Today I have been experimenting with making cheesecake bites. The idea is to create a healthier version of the classic dessert, without the guilt factor. I have found that the key to keeping the cheesecake bites low in carbs is to use a low carb crust when baking. A healthier crust is also better for you as it contains more fiber and nutrients. This crust is made with almond flour which is incredibly nutritious.
With these keto mini cheesecake bites, you can enjoy a cheesecake without the time and fuss of making one from scratch. And it only takes a handful of ingredients! This recipe is gluten-free and grain-free as well. These keto mini cheesecake bites are perfect for keto dieters and healthy eaters alike.
This article contains affiliate links, and we may receive a small commission if you make a purchase on our website. This mini keto cheesecake recipe has a crispy crust that melts in your mouth, is perfectly rich and super creamy. The irresistible vanilla flavor makes this the best keto cheesecake ever. 
Are you craving cheesecake when following a keto diet, but don’t want to make a classic keto cheesecake? You can easily bake the cheesecake in a muffin tin, which is great for portion control. And I love that they are super easy to make with simple ingredients and only 3 grams of net carbs per serving !!!!.
Mini Keto Cheesecake
If you always love classic New York cheesecake, you have to try these divine keto cheesecakes in one sitting. You guys have been asking for a keto cheesecake recipe for a long time, and I can finally share the best foolproof recipe that anyone can make. Even though this recipe is for keto cheesecake muffins, I guarantee that no one will see the difference. The bottom is incredibly crispy and the sugar-free cheesecake filling is silky smooth and melts in your mouth. They are delicious with a variety of toppings, so serve them with anything. This is my favorite, and everywhere I go, people love this low-carb dessert. 
Ingredients for a keto cheesecake
The ingredients you need for this recipe are very important for low-carb cooking, and I don’t recommend making substitutions. These low-carb mini cheesecakes are made with whole cream cheese and an almond flour crust. So this is a gluten-free and grain-free recipe! Here’s everything you need to make the best keto cheesecake: For a grain-free crust
- Almond flour –we use almond flour instead of graham cracker crust, which is usually the main ingredient in cheesecake.
- Choose unsalted butter–and use four tablespoons of melted butter for this crust recipe.
- Sweetener –You can use granular or powdered sweeteners–– whatever you have in your pantry. My favorites are the allulose or the monk fruit because they have no aftertaste.
- Cinnamon –This ingredient is optional, but I think it adds a delicious touch to this keto cheesecake.
PS: Use LOWCARBSPARK10 at checkout for 10% off to get my favorite keto sweeteners! for keto cheesecake filling
- Cream Cheese– Whole, soft cream cheese is just what you need for these cheesecakes.
- Sweetener– I recommend using low-carb sweeteners or powdered sugars, such as erichtutol, allulose or monk fruit.
- Eggs – Use large eggs at room temperature. They are needed to bind the ingredients in this recipe.
- Pure vanilla extract – use the best quality you can find, so the flavors don’t disappear during cooking.
How to make mini cheesecakes
Form a crust
- Preheat oven to 350F/180C.
- Mix the almond flour, melted butter, sweetener, cinnamon and a pinch of salt. Mix until a crumbly dough forms.
- Press cake mix into muffin tins.
- Bake the cakes until light brown. Remove from oven and let cool.
Cheesecake topping preparation
- Beat the cream cheese, eggs, sweetener and vanilla extract with an electric mixer for 2 to 3 minutes or until creamy. Scrape the edges occasionally and then stir again.
- Put about a tablespoon of the cream cheese mixture into each muffin tin.
How long should I bake mini keto cheesecakes
- Bake at 350F/180C for 18-20 minutes or until top is solidified.
- Refrigeratemini cheesecakesin a muffin tin.
- Cooling: Cover with cling film and place in the fridge. Wait at least 2 hours before serving.
- Toppings – Serve right out of the fridge with toppings of your choice.
When the cheesecake is completely cooled, it can sink into the middle. This is not a problem, as you can use this part to serve a sauce or fresh berries in. I finished it off with the best keto cream frosting, low-carb fruit and a few fresh mint leaves. VERY IMPORTANT! 
The best toppings for mini keto cheese cakes
Storage of food waste
- Store these cheesecake pieces in an airtight container in the refrigerator for up to 3 to 4 days.
