If you’ve been missing cheesecake since starting your keto journey, these mini cheesecake bites are about to become your new favorite dessert.
I know how hard it can be to find sweets that actually taste good and fit your macros at the same time. Most keto desserts either taste weird or don’t satisfy that craving for something rich and creamy.
These little cheesecakes are different though. They have all the flavor and texture you remember from regular cheesecake, but they’re made with ingredients that keep you in ketosis.
One of the things I really appreciate about this recipe is that it uses ingredients you probably already have in your kitchen. Cream cheese, eggs, almond flour, and butter are all keto staples that most people keep on hand.
These mini cheesecakes are perfect for so many situations. You can make them for a dinner party and impress your guests with a restaurant quality dessert. They’re also great for meal prep.
👍 Why You’ll Love This Recipe
Ready in Under an Hour: From start to finish, these cheesecake bites take less than an hour to make, including baking and cooling time. Most of that time is hands-off while they’re in the oven, so you can do other things around the house.
Uses Common Keto Ingredients: Everything in this recipe is probably already in your keto kitchen. Cream cheese, eggs, almond flour, and butter are all staples that most keto dieters keep on hand regularly.
Tastes Like Real Cheesecake: These mini cheesecakes don’t taste like diet food at all. The cream cheese gives them that rich, tangy flavor that makes cheesecake so addictive, and the sweetener blends in perfectly without any weird aftertaste.
✨ Recipe Ingredients
Cheesecake
- 8 oz Cream Cheese
- 1 Egg
- 1/2 cup Granular Sweetener
- 1 teaspoon Vanilla Extract
- 1/4 tsp Salt
Crust
- 1/2 cup Almond Flour – I recommend this one (amazon)
- 3 tablespoons Butter (melted)
- 1 1/2 tablespoons Sweetener
- 1/2 teaspoon Cinnamon
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 320°F and lining a 6-cup muffin tin with cupcake liners.
Step 2
We will make the crust by combining the almond flour, sweetener, cinnamon, and salt in a medium bowl. Mix well.
Step 3
Add the melted butter and mix until the dough is formed. Press it into the bottom of the muffin tin (divide it among the 6 cups).
Step 4
Bake for 15 minutes. Then, allow to cool for 20 minutes.
Step 5
Let’s make the cheesecake batter – beat the cream cheese with the sweetener, egg, salt, and vanilla. Pour it on top of the baked crusts and bake again for 20 minutes. Let it cool for about 40 minutes, then serve!
💡Tips
1. Let Your Cream Cheese Come to Room Temperature
This is probably the most important tip for getting smooth, lump free cheesecake filling. Take your cream cheese out of the fridge about 2 hours before you plan to start baking.
Cold cream cheese is really hard to mix and will create lumps in your filling no matter how much you beat it. When the cream cheese is at room temperature, it becomes soft and creamy, which means it will blend easily with the other ingredients.
You can tell it’s ready when you can easily press your finger into it and it feels soft all the way through.
If you forgot to take it out early, you can cut it into small cubes and let it sit for about 30 minutes, or microwave it for 10-15 seconds at a time until it’s soft.
2. Don’t Skip the Cooling Time
The cooling process is just as important as the baking itself, so don’t try to rush it even though it’s tempting. After you bake the crusts, let them cool for the full 20 minutes before adding the filling.
This prevents the hot crust from melting the cheesecake mixture and creating a weird texture. Then, after the final bake, let the cheesecakes cool completely for at least 40 minutes before eating them.
I know it’s hard to wait when they smell so good, but warm cheesecake has a soft, almost runny texture that’s not very appealing. As they cool down, the filling sets up and becomes that perfect creamy consistency you want.
2. Use Paper Liners for Easy Removal
Always line your muffin tin with paper cupcake liners before adding the crust mixture. This makes it so much easier to remove the finished cheesecakes without them sticking or breaking apart.
Without liners, the cheesecakes might stick to the pan, and you could end up with a mess when you try to get them out. The paper liners also make the mini cheesecakes look more professional and bakery like
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Keto Mini Cheesecake Bites
Print RecipeIngredients
Cheesecake
- 8 oz Cream Cheese
- 1 Egg
- 1/2 cup Granular Sweetener
- 1 teaspoon Vanilla Extract
- 1/4 tsp Salt
Crust
- 1/2 cup Almond Flour I recommend this one (amazon)
- 3 tablespoons Butter melted
- 1 1/2 tablespoons Sweetener
- 1/2 teaspoon Cinnamon
Instructions
- Start by preheating the oven to 320°F and lining a 6-cup muffin tin with cupcake liners.
- We will make the crust by combining the almond flour, sweetener, cinnamon, and salt in a medium bowl. Mix well.
- Add the melted butter and mix until the dough is formed. Press it into the bottom of the muffin tin (divide it among the 6 cups).
- Bake for 15 minutes. Then, allow to cool for 20 minutes.
- Let’s make the cheesecake batter – beat the cream cheese with the sweetener, egg, salt, and vanilla. Pour it on top of the baked crusts and bake again for 20 minutes. Let it cool for about 40 minutes, then serve!
Great Recipe