Summary:
These mini cheesecakes are convenient bite-sized treats — each about the size of a cupcake or small muffin — and bake 2 to 3 times faster than full-sized cheesecakes. They have a rich New York style cheesecake filling that's creamy and dense, supported by an almond flour crust.
INGREDIENTS
Crust:
- 3/4 cup
almond flour (Note 1) - 3 tablespoons salted butter, melted
- 1 tablespoon
confectioners swerve sweetener (Note 2)
INSTRUCTIONS
- Prepare: Set cream cheese, eggs, and heavy whipping cream on countertop to warm, at least 30 minutes before proceeding with recipe (Note 5). Set aside 12
silicone baking cups (Note 6) or cupcake tin fitted with foil liners. Preheat oven to 350 F. - Make Crust: Stir melted butter and sweetener in mixing bowl until combined, then stir in almond flour until butter is absorbed, forming dough. Divide dough among baking cups or cupcake liners, and firmly press down using spoon or measuring cup to form flat, smooth crust.
- Bake Crust: Bake crust for 5 minutes at 350 F. Remove crust from oven and rest for 10 minutes while filling is prepared in next step.
- Make Filling (Note 7): Beat cream cheese and sweetener in large bowl with electric
hand mixer on low speed until smooth and creamy, about 1 minute. Add heavy cream, lemon juice, and vanilla. Beat on low speed until smooth, about 30 seconds, scraping down beaters as needed. Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Use spatula to gently fold raspberries into batter until well-distributed. - Bake Cheesecake: Evenly divide batter among baking cups or cupcake liners, filling all the way to top. Smooth and flatten tops of cheesecakes. Bake at 350 F until set, about 20 minutes.
- Cool & Serve: Let cheesecakes cool completely, then cover and refrigerate overnight. Serve chilled (Note 8).
NUTRITION
| Makes 12 Servings |
| Amount Per Serving (1 cheesecake): |
| Calories 230 (87% from fat) | |
| Total Fat 23g | 35% |
| Saturated Fat 11g | 57% |
| Cholesterol 84mg | 28% |
| Sodium 180mg | 8% |
| Net Carb 3g | |
| Total Carb 4g (Note 9) | 1% |
| Dietary Fiber 1g | 5% |
| Sugars 1g | |
| Protein 5g |
PHOTOS
Thank you for your clear instructions and your tips. Your recipes are always so good!
I have made these 2 times now. My friends that are not even doing Keto are requesting them. So easy to make and taste so good. Thanks for a tasty dessert. These will be made regularly in my house!
I’ve had friends that go on about how this kind of stuff just isnt the same as the “real” thing. So I’ve made them and given them to those people and after they tried them and saying how good they are i tell them they are low carb and use an alternative natural sweetener and they are surprised lol.
I have used crushed pecans and butter for crust. It’s wonderful!!
So yummy. I made these for work. Omitted the lemon juice and added extra vanilla. Also added cinnamon to the crust!! I will make these again. Thank you!!
I love this recipe!! it’s so simple to make and it tastes just like a classic NY cheesecake. It’s so important to me to have keto versions of my favorites stashed in the fridge or freezer when cravings strike, and this is one of my staples! I’ve made the recipe twice now, the first time I over whipped and ended up with sooo much of the filling so make sure you follow the recipes time guidelines. The second time I followed the recipe to the T and got 12 perfect little cheesecakes!!! If you haven’t tried this yet, please do!
These were simple and delicious! It was a hit in my household!
Can I let them cool in the muffin tin? I don’t have silicone cupcake cups. Making them now 🙂
Josie, I think letting them cool in a muffin tin is fine. It shouldn’t make a big difference for this recipe, compared to using silicone cups. Hope this turned out well for you!
I use the foil liners, holds better than just paper liners. When i take them out of the oven i put the pan on a cooling rack and i let them cool for minimum 30 minutes to maybe 60 minutes then take them out of the pan and pace in the container i will be storing it in the fridge in hut if they are still warm i let them sit out a bit longer until cooled completely before putting them in the fridge. Side note: i use a fork to lift them out of the pan, place the fork between the foil liner and the side of the pan. It works for me.
Just tried this recipe and I am SUPER impressed. Was quick and delicious. Thank you for the recipe!
Amazing!!! Loved how easy it was and turned out perfect, just like “real” cheesecake! It was the best dessert I have ever made! I made a whole cheesecake using this recipe. I doubled the crust portion and used a monk fruit blend sweetener with erythritol. Glad I found this and can’t wait to try other recipes, thanks for sharing!
