Mini Cheesecakes
Creamy, single-serve cheesecakes on a buttery almond crust, baked in a muffin tin in about 20 minutes. No water bath, no cracking worries, and they freeze beautifully.
Nutrition per serving
1 mini cheesecake- Net carbs
- 3.1g
- Calories
- 215kcal
- Protein
- 5g
- Fat
- 20g
- Total carbs
- 13 g
- Fiber
- 0.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate: Melted unsweetened chocolate and cocoa beaten into the filling make rich, truffle-like chocolate mini cheesecakes.
- Beat the cocoa and extra sweetener in with the powdered erythritol, then the lukewarm chocolate before the sour cream. Bake 20–24 minutes.
Strawberry swirl: A quick strawberry purée swirled through each cheesecake gives pretty pink ribbons and a fresh, tart note.
- Simmer the strawberries in a small saucepan for 8–10 minutes, mashing as they soften, until reduced to about ¼ cup of thick purée. Cool completely.
- Fill the liners, dot each with a teaspoon of purée and swirl with a toothpick before baking.
No-bake (egg-free): Whipped cream folded into the filling instead of eggs makes light, mousse-like cheesecakes that set in the fridge — egg-free and no oven time for the filling.
- Bake and cool the crusts. Beat the filling without the eggs, then whip the cream to stiff peaks and fold it in.
- Spoon over the crusts and refrigerate at least 4 hours, until set.
- Crust
- Filling
- Crust
- Filling
- Also add
- Crust
- Filling
- Also add
- Crust
- Filling
-
2 large eggsleave out - Also add
Estimated cost $10.32 for 12 servings ($0.86 each) · how we estimate
Instructions
-
Heat the oven to 325°F (165°C) and line a 12-cup muffin tin with foil or paper liners.
-
Stir the almond flour, granulated erythritol, salt and melted butter together until it looks like damp sand. Press about 1 tablespoon firmly into the bottom of each liner with the base of a small glass. Bake 8–10 minutes, until fragrant and lightly golden.
-
Beat the cream cheese on medium-low for 1–2 minutes, until completely smooth, scraping the bowl. Beat in the powdered erythritol, then the sour cream, vanilla and lemon juice.
-
Add the eggs one at a time on low speed, mixing only until each one disappears — over-beating whips in air that makes the tops puff and crack.
-
Divide the filling over the crusts (about 3 tablespoons each, almost to the top of the liners) and tap the pan on the counter to release bubbles.
-
Bake 18–22 minutes, until the edges are set and the centers are slightly puffed but still jiggle a little when you nudge the pan (about 150°F/66°C in the middle).
-
Cool in the pan for 30 minutes — the centers sink slightly, which is normal — then refrigerate at least 3 hours before serving.
Tips for success
-
Room-temperature cream cheese, sour cream and eggs are the key to a smooth, lump-free filling; take them out of the fridge an hour ahead. - Minis bake quickly and evenly, so they need no water bath, and the slight dip that forms as they cool makes a perfect well for toppings.
- Top each one with a spoonful of raspberry chia jam, fresh berries or a drizzle of salted caramel sauce.
Nice to have, not needed
- Foil liners hold their shape and peel away cleanly — paper liners work, and a silicone muffin pan needs no liners at all.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 2 months
Reheat: Serve chilled; thaw frozen cheesecakes in the fridge for 2–3 hours, or on the counter for about 30 minutes.
Prep tip: Freeze them plain in their liners on a tray, then bag them; add toppings after thawing.
Refrigerate, covered, up to 5 days, or freeze untopped cheesecakes up to 2 months.
Variations
3 variations, each with its own ingredients and macrosChocolate
FlavorMelted unsweetened chocolate and cocoa beaten into the filling make rich, truffle-like chocolate mini cheesecakes.
- + 2 oz unsweetened baking chocolate
- + 2 tbsp unsweetened cocoa powder
- + 2 tbsp extra powdered erythritol
3.8 g net · 247 kcal · 5.9 g protein · 23 g fat · ≈$1.06 per serving (+0.7 g net carbs vs the original)
Strawberry swirl
FlavorA quick strawberry purée swirled through each cheesecake gives pretty pink ribbons and a fresh, tart note.
- + ¾ cup strawberries
3.6 g net · 218 kcal · 5.1 g protein · 20 g fat · ≈$0.94 per serving (+0.5 g net carbs vs the original)
No-bake (egg-free)
DietWhipped cream folded into the filling instead of eggs makes light, mousse-like cheesecakes that set in the fridge — egg-free and no oven time for the filling.
- + ½ cup heavy cream
- no eggs
3.3 g net · 237 kcal · 4.2 g protein · 23 g fat · ≈$0.92 per serving (+0.2 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
