recipe with fresh berries, such as raspberries, blueberries, or strawberries.
My Recipe Tips
- Keep the mixer on low to medium speed. This helps avoid too many air bubbles in the filling.
- A large cookie scoop is helpful for filling. I find it less messy than other methods, and it helps you get an even amount of filling in each cup. You can always top them up with any remaining batter at the end before baking!
- The cheesecakes are done when the center is slightly jiggly, like an almost-set jello. 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.
Frequently Asked Questions
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.
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.
More Mini Keto Dessert Recipes
If you’re a fan of portion-controlled servings, try these other small sugar-free desserts:
Keto Mini Cheesecake (Like The Real Thing!)
This easy low carb keto mini cheesecake recipe has a buttery crust, creamy filling, and just 3g net carbs! Learn how to make small keto cheesecakes perfectly every time.
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Ingredients
Tap underlined ingredients to see the ones I use.
Cheesecake Crust:
Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin tin with 12 parchment paper liners.
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In a medium bowl, stir together the almond flour, melted butter, Besti, and vanilla extract, until uniform. The dough will be slightly crumbly. Press the dough into the bottom of the muffin cups.
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In a large bowl, use a hand mixer at low to medium-low speed to beat the cream cheese and powdered Besti, until fluffy.
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Beat in the egg, then the sour cream, lemon juice, and vanilla extract.
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Spoon the filling into the muffin cups. Smooth the top with a spatula.
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Bake for 15-20 minutes, until the center is slightly jiggly. (Do not wait for it to fully set!)
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Cool cheesecakes in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 mini cheesecake
- Store: These keto mini cheesecakes keep great! Just stash them in the fridge for up to 5 days.
- Freeze: Freeze on a sheet pan until solid, then wrap and toss them in a freezer bag—they’ll last 6-8 months.
- Thaw: Unwrap and thaw in the fridge or on the counter before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Mini Cheesecake Recipe
122 Comments
Kathy
1I was thinking I would make the 9″ cheesecake but then realized I only had two packages of cream cheese. As I was going through the recipe I found the link to the mini cheesecakes, and they turned out to be my perfect solution! I made them today and they are delicious. I looked at 18 minutes and they seemed to be already done, so I took them out and they were! I ate one before the 4 hours in the fridge were over. Loved the crust, the filling, the texture – everything. Since I’ll be the only one eating them I’ll freeze several, but I’m really looking forward to having these around.
Wholesome Yum D
0I love hearing that, Kathy! I’m so glad the mini cheesecakes were the perfect solution. Sounds like they turned out just right, and I don’t blame you for sneaking one early!
Donna
1This was a wonderful recipe, turning out smooth and tasty with all the clear instructions and using a silicone muffin pan. My non-keto husband, who is the family cheesecake connoisseur, loved it. It froze well and is a tasty treat or snack, especially garnished with berries.
Jennifer
0Oh my word! These are delicious!!! Made them today and am in love!!!
Wholesome Yum D
0I love hearing that, Jennifer! So glad you enjoyed them, thank you for giving the recipe a try!
Wholesome Yum D
0That’s great to hear, Donna! I’m thrilled it was a hit, especially with your cheesecake-loving husband. Love the idea of topping it with berries!
Julue
0Mine was way thicker so hard to smooth top. Also, hard to tell if cooked through as it was never jiggly. Hopefully will taste good.
Maya | Wholesome Yum
0Hi Julue, It’s normal for the filling to be fairly thick, and the jiggle is less noticeable than a large cheesecake. As long as you don’t bake for long enough for them to get super firm, they should set firmer in the fridge and be the right texture. Please let me know how they turned out!
Robin Marcus
0Tried for the first time, as my husband was recently diagnosed with Type 2 diabetes (and we all could do with less sugar!). I bought the recommended flour and sweeteners to optimize my results. Tasted delicious pre-baking. As some suggested, I used existing crust recipe and double the filling to make 24. No other changes to recipe. Also based on another comment, I checked after 20 minutes. More than half of them were already overcooked, which would’ve been salvageable, but a yet unknown number of them have burnt bottoms 😫 It was a really expensive botch, and no dessert for NYE. I’m thinking I need to bake at a lower temperature on next attempt?