- This mini keto cheesecake recipe is freezer safe. You can freeze them in an airtight container. Thaw in the fridge and serve!
Tips for perfect Mini Keto Cheesecakes
- Use a high quality, high fat cream cheese such as. B. Philadelphia.
- Use room temperature ingredients to avoid lumps of cream cheese in the batter.
- For best results and even mixing, use an electric hand mixer.
- Try not to overmix the cheesecake batter. This will keep more air in the filling, causing the muffins to collapse in the middle as they cool.
- Don’t overcook if you like creamy keto cheesecake.
- Be patient and put it in the fridge for at least 2 hours or overnight.
- Add toppings just before serving.
More delicious keto desserts
This mini cheesecake recipe has a crispy crust that melts in your mouth, is perfectly rich and super creamy. The irresistible vanilla flavor makes this the best keto cheesecake ever.
- Preheat oven to 350F/180C. Place 12 paper or silicone muffin tins in the muffin pan. Spray with non-stick cooking spray. Set it aside.
- Prepare the cake: In a large bowl, mix the almond flour, melted butter, sweetener, cinnamon and a pinch of salt. Stir well to combine.
- Add four tablespoons of melted butter and stir.
- Press about a tablespoon of the cake mix firmly into each liner.
- Bake in preheated oven for 5 to 8 minutes or until lightly browned.
- Prepare the cheesecake topping: Place the softened cream cheese, eggs, sweetener, vanilla extract and salt in a large bowl. Beat with an electric mixer until smooth and creamy.
- Pour the cheesecake filling over each prepared cake. You’ll need about a tablespoon per mini cheesecake.
- Bake 18 to 20 minutes or until top is light brown. Let cool in the pan and refrigerate for at least 2 hours.
- Decorate with cream cheese frosting, fresh berries, keto caramel or sugar-free raspberry sauce. Have fun!
Continued directions – Prepare the miniature cheesecake base 3 days in advance and store in the refrigerator. Then prepare the filling and bake it overnight before serving. Nutritional information Quantity per serving. How do we calculate the nutritional information? Nutritional information was extracted from the nutritional information in the U.S. Department of Agriculture’s food database. Our nutritional information is accurate, but if you use other products, make your own calculations. The net amount of carbohydrates is calculated by subtracting dietary fibre and sugar alcohols, which do not raise blood sugar levels. 
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Frequently Asked Questions
How many carbs are in a low carb cheesecake?
Our low carb cheesecake recipe has been a hit since we first introduced it a few years ago. While I do love having it every now and again, it can be a time-consuming recipe to prepare. So if you are on a low carb diet, or want to try low carb, this is the perfect recipe for you. The batter is quick and easy to prepare, so it will only take a few minutes for you to bake a delicious cheesecake that will satisfy your sweet tooth. In this article I’m going to show you how to make the Best ever Low Carb Cheesecake Bites. These are a real game changer for anyone wanting to follow a low carb diet!
Can you buy keto cheesecake?
That’s a Keto cheesecake question for you! You can do keto cheesecake! This is a question that has been asked many times and the answer is YES. There are many different cheesecake recipes that are delicious but also low carb. So YES, you can eat keto cheesecake . You may have heard of the keto diet, which is a diet that you can follow to lose weight, increase your energy, and feel better as well as live a healthier lifestyle. It’s a diet that revolves around protein, and has been around for quite some time. Still, you may want to know how can you get keto cheesecake, and the answer is now you can!
How do you get mini cheesecakes out of the pan?
I was so thrilled when I received this pan! It works great. The cheesecake batter is in one bowl, you put it in the pan and let it cook. It comes out perfect. The only complaint I have is that the mini cheesecakes do not cook fully in the time suggested on the package. It will take about 10-15 minutes to make mini cheesecakes. But I also don’t mind that. They are always yummy. You can make regular cheesecake in a cheesecake pan but making mini cheesecakes is a whole different thing altogether. Here is a quick look at how to make mini cheesecakes in different ways. The first method that we are going to be looking at is the traditional cheesecake method. You will need a spring form pan. You will also need to purchase a baking spray to grease the pan that you will be using. We would like to point out that we have found a recipe that is gluten free.
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