These Keto Mini Cheesecake Cups are creamy, rich, and perfectly portioned with just FOUR ingredients! Each cheesecake is 1g of net carbs, so they are a simple low carb dessert you’ll want to store in the fridge or freezer at all times.
How to make mini keto cheesecakes
This cheesecake recipe is my favorite way to portion control! They are made crustless with a few simple ingredients that are mostly high in fat. Best of all, no springform pan is needed! Throw in an alternative sweetener, they are 100% keto-friendly and 100% delicious! Creamy, rich, and smooth, these bites are that high fat, sugar-free dessert we all crave on this diet.
I like to think of these cheesecakes as cupcakes since they use cupcake liners to hold them and can be topped with whipped cream, which reminds me of frosting. You can top them with fresh fruit, chocolate sauce, or nuts too! What more could you want from a keto dessert?
4 Simple Keto Cheesecake Ingredients:
- Cream Cheese- I love Philadelphia Cream Cheese! It tastes delicious and actually has fewer carbs than those generic versions.
- Sweetener- I originally used Lakanto Monkfruit Powdered sweetener in this recipe. It adds sweetness to your cheesecakes without any carbs, calories, or bitter after-taste! *See other sweetener options below.
- Vanilla Extract- Adds incredible flavor to your cheesecakes. Try to look out for real vanilla as opposed to imitation vanilla.
- Eggs- The eggs provide more protein and are the key ingredient to helping solidify your cheesecakes while they bake.
Step 1: It is essential to make sure your cream cheese is softened for it to blend well. You can leave it out on the counter to soften or pop it into the microwave for a few seconds. This will prevent small lumps in your batter.
Step 2: Add vanilla extract, eggs, and sweetener of choice. I used Lakanto Monkfruit Powdered sweetener when I first posted this recipe, but have tried with several different sweeteners since.
Step 3: Blend all the ingredients in a bowl using a hand or standing mixer until creamy and smooth.
Step 4: Distribute the cheesecake filling evenly among each muffin cup and bake for 18-20 minutes. It is okay for them to be slightly jiggly in the middle. *You can use regular-sized muffin liners or cupcake liners. I recommend using these parchment paper muffin liners from Amazon.
Step 5: Allow your cheesecakes to cool completely before eating them. Top with fruit, whipped cream, or chocolate sauce and enjoy!
Other sweetener options:
Here are other keto sweetener options you can use. Just make sure to use powdered, aka confectioners sugar, as opposed to granulated. Powdered sugar is finer and will dissolve into the batter easily without leaving large granules behind.
Total net carbs per serving
These low carb mini cheesecakes have just 1g of net carbs per serving! How awesome is that?
How to store your mini cheesecakes
Store your cheesecakes in the fridge in an airtight container for about five days. You can also freeze them! Cheesecake freezes very well, so if you’re doing this, I recommend wrapping 1 or 2 bites together in plastic wrap. This will allow you to pull them out in portions. If you plan on adding them to a container, keep the liners on them or use parchment paper to separate your cheesecakes, so they do not stick to each other.
Frozen cheesecake should last between 4-6 months. Thaw each at room temperature, or overnight in the fridge until they are fully defrosted.
Common cheesecake questions:
Do I need to line my muffin tins? Yes. Because this recipe has no crust, the cheesecake batter will stick to your tins. I recommend using these parchment paper muffin liners from Amazon. They make such a huge difference because nothing sticks at all, leaving perfectly neat, bite-sized cheesecakes.
Can I add other ingredients to this recipe? This cheesecake recipe is so versatile and can be prepared in a few different ways. You can add peanut butter to make mini keto peanut butter cheesecakes. Or add pumpkin puree to make pumpkin cheesecake bites. Fresh fruit like strawberries or blueberries is also delicious in the batter.
Why did my cheesecakes crack/sink? It is normal for cheesecakes to fall a bit in the center. There are extra, tedious steps involving temperature and water baths you can take to prevent sinking and cracking, but they would make this simple recipe much more tedious and are not worth the extra time especially if you are the only one eating them! They still will taste delicious! You can read more about how to prevent your cheesecake from cracking here.
How many net carbs are there per serving? There are 1g of net carbs per serving. A serving is one cheesecake cup!
My batter is lumpy. What do I do? If your batter seems a little lumpy, just beat it for a little longer, and it will come together smoothly. Keep in mind that over-beating your cheesecake batter will add more air to your batter, which can cause cracks.
What are some keto-friendly cheesecake toppings I can use?
You can add so many delicious toppings to your cheesecakes. Here are some easy, tasty ones you will love:
- Chocolate Sauce- (Use Lily’s Chocolate Chips and melt some in the microwave. Then drizzle your sauce over the top!)
- Fresh Fruit- Any berry would be delicious served with your cheesecake!
- Berry Sauce– A strawberry or blueberry sauce is the most popular cheesecake toppings. They are very simple to make at home and don’t require many ingredients other than the fruit and your sweetener of choice. Here is a keto-friendly strawberry sauce recipe you might like. You can do this with raspberries or blackberries as well!
- Caramel Sauce– How can this be bad? This caramel sauce uses just 4 ingredients and would be perfect drizzled over your mini cheesecakes!
- Chopped Nuts- Freshly chopped nuts like pecans, walnuts, or peanuts would be the perfect crunchy addition while adding some healthy fat!
- Freshly Whipped Cream- If you’re on the keto diet, you most likely have heavy whipping cream in your fridge. Fresh whipped cream is SO easy and takes less than 5 minutes to whip up!
- Shredded Coconut- Coconut flakes are deliciously high in fat, which is great for this recipe. Just make sure to use unsweetened coconut!
More Keto Cream Cheese Desserts:
I love serving up dessert as a special treat after dinner. These keto cheesecakes are my favorite, but we have tons of other delicious and easy to make keto-friendly recipes. You can check out our complete Keto Recipe Index for more ideas, or check out my personal favorites listed below.
Recipe for these mini keto cheesecakes without crust:
Keto Mini Cheesecake Cups (Crustless)
- 2 8 oz blocks of Philadelphia cream cheese, softened
- ½ cup Lakanto Monkfruit Classic
- 2 large eggs
- ½ tsp vanilla extract
- Preheat oven to 350°F.
- Soften cream cheese in the microwave until just softened.
- Add all other ingredients to cream cheese and mix on medium/high until completely smooth.
- I recommend lining muffin tins with parchment paper muffin liners. You can find them here. Line 12 muffin tins with parchment paper muffin liners and pour equal amounts of batter into each cup.
- Bake for 18-20 minutes. Do not overbake!
- These are best served cold with a couple of berries and a dollop of freshly whipped topping.
Why did my cheesecakes crack/sink? It is normal for cheesecakes to fall a bit in the center. There are extra, tedious steps involving temperature and water baths you can take to prevent sinking and cracking, but they would make this simple recipe much more tedious and are not worth the extra time especially if you are the only one eating them! They still will taste delicious! You can read more about how to prevent your cheesecake from cracking here. How many net carbs are there per serving? There are 1g of net carbs per serving. A serving is one cheesecake cup! My batter is lumpy. What do I do? If your batter seems a little lumpy, just beat it for a little longer, and it will come together smoothly. Keep in mind that over-beating your cheesecake batter will add more air to your batter, which can cause cracks.