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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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Keto Mini Cheesecake Recipe
122 Comments
Eileen
0Can I make this recipe with a silicone muffin pan instead of using cupcake papers?
Maya | Wholesome Yum
0Hi Eileen, Yes, you can do that!
Kathy
0This sounds great! I was wondering about making these truly mini by making them in a 24 count mini muffin pan. A lot more work but I have a banquet to go to. I was thinking of cutting baking time in half and checking every couple of minutes after that. Everything else the same?
Maya | Wholesome Yum
0Hi Kathy, Yes, it should work in a mini muffin tin and half the baking time is a good starting point.
Annie
0Can I use Wholesome Yum Allulose instead of the Monkfruit?
Maya | Wholesome Yum
0Hi Annie, Yes, you can! You’ll need to use about 30% more sweetener.
Angela Schwab
0Do you have a nut free mini cheesecake recipe?
Maya | Wholesome Yum
0Hi Angela, You can use the coconut flour crust from these cheesecake cupcakes.
Joyce Thedford
0I do not have any Besti Monk Fruit Allulose Blend. Is there something else I can use in it’s place. I really want to try these.
Maya | Wholesome Yum
0Hi Joyce, This recipe has only been tested with Besti and I can only guarantee results with that. You can get Besti here for the crust and get Besti Powdered here for the filling.
Carolynne Timko
0These look delicious and exactly what I need for a party on Wednesday – can I use (other sweetener brand) instead of Monk fruit? I just ran out of monk fruit but have plenty of (other sweetener brand). Thanks – I am using more and more of your recipes and have been getting a lot of praise for what I make. I am also going to try your pumpkin roll and wonder the same – can I use (other sweetener brand)? Thanks
Maya | Wholesome Yum
0Hi Carolynne, This recipe has only been tested with Besti and I can only guarantee results with that. Other sweeteners tend to crystallize and get gritty, which was one of the reasons I created Besti. 🙂 If you need to stock up, you can get Besti here for the crust and get Besti Powdered here for the filling.
Nadya
0I’ve made these several times, very easy to do, just literally toss everything together and blend. I’ve even put them in miniature cups and when u put a piece of fruit on it and a little whip cream, omg so good and it hits the spot, wonderful recipe.
prncsdi
0MAKE THESE!!! 10 stars all the way!
We are lovers of desserts & have been trying to find recipes that don’t use sugar but are still delicious.
We invited friends over for dinner and I made these, served them with fresh blueberries and fresh sliced strawberries. The store was out of sugar free whipped cream but it didn’t matter. These were super delicious and I’m making them again just for us.
** these did NOT have the aftertaste that so many keto desserts do**
Thank you so much for sharing!
Mark Dossett
0Very easy and tasty recipe
MLee
0Are these mini cheesecakes made in MINI muffin-size tins or regular muffin size tin?
Maya | Wholesome Yum
0It’s a regular sized muffin tin.
Glenna
0We are brand new to keto type of cooking and since my son loves cheesecake, your mini cheesecake recipe is fantastic. Thank you for your recipes
Cathe Bedard
0These sound so delicious! Please try to recreate them with no gluten and no dairy.
thanks!
Maya | Wholesome Yum
0Hi Cathe, They are already gluten free. We don’t currently have a dairy free version but will add it to our list for the future.
Darlene Geisler
0Does anybody have recipes using the bread mix?
Maya | Wholesome Yum
0Hi Darlene, I do have recipes with the bread mix and more coming soon. Here are a few: keto French toast (swap the bread instructions with slices of the bread made from bread mix), keto yeast bread.
Katie
0Can’t even tell they’re keto. We love these!
Richelle
0This is by far the best keto cheesecake that i tried! I made these and the whole family loved it including my picky husband, lol! I also tried your NY style cheesecake recipe which is also delicious but for me, this is by far the winner.
Natalie
0These mini desserts are the best!! Super sweet & creamy, they are the perfect little dessert!!
Beth
0Oh my goodness! These mini cheesecakes are such a huge hit! My husband and daughter love this!
Kate
0I can’t believe these are Keto – they are so incredibly decadent and delicious, you’re so clever!
Amy L Huntley
0I am always looking for desserts that my daughter with celiacs can eat. This recipe is a keeper for sure. You couldn’t even tell that it was Keto. So yummy! We added some fresh fruit on the top too!
Beth Sachs
0Love these bitesize cheesecakes. So creamy and delicious! They are great for picnics!
Kylie
0I’m taking these to a party this week! They are so good!
Roxie
0When do add the sour cream?
Maya | Wholesome Yum
0Hi Roxie, Sorry about that! Beat in the sour cream right after the egg.
Carolyn
0Thank you so much! I’m assuming you put the sour cream in when beating the cream cheese?
Maya | Wholesome Yum
0Hi Carolyn, Sorry, we updated the recipe card. Beat in the sour cream right after the egg.
RL S
0I don’t see where to add the sour cream – assuming after beating the egg and cream cheese? or with them?
Also wondering how this would work in the microwave, since heating the kitchen in the summer is not optimum!
Maya | Wholesome Yum
0Sorry, the recipe card is updated now — beat in the sour cream right after the egg. I haven’t tried these in the microwave, but think they might be prone to overcooking. Let us know how it goes if you try it!