• Skip to main content
  • Skip to primary sidebar

Resolution Eats logo

menu icon
go to homepage
  • About
  • Recipes
  • The Keto Diet
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • The Keto Diet
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts

    Author: Emily Krill | Published: Feb 10, 2020 | Modified: Nov 29, 2021

    Keto Mini Cheesecakes

    Jump to Recipe
    Keto Raspberry Mini Cheesecakes Pinterest Pin
    Keto Raspberry Mini Cheesecakes Pinterest Pin
    Keto Raspberry Mini Cheesecakes Pinterest Pin
    Keto Raspberry Mini Cheesecakes Pinterest Pin

    These Keto Mini Cheesecakes make great low carb desserts or fat bombs.  They are perfectly proportioned treats with only 4g net carbs each.

    a stack of Keto Mini Cheesecakes against a black background
    Jump to:
    • Greetings 👋
    • Ingredients 💭
    • Tips and tricks 🥣
    • Any berry will do 🍓
    • If you want to go big ⬆️
    • Instructions 🧾
    • And that’s about it 👩‍🍳
    • 📋 Recipe
    • Where to buy Swerve 💰

    "Ahhh, do you know how many problems we have solved over a cheesecake at this kitchen table?” The Golden Girls

    Greetings 👋

    Today I’m going to show you how to make Keto Mini Cheesecakes, so obviously, I’ve been thinking about those saucy seniors, the Golden Girls.  They loved nothing more than gathering around the kitchen table for a midnight chat and a slice of cheesecake.  

    a gif of the Golden Girls sitting around the kitchen table eating cheesecake

    These mini cheesecakes might not solve all your problems...

    But they are sure to brighten your day. That’s because cheesecake is a recipe that is very easily converted to low carb.  The main ingredients, cream cheese, sour cream, and eggs, are already low in carbs, so you just need to swap out the sugar for a sugar-free sweetener and the graham cracker crust for an almond flour crust.  If you do that, then a dessert that normally has upwards of 70g net carbs, will only have 4g.

    a top down shot of a plate of raspberry swirl mini cheesecakes

    Ingredients 💭

    • raspberries
    • powdered sweetener
    • cream cheese
    • eggs
    • vanilla
    • sour cream
    • almond flour
    • butter
    • brown sugar substitute

    You might not have the sugar-free sweeteners or almond flour in your kitchen already, but they are a good investment if you plan to do much low carb baking. It didn't use to be this way, but almond flour is so common now that you can buy it at Aldi. And the Swerve products are available in most large grocery chains or on Amazon.

    the ingredients for Keto raspberry mini cheesecakes

    Tips and tricks 🥣

    • For the smoothest possible cheesecake, make sure that your cream cheese and eggs are at room temperature.  If you don’t have time to leave them out that long, then you can microwave the cream cheese at 50% power for 30 seconds to soften it up.  And you can place the eggs in a bowl of hot water for several minutes to bring them up to room temp.
    • Use full fat cream cheese and not light cream cheese.  Non-fat cream cheeses have additives that make it difficult for the cheesecake to set.  Plus, if you are doing Keto, then fat is your friend.
    • Always chill cheesecake for at least 3-4 hours or ideally overnight.  It comes out of the oven with a soft flan-like texture and doesn’t have the firmness and silky texture of a classic cheesecake until it has been properly chilled.
    • You can skip the crust and save 1g of carbohydrate per serving.
    a close up shot of a berry swirl low carb mini cheesecake on a plate

    And also...

    • A water bath is not absolutely necessary for mini cheesecakes, but does make them slightly softer and creamier.  Place the cupcake tray in a large baking pan or rimmed cookie sheet and pour about ¼ inch of hot water around the cupcake tray.  This will cook the mini cheesecakes more gently and avoid cracks.
    • The raspberry sauce needs to be the right viscosity to pour, but not so thick that it won’t merge with the cheesecake batter.  If it doesn’t seem liquid enough to pour, then add hot water, 1 tablespoon at a time until it is thin enough to easily pour.
    • You can also skip the raspberry swirl, and just pour the raspberry sauce over the top of the cheesecakes before serving them.
    • Other nice cheesecake additions are fresh berries, mint sprigs and sugar-free whipped cream.  
    a hand holds a Keto mini cheesecake against a black background

    Any berry will do 🍓

    Any berry will work in these Keto Mini Cheesecakes. Because all berries are allowed on the Keto Diet, you can use blueberries, raspberries, strawberries, black raspberries or blackberries. It's whatever you are in the mood for on the day.

