• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Simple Tasty Recipes

  • Home
  • Recipes By Course
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Recipe Collections
    • Instant Pot
    • Low Carb
    • Asian Takeout
    • One Pan Meals
  • Boston Restaurant Reviews

Cheesecake Bites

Updated Oct 13, 2020Published Nov 13, 2018 By Julia 42 CommentsThis post may contain affiliate links.

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.
mini cheesecake bites topped with raspberries

Cheesecake Bites

5 from 13 votes
PRINT PIN EMAIL
Prep: 20 minutes mins
Cook: 25 minutes mins
Yield: 12 servings

INGREDIENTS

Crust:

  • 3/4 cup almond flour (Note 1)
  • 3 tablespoons salted butter, melted
  • 1 tablespoon confectioners swerve sweetener (Note 2)

Filling:

  • 2 (8-ounce) bricks cream cheese (Note 3)
  • 3/4 cup confectioners swerve sweetener (Note 2)
  • 2 large eggs
  • 1/4 cup heavy whipping cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries, plus more for topping (Note 4)

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  
Vitamin A 12% · Vitamin C 2% · Calcium 5% · Iron 5%

PHOTOS

mini cheesecake bites topped with raspberries
step by step making almond crust for cheesecake
step by step making filling for cheesecake

NOTES & TIPS

(1) Almond Flour. About 3 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Some readers have enjoyed substituting with ground pecans or walnuts. Don’t substitute with coconut flour, which is more absorbent than almond flour.
(2) Sweetener. Crust: 1 tablespoon = 0.4 ounces weight. Filling: 3/4 cup = 3 ounces weight. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. If you use a different type of sweetener, you can use the amount listed in the recipe if your sweetener also measures the same as regular powdered sugar. Otherwise, you’ll have to calculate the converted amount. Your sweetener’s packaging should indicate how its sweetness compares to sugar. If your sweetener is granulated, you can powder it by running the granules through a blender like a Nutribullet.
(3) Cream Cheese. Two standard bricks = 16 ounces total. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(4) Raspberries. About 3 ounces weight. If desired, set aside extra raspberries for topping.
(5) Room Temperature Ingredients. It’s important to remove cold ingredients — cream cheese, eggs, heavy whipping cream — from the refrigerator at least 30 minutes before starting the recipe. You want to give them time to come to room temperature, helping to ensure a smooth and creamy batter. Otherwise, you might end up with a lumpy batter.
(6) Baking Cups. I recommend using silicone baking cups because they keep their shape, which makes it easier to form a flat almond crust along the bottom of the cups. It’s a bit harder to do so using foil or paper cupcake liners.
(7) Making Filling. Don’t over-mix while beating the batter, or you’ll end up with a fluffier and more voluminous batter (and have way too much batter for the amount of almond crust). At every step, the batter should be mixed until the ingredients are incorporated and smooth, and no more. This will give you a rich and dense New York style cheesecake. I provide electric mixer time estimates in the recipe to give you an idea, based on a 5-speed KitchenAid electric hand mixer. I recommend using a low speed; beating at higher speeds introduces more air into the batter, which should be avoided.
(8) Serving / Storage. Each mini cheesecake is delicious by itself, with a dollop of whipped cream, or topped with fresh berries. Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Once frozen, thaw in the refrigerator overnight.
(9) Carbs. The nutrition calculation assumes you are using an erythritol-based sweetener like Swerve, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.
(10) Flavor Options. This recipe is a great cheesecake base and you can easily incorporate additional flavors. Here are a few ideas: (1) Replace the raspberries with blueberries, blackberries, or chopped strawberries. (2) Make a sauce or drizzle using a sweetener and fruit puree (e.g., Blueberry Jam). (3) Change up the crust by replacing some or all of the almond flour with ground pecans or ground walnuts. (4) Mix pumpkin puree and spices into half of the batter to form a pumpkin cheesecake layer, like in Pumpkin Cheesecake Bars.

More Low Carb Copycats

closeup view of jalapeno cornbread

Jalapeño Cornbread

candied pecans in white bowl

Candied Pecans

keto fried chicken served on white plate

Fried Chicken

raspberry smoothies in glasses

Raspberry Milkshake Smoothie

Filed Under: Desserts, Low Carb, Low Carb Copycats, Per Serving: Under 5g Net Carbs Tagged With: 31-60min, 6-10ingredients, almond flour, cream cheese, eggs, erythritol, gluten free, heavy cream, lemon, oven, thanksgiving, vanilla extract, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

Previous Post: « Instant Pot Tandoori Chicken
Next Post: Crustless Quiche »
4000
Did you make this? Rate this recipe:




4000
Did you make this? Rate this recipe:




newest oldest most voted
Beverly Rucks

Thank you for your clear instructions and your tips. Your recipes are always so good!