Maya | Wholesome Yum
0Sorry to hear that happeed, Robin! Did you have these placed in the middle of your oven? It could also be that yours runs hot. 350 is usually ideal for me for this recipe, but you can definitely try lowering the temperature to 325 degrees F next time and that should help.
suz
0Can these delicious looking little cakes be made without a crust please.
Maya | Wholesome Yum
0Hi Suz, Yes, you can make them without a crust if you like. They’ll be a little less sturdy but should be fine to eat if you unwrap them as you go.
Patti
0These are still in the oven, but I cannot tell you my shock when I read the last sentence in the recipe and it calls for chilling FOUR HOURS or OVERNIGHT! Up in the step by step you say 30 minutes. Total recipe time is 40 minutes. I don’t have 4 hours until I serve these so we shall see.
Maya | Wholesome Yum
0Hi Patti, That time was just to be safe but they will likely set sooner, 2 hours should probably be fine.
Lafern
0Hi, When making mini cheesecakes do you bake the crust for a bit like your cheesecakes? Thank you
Maya | Wholesome Yum
0Hi Lafern, No, I don’t. Unlike a regular cheesecake, for small ones they bake so quickly that it’s not enough time for the crust to get soggy.
Debi
0Can I sub stevia instead of Besti?
Maya | Wholesome Yum
0Hi Debi, No, I don’t recommend doing this. Most brands of stevia are actually mainly erythritol (which is drying and can crystallize, meaning a gritty texture) or maltodextrin (another name for sugar), with just a little stevia. Check the ingredient list on your package and you’ll likely see one of those. Otherwise actual pure stevia is too concentrated, and has a pretty strong aftertaste. None of these options will get you the classic cheesecake texture and taste that Besti does.
Linda Kerzel
0Really good recipe. I have made this a few times. I think next time I might 1/2 the crust recipe as I like more filling and less crust. Or….you could double the filling and keep the crust recipe the same and just make 24! I serve these with sugar free raspberry jelly and fresh raspberries and sometimes I will push some lily’s chocolate chips in the top of the cupcakes and they are delicious!
Toni
0Yess. Same.
Maya | Wholesome Yum
0I’m glad you’ve liked this recipe, Linda! Feel free to make less crust if you prefer.
Leigh
0Can you substitute the pumpkin cream cheese filling for the cake into these cups? Thanks!
Maya | Wholesome Yum
0Hi Leigh, Sorry, I’m not sure what pumpkin cream cheese filling you’re referring to?
Keen
0May I ask why you deleted my comment? I gave a good review.
Maya | Wholesome Yum
0Hi Keen, Don’t worry, I didn’t delete your comment. 🙂 I have to moderate comments to prevent my website from filling with spam, so sometimes I get a bit behind. Sorry about that! I just saw your comment as I was going through the hundreds I had in the queue and you should see it on this page now. Thanks for checking!
Keen
0I made these this weekend, and I thought they were great! I used the Lakanto golden brand of monk fruit sweetener instead of the Besti for the crust, and Lakanto powdered for the filling, because it was what I had. Nice yummy cheesecake flavor!
They did end up firmer than I would usually like, which might be attributed to the sweetener, or perhaps my oven bakes a little hotter. The didn’t really jiggle in the center when I took them out at 25 minutes. Next time (and there will definitely be a next time!) I will check them at 20 minutes.
The only thing I would change is the crust to filling ratio, as I feel these had a bit too much crust, so I will try halving the crust.
Thank you for the recipe!
Keen
0Thanks Maya!
Maya | Wholesome Yum
0I’m glad you liked them, Keen! Yes, the texture is firmer and more dry using that sweetener. Regarding the crust ratio, I think it can vary a bit depending on the size of your muffin tin cups, so feel free to adjust next time based on what works best with yours (and your preference, of course).