    If you want to go big ⬆️

    If you are actually in the mood for a full-sized cheesecake now, then I won't be offended. Head over to Low Carb Yum where you'll find a rather decadent Keto cheesecake. It's completely midnight binge-worthy.

    close up image of strawberries, blueberries and blackberries

    Instructions 🧾

    1. Pre-heat oven to 350 degrees F.  Spray a latex cupcake pan with cooking spray or line a cupcake pan with cupcake liners.
    2. Combine raspberry sauce ingredients and simmer on the stovetop for 8 minutes until the berries have broken down.
    3. Mix together crust ingredients and press the crust into the wells of a prepared cupcake pan.
    4. Bake for 10 minutes, then set aside to cool.
    5. Mix up the cheesecake filling.
    6. Spoon it into the wells of the cupcake pan.
    7. Add 2-3 drops of raspberry sauce to the top of the batter, and use a toothpick to swirl it in a figure 8 pattern.  
    8. Make up a water bath, if using.
    9. Bake for 20 minutes in a 350 degree F oven until firm around the outside, but still slightly jiggly in the center.
    10. Cover the cupcake pan with plastic wrap and refrigerate for 3-4 hours until firm.  
    11. Cool on the counter for 30 minutes.  
    step 7 use a toothpick to swirl in the raspberry sauce

    And that’s about it 👩‍🍳

    There is a time commitment to Keto Mini Cheesecakes, but they are actually very easy to make.  And the beauty of mini cheesecakes is that they are already portion-controlled.  After they’ve chilled, you can wrap them in individual sandwich bags and store them in the refrigerator or freezer for quick grab-and-go low carb snacks. So if you are up in the night, sitting around the kitchen table with your bosom friends...

    then these cheesecakes are a must.

    a gif of Golden Girl Blanche saying "I'll get the cheesecake."
    Print

    📋 Recipe

    Keto Mini Cheesecake

    a stack of Keto Mini Cheesecakes against a black background
    Print Recipe

    ★★★★★

    5 from 2 reviews

    These raspberry swirl Keto mini cheesecakes are perfectly proportioned treats with only 4g net carbs each.

    • Author: Emily Krill
    • Prep Time: 15
    • Cook Time: 48
    • Total Time: 1 hour 3 minutes
    • Yield: 12 mini cheesecakes 1x
    • Category: Dessert
    • Method: Baked
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Scale

    raspberry sauce:

    • 1 cup fresh or frozen and thawed raspberries
    • ½ cup Swerve Confectioners
    • 3 tablespoons water

    crust:

    • ¾ cup almond flour
    • 2 tablespoons butter, melted
    • 2 tablespoons Swerve Brown

    filling:

    • 2 packages (16oz) full fat cream cheese, softened
    • ¾ cup full fat sour cream
    • ¾ cup Swerve Confectioners
    • 2 teaspoons vanilla extract
    • 2 eggs, room temperature

    Instructions

    Step 1.  Pre-heat oven to 350 degrees F.  Spray a latex cupcake pan with cooking spray or line a cupcake pan with cupcake liners.step 1 pre-heat the oven and spray a cupcake pan with cooking spray

    Step 2.  Combine raspberry sauce ingredients and add to a medium-sized saucepan.  Bring to a simmer and cook for 8 minutes until the berries have broken down.step 2 simmer a pan of raspberry sauce

    Step 3.  Mix together crust ingredients and drop one tablespoon of the mixture into each well of the cupcake pan.  Use your fingers to press the crust down.mix crust

    Step 4.  Bake for 10 minutes.  Remove from the oven and set aside to cool.bake

    Step 5.  In a large bowl, use an electric mixer to blend together softened cream cheese and sour cream at low speed.  Scrape down the sides of the bowl with a spatula and beat in vanilla and sweetener at low speed.  Scrape down the sides and beat in the eggs, one at a time until fully blended.step 5 beat the batter

    Step 6.  Use a spoon to pour the cheesecake batter into each well of the cupcake pan.  Fill the wells up to the top.  The mini cheesecakes will expand a bit as they cook, but will flatten back down as they cool.6 fill the wells of the cupcake pan with batter

    Step 7.  Make sure that your raspberry sauce is liquid enough to drip onto the tops of the cheesecakes.  If it is too thick, then add hot water, 1 tablespoon at a time until it is thin enough to pour.  Either add the raspberry sauce to a squeeze bottle or use a spoon to add 2-3 drops of raspberry sauce to the top of each mini cheesecake.  Use a toothpick to swirl the sauce into the filling in a figure 8 pattern.step 7 use a toothpick to swirl in the raspberry sauce

