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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
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!
Sharla
0Great recipe! I doubled it to make 24. Glad I did, since my husband loved these for his birthday! They turned out so creamy and delicious. I did pre-bake the crusts for about 8 minutes and let cool. Then baked the cheesecakes for about 25 minutes using silicone muffin pan with cupcake liners. Cooled on counter and then overnight in fridge. When chilled, I topped them with sugar free cherry pie filling. I’ll definitely make these again!
Wholesome Yum D
0Doubling the batch was definitely a good call, Sharla! I love that these were part of your husband’s birthday and turned out so delicious. The cherry topping sounds perfect, too!
Cheryl J. Ashley
0My coworker, who don’t eat keto items always request these!! I made some to take to work tomorrow. They will be happy 😁
Wholesome Yum D
0When your coworker keep requesting them, you know they’re a hit, Cheryl. Hope they enjoy tomorrow’s batch just as much!
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