Keto Mini Cheesecake Cups (Crustless)

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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.

mini plain cheesecake in liner with whipped cream on top

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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:

philadelphia cream cheese in squares in a clear bowl

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.

cream cheese, sugar substitute, eggs and vanilla extract in a clear bowl

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.

keto cheesecake batter in a clear bowl with beaters and cracked egg shells on table

Step 3: Blend all the ingredients in a bowl using a hand or standing mixer until creamy and smooth.

cheesecake batter in a muffin tin with fresh fruit in background

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.

baked mini keto cheesecakes on a cooling rack

Step 5: Allow your cheesecakes to cool completely before eating them. Top with fruit, whipped cream, or chocolate sauce and enjoy!

mini cupcake in liner cut in half with whipped cream on top

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.

small cheesecakes in cupcae liner on a plate with a fork and berries on the side

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

Keto Low Carb Pumpkin Crisp

Keto Easy Strawberry Pie

Lemon Blueberry Cheesecake Muffins

 

Recipe for these mini keto cheesecakes without crust:

no crust cheesecake cupcakes in cupcake liners with whipped cream on top
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4.77 from 47 votes

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.
Prep Time12 minutes
Cook Time20 minutes
Resting Time20 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American, casual
Keyword: Keto Cheesecakes
Servings: 12 Cheesecake Muffins
Calories: 144kcal
Author: Kasey Trenum

Ingredients

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

The sugar alcohols from the Lakanto Monkfruit are not included in the nutritional information since most subtract to calculate net carbs.
Keep refrigerated in a sealed container for 4-5 days. Freeze for 4-6 months.
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.

Nutrition

Serving: 1Cheesecake Muffin | Calories: 144kcal | Carbohydrates: 1g | Protein: 3g | Fat: 14g | Cholesterol: 27mg | Sodium: 10mg | Potassium: 10mg | Vitamin A: 40IU | Calcium: 4mg | Iron: 0.1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

no crust cheesecakes in cupcake liners with whipped cream on top and berries on a plate

108 Comments

    1. The nutritional info is provided per cheesecake so that you can determine your own serving size.

    1. The nutritional information is provided per mini cheesecake so that you can determine your own serving size.

  1. I made these tonight and WOW they were delicious. I turned on broil for a few minutes to get a nice golden brown on top and topped them off with some blueberries.
    Just was wondering what the nutrition guide was for this recipe?

    1. Hey Cheyanne glad you enjoyed. I have updated the recipe to include the nutritional info on the recipe card.

  2. I made these today using Jordan’s cheesecake skinny syrup and omitting the swerve. They are delicious. I topped them with some strawberries and. Tad of reddi-whip. Love this little treat.

  3. These are soooooo good!!! You should definitely eat them cold. I ate one right after it came out of the oven and it wasn’t set. I almost tossed them and figured I’d try it cold. So glad i did.

  4. Just made these this afternoon, on day 5 of keto & needed to cut my sweet tooth. I cooked them about 30 minutes vs 20. Tasted one and put them back in for another 10 minutes for a total of 40 minutes. The tops are perfect but the bottom is still a little “wet” after sitting for 30 minutes, Maybe next time I’ll only use one egg but otherwise they’re delightful & will be kept in my arsenal of things to eat.

    1. If you substitute just make sure you use the same type of sweetener. (granular for granular, etc.)

  5. 5 stars
    Very excited to serve these as an alternative at Easter. I tasted the creamy goodness before baking. I’ll also offer a cooled blueberry compote for topping. Thank you for the recipe!

    1. I haven’t fixed them that way before but I’m sure you can. Just watch them to see when they’re done.

  6. 5 stars
    This is our absolute favorite keto recipe! It has helped keep us going when the urge to eat sweets has kicked in! Thank you so much!

4.77 from 47 votes (37 ratings without comment)

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