    Step 8.  Optional step: make a water bath by placing the cupcake pan into a large roasting pan or large rimmed baking sheet.  Pour enough hot water into the large pan to come up to at least ¼ inch around the cupcake pan.step 8 add a water bath

    Step 9.  Bake for 20 minutes until the mini cheesecakes are firm around the outside, but still slightly jiggly in the center.  The center will go on cooking as it cools.step 9 bake for 20 minutes

    Step 10.  Remove from the oven and cool for 30 minutes on the counter.step 10 cool for 30 minutes

    Step 11.  Cover the cupcake pan with plastic wrap and refrigerate for 3-4 hours until firm.  If using a latex cupcake pan, carefully release the mini cheesecakes by pushing up the bottoms of the wells.step 11 refrigerate for 3-4 hours       

    Equipment

    mini cupcake pan

    Silicone Mini Cupcake Pan

    Buy Now →
    medium saucepan

    Medium 2 QT Saucepan

    Buy Now →
    Set of mixing bowls and silicone tools

    Mixing Bowl and Tool Set

    Buy Now →
    an electric hand mixer

    Electric Hand Mixer

    Buy Now →

    Nutrition

    • Serving Size: 1 mini cheesecake
    • Calories: 233
    • Fat: 22
    • Carbohydrates: 5
    • Fiber: 1
    • Protein: 5

    Keywords: Keto Mini Cheesecake, Low Carb Mini Cheesecake, Gluten-Free Mini Cheesecake, Sugar-Free Mini Cheesecake

    Where to buy Swerve 💰

    swerve granular

    Swerve Granular

    Buy Now →
    Swerve Confectioners

    Swerve Confectioners

    Buy Now →
    swerve brown

    Swerve Brown

    Buy Now →

    Swerve Bundle

    Buy Now →
    « Keto Chocolate Cheesecake
    Keto Chocolate Cupcakes »

    Reader Interactions

    Comments

    1. Julie says

      September 04, 2021 at 7:25 pm

      I really love those!!
      Can I freeze them?
      Thank you ☺️

      ★★★★★

      Reply
      • EmilyKrill says

        September 04, 2021 at 7:27 pm

        Yes, but try and eat them before 1 month has passed. If you leave them longer, the texture will change.

        Reply
    2. Odile says

      December 20, 2020 at 1:15 pm

      So should I get them out of the muffin holders when its cooled down? Or should I put the whole thing in the freezer afterward?

      Reply
      • EmilyKrill says

        December 20, 2020 at 1:18 pm

        Cover the whole cupcake tin with plastic wrap and put it in the refrigerator. No need to take them out of the wells.

        Reply
    3. Anahita Shafa says

      August 14, 2020 at 10:57 pm

      I made this recipe. Unfortunately my cheesecakes caved in. Not sure why? What could I have done wrong?

      Reply
      • EmilyKrill says

        August 15, 2020 at 10:58 am

        All cheesecakes deflate a little in the middle, unless you make them like NY cheesecakes which take hours to bring from oven temp down to room temp. You can see from the pictures, that my mini cheesecakes have a little bit of a rim around the outer edge. But if your cheesecakes have very large indentations, it could mean that you over mixed and introduced too much air into the batter, which then deflated as it cooled.

        Reply
    4. Reba says

      March 03, 2020 at 5:34 pm

      I was so happy to find this recipe because it reminds me of these little mini cheesecakes my Mom used to make when I was a kid! So happy to know I can still eat them now that I'm on Keto. Thanks for posting!

      ★★★★★

      Reply
      • EmilyKrill says

        March 03, 2020 at 5:39 pm

        My Mom used to make them too! But her's had a graham cracker crust and were topped with canned cherry pie filling. Soooooo yummy.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    a photo of Emily with a cocktail with text that says Hello

    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

    Media Outlets I've been Featured In

    Popular

    • Keto Angel Food Cake
    • Easy Rainbow Sherbet
    • World's Greatest Keto Waffle Recipe
    • Sugar-Free Keto Gummy Bears
    images of Keto food products with text that says Keto Pantry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Statement

    What is the Keto Diet?

    • A Beginner's Guide

    Contact

    • Contact
    • Media Kit

    DISCLAIMER: I'm a home cook, not a nutritionist, so please take my advice with a grain of salt.  I calculate the nutritional information using the Lose It app, which sometimes contains errors.  You should also know that there are affiliate links on my website, so if you follow them, I'll receive a small commission. 

    Copyright © 2021 Resolution Eats