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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.
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Keto Mini Cheesecake Recipe
126 Comments
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!!!!