Vote Up2Vote Down  Reply
4 years ago
Lori Vierling

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!

Vote Up2Vote Down  Reply
5 years ago
Nicole

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.

Vote Up0Vote Down  Reply
2 years ago
BLD

I have used crushed pecans and butter for crust. It’s wonderful!!

Vote Up2Vote Down  Reply
5 years ago
Tina Marie

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!!

Vote Up2Vote Down  Reply
6 years ago
Kat

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!

Vote Up1Vote Down  Reply
4 years ago
Sharon

These were simple and delicious! It was a hit in my household!

Vote Up1Vote Down  Reply
5 years ago
Josie

Can I let them cool in the muffin tin? I don’t have silicone cupcake cups. Making them now 🙂

Vote Up1Vote Down  Reply
5 years ago
Julia

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!

Vote Up1Vote Down  Reply
5 years ago
Nicole

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.

Vote Up1Vote Down  Reply
2 years ago
Alana

Just tried this recipe and I am SUPER impressed. Was quick and delicious. Thank you for the recipe!

Vote Up1Vote Down  Reply
6 years ago
Midoreo Cookie

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!

Vote Up1Vote Down  Reply
6 years ago
Marcie

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

Vote Up0Vote Down  Reply
5 years ago
Jas

Just made these but used stevia instead of swerve and strawberries instead of raspberries. So good!

Vote Up1Vote Down  Reply
6 years ago
Channing

Could I substitute HWC for half & half?

Vote Up0Vote Down  Reply
1 month ago
Julie Crump

Best keto cheesecake I’ve tasted so far! Smooth, creamy and tasty!

Vote Up0Vote Down  Reply
2 years ago
Nicole

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?

Vote Up0Vote Down  Reply
2 years ago
Julia

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!

Vote Up1Vote Down  Reply
2 years ago
Jessica

How can I convert this recipe for the egg molds in the instant pot? What would be a good cook time?

Vote Up0Vote Down  Reply
3 years ago
Kaila

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

Vote Up0Vote Down  Reply
4 years ago
Julia

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.

Vote Up0Vote Down  Reply
4 years ago
Jennifer

Any substitute for egg? I really want to make these.

Vote Up0Vote Down  Reply
4 years ago
Connie Everhart

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.

Vote Up0Vote Down  Reply
5 years ago
Julia

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.

Vote Up1Vote Down  Reply
5 years ago
Vera

Yum! Wonderful!

Vote Up0Vote Down  Reply
5 years ago
SUNNY WEITKEMPER

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.

Vote Up0Vote Down  Reply
5 years ago
Cherie A Rangel

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

Vote Up0Vote Down  Reply
5 years ago
Nicole

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. 🤷‍♀️

Vote Up0Vote Down  Reply
2 years ago
Leisa

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! ❤️

Vote Up0Vote Down  Reply
5 years ago
Shelly

What ratio of pecans can you use?

Vote Up0Vote Down  Reply
6 years ago
Tasha Christopherson

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. ☺️🙏🏻

Vote Up0Vote Down  Reply
6 years ago
Julia

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.

Vote Up4Vote Down  Reply
6 years ago
Vanessa

Can these be made in regular paper cupcake liners?

Vote Up0Vote Down  Reply
6 years ago
Julia

That should be fine.

Vote Up0Vote Down  Reply
6 years ago
Nicole

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.

Vote Up0Vote Down  Reply
2 years ago
Tiffany

Can I make this without the crust? Nut allergy 🤦🏽‍♀️

Vote Up0Vote Down  Reply
6 years ago
Julia

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.

Vote Up0Vote Down  Reply
6 years ago
Lauren

Try coconut flour instead? I think you use 1/3 the amount of almond flour but google the equivalencies just to make sure.

Vote Up0Vote Down  Reply
6 years ago
TammyMcClurg

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?

Vote Up0Vote Down  Reply
6 years ago
Julia

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.

Vote Up0Vote Down  Reply
6 years ago

Primary Sidebar

Trending Recipes This Month:

mushroom burger casserole served in white bowl

Mushroom Cheeseburger Casserole

pan seared swordfish served on a plate

Pan-Seared Swordfish

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

shrimp avocado salad in wooden bowl

Easy Shrimp Avocado Salad with Tomatoes

fried cabbage and potatoes served in white bowl

Fried Cabbage and Potatoes with Bacon

Footer

About

Terms And Conditions
Privacy Policy

Search

Copyright © 2015–2025 · Savory Tooth

MENU
  • Home
  • Recipes By Course
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Recipe Collections
    • Instant Pot
    • Low Carb
    • Asian Takeout
    • One Pan Meals
  • Boston Restaurant Reviews