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Whether 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!
Free Printable: Low Carb & Keto Food List
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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!)
By
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.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Cheesecake Crust:
Filling:
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
Add Your Notes Your Notes
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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
126 Comments
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.
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!