Keen
0Good to know! I appreciate all the work you put into the recipes and the website!
RikiLynn
0I keep only the best keto recipes that I find. Over the years, we’ve tossed many with our trials, but we keep searching. This is hands down the best keto recipe for cheesecake I’ve ever tried! Easy to make, and tastes fantastic! My family, who do not follow the keto lifestyle, tried them and loved them as well.
I’ve tried a number of recipes from WholesomeYum and I have not yet been disappointed. Thank you so much for making keto a much simpler “diet” to follow, and for making us feel as if we aren’t missing out on any of our favorite foods!
Maya | Wholesome Yum
0Thank you so much, RikiLynn! That means a lot. Let me know if there are any other foods you’d like to see me recreate as sugar-free. 🙂
R
0Love this recipe!
I tweaked it by cutting the sweetener to 1/4C. and omitting the crust. If you bake them in silicone muffin molds they turn out fantastic .
Maya | Wholesome Yum
0I’m glad you loved it! Enjoy!
Joe Garland
0Had a lady make these for a catering job and they were a big hit! Will definitely use this recipe again! Joe G
Tina
0I make these as recipe states often – VERY Delicious! I made a Key Lime variation: replaced lemon juice with fresh lime juice, replaced vanilla extract with key lime extract, added lime zest to batter and top (’cause its pretty). Freaking awesome. I freeze them and take out as needed.
mags323232
0That sounds delicious!! I’m going to try it. Thanks for sharing.
Kristy
0I’ve just made these and they are divine. I’m the only one in my family doing low carb, am I able to freeze?
Maya | Wholesome Yum
0So glad you like them, Kristy! Yes, you can freeze them. I have instructions for this in the post above.
Cheryl
0I absolutely love this recipe! I made these for my coworkers who do not follow the Keto diet but love to eat these! lol
Kristi Smith
0My husband says this is his favorite cheesecake ever! It’s firm and has a delicious flavor and not too sweet. We did this in a pie plate instead of the minis and it was absolutely perfect.
Stacey
0Can these be baked in a mini muffin pan to make bite size treats with a crust? How long would they bake?
Wholesome Yum D
0Hi Stacey, I have never tried these is a mini muffin tin but if you do please let me know the results.
Peggy
0I love your keto recipes
Tracey Perone
0Just made this recipe- it was easy, and delicious! I froze some of them, and they tasted just as good as when first made. Thank you for a great recipe!
Adrienne
0I don’t have any sour cream this is completely necessary or can I substitute something else? I’m trying to make these for a diabetic friend, which I’m supposed to see tomorrow, I know I waited till the last minute.
Maya | Wholesome Yum
0Hi Adrienne, Yes, you can omit the sour cream. The cheesecakes will just be a tiny bit less creamy, but not too noticeable. The sweetener makes a much bigger difference in the consistency.
Kim
0I’d like to add a flavoring to these — either key lime or grapefruit. Any suggestions how much of the juice I should add? (And I do see that there is a small amount of lemon juice in the base recipe. I’d just like to kick up the flavor). Thank you!
Wholesome Yum D
0Hi Kim, I have never tried this, but I think it would take 2-3 tablespoons of fruit juice to get the flavor in cheesecake.
Kim
0Great, thank you! I will try and let you know. (I will also add some zest form whichever fruit I end up using).
Jacqueline
0Hello. Thank you so much for this recipe, none of my cheesecakes made with sugar were ever a success ?. I have made your recipe and it was wonderful even my son ,who generally refuse to eat any keto puddings , loved them. It was ever so easy to make, I have to confess that I added a little whipped cream and raspberries on half of the cheesecake….as good as the cheesecake factory. Jacqueline
Lora
0I just made these cheesecakes for the first time. When I baked these I forgot to add the vanilla extract in the crust, will these alter the taste?
Wholesome Yum D
0Hi Lora, Your crust should be fine without the vanilla.
