Keto Mini Cheesecake Cups (Crustless)
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-by-step photos:
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.
Other than Lakanto Monk Fruit Powdered, you can use Swerve Confectioners since both have a 1:1 ratio. Besti Monk Fruit with Allulose powdered sugar is also a great choice with no bitter after-taste.
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.
Keto Chocolate Chip Cheesecake Muffins
20 Tasty Keto Chocolate Recipes
Lemon Blueberry Cheesecake Muffins
Recipe for these mini keto cheesecakes without crust:
Keto Mini Cheesecake Cups (Crustless)
Ingredients
- 2 8 oz blocks of Philadelphia cream cheese, softened
- ½ cup Lakanto Monkfruit Classic
- 2 large eggs
- ½ tsp vanilla extract
Instructions
- 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.
Notes
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.
Nutrition
I made these tonight and the middle didn’t set. Don’t k ow what I did wrong. They look just like the picture but the middle still looked like it needed to be cooked. I even left it another 10 min but same result.
Hmmmm…..I’m not sure. We’ve made these so many times and each time they turn out perfectly.
The eggs may have been too large, adding too much extra moisture. Also check your oven temperature. Just a couple of suggestions,
The recipe uses swerve, is this granulated or powdered swerve?
I use granulated Swerve in this recipe.
Can you use the powdered?
I’ve only tried as is.
I made these today using a different sweetener that I had on hand. They tasted fantastic and were very satisfying. I used Philadelphia cream cheese (Canada) brand. 12 servings.
Nutrition: 113 calories each
1g net carbs (3g minus 2g dietary fiber)
4g protein
10g fat
Awesome! Thanks!
Sorry to advise that MFP got nutritional info WRONG … I reported problem but doubt they’ll even see my message….
The nutritional info from MFP states that each serving has 113 calories, 3g carbs, 2g fiber, 3g sugar, 4g protein, and 10g fat.
NONE of the 4 items entered as ingredients in the recipe and listed below has any fiber whatsoever.
hence, revised MACROS are as follows
Nutrition: 113 calories each
3g carbs
4g protein
10g fat
Thanks so much for the updated information. I have noticed that different brands of cream cheese have varying amounts of carbs.
Philadelphia cream cheese has<1 carb…swerve ( erythritol has 4 carbs but it's 0 net carbs….eggs have no carbs…so not sure how that equals to 3 carbs
Eggs do have carbs according to what I’ve researched. 0.6g in a large egg such allows cartons to say 0g
Good deal. Thanks for commenting.
my ap came up with 139 calories per muffin. I’m not concerned – what’s important is they are sugar free, gluten free, nut free, chocolate free and low carb – great for taking to a group event – Thanks for the recipe. I’m putting toppings in small bowls, so people can have what they want – chocolate, carmel, fruit and whipping cream.
Awesome! Hope they are a hit!
MFP gives you the opportunity to agree with macros & you can change them
Love this recipe Kasey! Do you have a mini key lime cheesecake recipe ? Appreciate your help! ❤️
Sure don’t. Sounds good though!!
Just add lime juice lime zest
What sweetner did you use? And did you use the same measurements?
So excited to find this recipe! We’ve made keto cheesecake before and hated the crust. I like that this is just the filling. Perfect. Thank you for your blog!
Awesome!
I make my keto crust with pecans, butter and your preferred keto approved sweetener. But these look delish. Might try a mixed batch! Half with crust and half without!
Yum! I’ll have to try your crust recipe. If it turns out as yummy as it sounds for me, I’ll have to post it as an alternative. Thanks!
I would add cinnamon to the crust – based on my momma’s recipe for cheesecake.
Sounds yummy!
What is the ratio for the pecan crust and butter please?
There is no butter in the crust.
Is it 28 oz of cheese?
It’s 2 eight oz packages of cream cheese.
Thanks I had the same question
I just made this and the flavor is wonderful! Im not sure if it baked all the way through. Is the middle supposed to be gooey?
Mine isn’t usually gooey in the middle. Every oven is different. You may need to cook it a few minutes longer.
Do we use mini muffin trays or regular?
You can use whatever you’d like, but I used regular.
Omg…awesome
So delicious and so simple!
Tastes great! I made these 3 times already hahaha.
But I was wondering if the middles if these cakes are supposed to be sunken in? I made them plain and when they cool the sink in the middle. The next few times I’ve topped them off with some strawberries and blueberries. And still the middles sink in when cooled or cold. I don’t mind this if it’s just for me, but not to sure about how it looks for parties. Thanks
So glad you love them. They do tend to sink in a little. If I serve these at a party, I had a little homemade whipped cream to the top with a sprinkle of cinnamon.
Is there any other sugar we can use beside swerve?? Need to find it still
You are welcome to use your favorite sugar substitute but the taste and amount may change.
I get my Swerve on Amazon. I think you can also get it from VitaCost
Amazon carries all varieties of swerve.
Can you make these with powder Swerve
I’m not sure, you’ll have to test it to see if it works.
WOW — SO GOOD, SO EASY!
Made 1/2 batch to try it out and used silicone muffin cups — instead of making 6 [which would be 1/2 of the recipe] I made 8. They were adorable and delish topped with a couple raspberries each and a scoop of unsweetened whipped cream. Oh, and I also halved the sweetener amount called for in the recipe and used Swerve confectioners…we don’t eat many sweetened foods so this was just perfect. I am in LOVE with this recipe, thank you sooooo much <3
So glad you enjoyed it!
I used swerve but its gritty. Should i be using powdered swerve? Is there a trick to getting it to not do that?
I’ve never noticed it to be gritty. Perhaps try using Swerve confectioners?
For the ladies who have issues with the middles not setting, or being to soft in the middle after baking. Try leaving your eggs and cream cheese out for about 30 minutes allowing them to become room temperature. This helps to incorporate your ingredients into a more smooth consistent batter for even baking. Using cold ingredients tend to leave lumps not blended well enough to bake even causing the middles to be soft and sunk in.
Great tips. Thanks!
I put my eggs in a bowl of warm water while I’m getting my ingredients ready. By the time I’m ready to use them they aren’t cold anymore.
Oh. My Gosh. These are so good. And so simple!! A friend made them over the weekend and I just gushed about them so he shared the recipe with me. Made them last night and paired with a dollop of whipped cream and some cut up strawberries. I felt like I was in heaven!! Thank you for this amazing recipe that will now be a staple in my weekly rotation!!
Awesome! Glad you enjoyed them. They are a family favorite for sure.