How long did you bake the whole cake for? I am thinking of doing the same in and 8×8 square pan, and I’m guessing check it after 30-25 mins
Just made these but used stevia instead of swerve and strawberries instead of raspberries. So good!
Best keto cheesecake I’ve tasted so far! Smooth, creamy and tasty!
I’ve made these for myself and friends many times. Love them. Coming up there’s a holiday luncheon at work in our breakroom, i want to make these but i want to make them as tiny 2 bite size like mini muffin pan size. Would the crust and filling ratio be the same and do you have suggested baking times?
Hi Nicole! I would use the same crust and filling ratio. During baking, check at 15 minutes to see if they’re done.
Have a great luncheon, and happy holidays!
How can I convert this recipe for the egg molds in the instant pot? What would be a good cook time?
HELP! I have tried this crust twice now. I can’t get it to form into a dough. Each time it is just crumbly. I am following the recipe using the weights and can’t figure out what I’m doing wrong
Have you tried using your hands to mix everything together to form a dough, as opposed to stirring? If that doesn’t help, I would add an extra 1/2 tablespoon of melted butter at a time, until the dough is no longer crumbly. FYI as long as the dough can be pressed down into the baking cups in order to form a crust, it should be fine.
Any substitute for egg? I really want to make these.
Why are mine shrinking so much? I have made them twice now and both times when I take them out as the cool they shrink to half their size. I am wondering if it is the lack of raspberries that adds that extra height. We don’t eat raspberries and to keep these truly low carb we can’t add the fruit. We make it an optional topping. Help? Otherwise they are awesome, big hit a retreat I just got back from with all the low carb diners. Made them tonight for bake sale fundraiser for juvenile diabetes research foundation tomorrow and hope they sell.
I’m wondering if you are over-mixing the filling, which would introduce a lot of extra air and volume into your batter. The recipe gives approximate electric mixer speeds and times; if you use them as a guide, your filling should not end up over-mixed.
Yum! Wonderful!
Does anyone else seem to end up with a lot of leftover filling? My cups are SUPER full and I probably have enough left to make another 6? The crust works out perfectly for 12, but I’m tossing a lot of cream cheese in the end.
I had a ton of filling left over! I suppose I’ll just make more crusts. But now, I am unsure how to calculate the nutritional value
I never have any left over. Most pans are a common size but theres always the possibility that the pan you have is a little different so maybe its the size of the muffin pan. Thats the only thing i can think of. Or if you are using silicone liners maybe yours are thicker? I dont use silicone, i use foil liners. 🤷♀️
Amazing and delicious! I also made super mini cheesecake cups which were a bit smaller and easy to work into a low calorie diet.. Love! ❤️
What ratio of pecans can you use?
Super sad, cause when I did my own homework on the nutrition in these delicious little things, I found out they have 9 carbs per serving vrs 3 carbs like the blogger says. I wish they only had 3 net carbs! Can you show me how you got that number? I would really love to be wrong. ☺️🙏🏻
Good news, you are wrong 🙂 It’s a common mistake to count sugar alcohols. Just like fiber, you should disregard sugar alcohols when calculating net carbs.
Can these be made in regular paper cupcake liners?
That should be fine.
I used paper liners once. It works ok but i find foil liners are better. They are a bit thicker and hold better because of the foil. So yoy can use just paper liners but i suggest using foil liners.
Can I make this without the crust? Nut allergy 🤦🏽♀️
I personally don’t like cheesecake without a crust, but if you think you’ll still enjoy this, then you can definitely omit the crust while making this.
Try coconut flour instead? I think you use 1/3 the amount of almond flour but google the equivalencies just to make sure.
One question – when you make these in the silicone baking cups, are they easy to remove if you are taking the cheesecakes to a party? Would they hold their shape?
They’re fairly easy to remove (I just pop them out), and they definitely keep their shape. After baking in them, I typically leave the cheesecake in the baking cup until I’m ready to eat it.
What if we add sour cream would that change the recipe much? If I do add it how much should I add?
I used 12 oz of cream cheese (ran out of cream cheese for the whole 16 oz) and about 1/4 cup of sour cream as substitution and it came out amazingly! Filled up 12 regular cupcake tins perfectly to the top and they tasted phenomenal! Go for it!