Pam Gray
0These are great for entertaining… easy individual servings look beautiful and you can top them so many ways (blueberry compote or ChocZero chocolate syrup are my favorites). I didn’t care for the crust much. It seemed like it did not bake all the way through (even though the cheesecake on top was done perfectly) and it overpowered the cheesecake.
Fran
0Our go to desert. Perfect every time. Quick and easy. Simple to modify if you want to add chocolate chunks or a coulee.
Tanya
0Absolutely amazing! Even my dad, who does not like artificial sweeteners, loves this recipe!!
Rocio
0Another one of your amazing recipes, like we say in Spain, la bomba!!!
Linda Smith
0Can you bake these in silicone muffin container without parchment?
Wholesome Yum D
0Hi Linda, Yes, you can do that!
Lou
0Made this dairy free with vegan cream cheese and they are delicious!! The whole family loves it.
MacKenzie
0This has become my favorite low carb treat. I love topping with freshly sliced strawberries.
Kim
0These were so good! I made them for a party and everyone asked for the recipe!
Jenn
0I looove these cheesecakes! I love how creamy and rich they are and they’re low in carbs! Winner!
Angela
0We made this last night and they were devoured by friends without knowing that they were low carb!
Glenda
0I loved baking these individually! Not only were they perfectly portioned but they looked so pretty on the plate. Thanks for the yummy recipe.
Mona
0Can this recipe be converted to chocolate mini cheesecakes? Would you just add melted choclate or would other ingredients need to be adjusted?
Wholesome Yum D
0Hi Mona, I have never tried to make a chocolate version of this recipe, but you could follow my chocolate no-bake cheesecake recipe if you wish.
Ari
0Thanks for the recipe, I made them for my dad’s birthday as party favors they were great!!!!
Teri
0Would this recipe make enough for a full size (8 inch) cheesecake? If so, how long do you think it should bake. I just find making individual ones too finicky.
Wholesome Yum D
0Hi Teri, I recommend using my keto cheesecake recipe if you are looking to make a full size cheesecake.
Pat
0Such an easy recipe to make. Followed it as written and made 24 mini muffins using a pan with removable bottoms. Made plating much easier. I served them with whipped cream and a berry on top. Will make these again. Three people at the party asked for the recipe.
Tiffannie
0What can be used in replace of the egg? Greek yogurt?
Wholesome Yum D
0Hi Tiffannie, There are no substitutions for eggs in this recipe. Check out my no-bake keto cheesecake for a recipe with no eggs.
Danna
0I would love to try this recipe along with several others but I have been unable to order the Bestie sweeteners. I keep getting a message that they are out of stock in the U.S. This has been happening for over a month! Do you know when they will be available again?
Wholesome Yum D
0Hi Danna, You can find Besti sweetener here.
Lorri Miller
0I haven’t tried this yet. But wondering if these can be stored in the freezer or if that would affect the texture? Thanks
Wholesome Yum D
0Hi Lorri, 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.
Valentina
0These keto mini cheesecakes are truly amazing! The flavors are so delicious and the fact that they are healthier than the classic ones is a YES!
April
0You can’t even tell these are Keto! That crust is FANTASTIC, the filling is rich and creamy – wonderfully delicious!
Erin
0I like the way the butter crust pairs perfectly with the cheesecake filling. It was an easy recipe to follow.
Erica
0Would I need to make any changes to the baking time if I omitted the crust? The crust sounds delicious but when it comes to cheesecake, it’s all about the filling for me 🙂
Maya | Wholesome Yum
0Hi Erica, Probably not, but you can check on them a few minutes early just in case.
Susan B
0This looks delicious! Can’t wait to try it. I don’t see the video, however, anywhere in this post. Can you help?
Maya | Wholesome Yum
0Hi Susan, The video is right above the ingredients on the recipe card.
Tavany
0How do I prevent them from caving in.
Maya | Wholesome Yum
0Hi Tavany, I covered this in the FAQs section above.
Eileen
0OMG these are delicious! Tastes like the real thing. I used silicone cupcake liners and they came out perfect, no time adjustments, and they popped right out.