Keto Mini Cheesecakes

Creamy and delicate, these keto mini cheesecakes are crustless and gluten-free. Most importantly, they are delicious!

Creamy and delicate, with a pleasant vanilla flavor, these delightful keto mini cheesecakes are topped with a delicious blueberry compote.

They are perfect for hosting because you need to make them in advance. So there’s no need for last-minute frantic efforts in the kitchen, the enemy of gracious hosting.

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

1. Soft cream cheese
2. Sweetener
3. Vanilla extract
4. Egg
5. Coconut flour
6. For the blueberry topping: fresh blueberries, sweetener, and vanilla

How to make keto mini cheesecakes

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Beat the cream cheese, sweetener, and vanilla until smooth. Beat in the egg.
2. Transfer to greased foil-lined muffin cups and bake until set, about 20 minutes at 350°F.
3. Cool completely, then refrigerate.
4. To make the blueberry topping, heat the ingredients over low heat, stirring occasionally, for about 15 minutes. Refrigerate to thicken.

Room-temperature ingredients

To ensure a smooth texture and to get maximum volume from the eggs, all ingredients should be at room temperature.

This is the rule for all cheesecakes, as you probably know. I do the same thing when I make this wonderfully creamy keto cheesecake.

So try to remember to take everything out of the fridge at least an hour before you plan to start mixing the ingredients.

If you forget, you can soften the cream cheese in the microwave, in 10-second sessions, and dip the eggs in a bowl of warm (not hot) water for a few minutes.

Use foil liners

These keto mini cheesecakes stick to paper liners (even well-greased) but they don’t stick to greased foil liners.

Other alternatives that might work are buttered 4-oz ceramic ramekins, and possibly greased silicone liners.

Why do my keto mini cheesecakes sink in the middle?

Cheesecakes often sink in the middle or get cracks on top. While unsightly, this does not detract from their amazing flavor.

It’s no coincidence that so many cheesecake recipes call for a topping, such as a baked topping of sour cream or a fruit topping.

These cheesecakes never crack when I make them (as long as the ingredients are at room temperature). But they do sink a little in the middle, which is perfect for the blueberry topping.

Is this a healthy recipe?

I think it’s healthy for a dessert. It’s made of a short list of real-food ingredients, with no additives or preservatives. Blueberries are very healthy, and stevia is a safe sweetener.

And unless you have a specific issue that requires you to limit saturated fat, current research says that for most healthy people, dairy fat is fine.

How to store keto mini cheesecakes

Store them in the fridge, in an airtight container, for up to 4 days. Remove them from the fridge an hour before serving them. Store the cakes and the blueberry topping separately.

More tasty cheesecake recipes

Another mini cheesecakes recipe that I really like are these yummy mini chocolate cheesecakes. They’re very easy to make, and they are delicious. 

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4.96 from 73 votes

Keto Mini Cheesecakes

Creamy and delicate, these keto mini cheesecakes are crustless and gluten-free. Most importantly, they are delicious!

Prep Time10 mins

Cook Time20 mins

Rest time1 hr 30 mins

Total Time2 hrs

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings: 6 mini cheesecakes

Calories: 168kcal

Author: Vered DeLeeuw

INGREDIENTS

Cheesecakes:

• 1 tablespoon melted unsalted butter for the muffin cups
• 8 oz cream cheese, room temperature
• 1 teaspoon stevia glycerite (equals about 1/4 cup sugar)
• 1 teaspoon vanilla extract
• 1 large egg, room temperature

Blueberry Topping:

• 1/2 cup fresh blueberries
• 15 drops stevia glycerite (equals 1 tablespoon sugar)
• 1/2 teaspoon pure vanilla extract

INSTRUCTIONS

To make the mini cheesecakes:

• Preheat oven to 350 degrees F. Line 6 muffin cups with foil liners and brush the liners with melted butter.
• In a large bowl, combine the cream cheese, sweetener, and vanilla. With a handheld electric mixer set to medium, beat until very smooth, about 1 minute. Add the egg and beat until well-blended and fluffy, 1 more minute.
• Ladle the batter into the prepared muffin cups, filling them almost full. Bake until firm to the touch and a toothpick inserted in center comes out clean, about 20 minutes.
• Cool 10 minutes in pan on a wire rack, then transfer to wire rack to cool 20 more minutes, and finally to the fridge for about an hour.

To make the blueberry topping:

• Place the blueberries, sweetener, and vanilla in a small saucepan and mix gently. Heat over low heat.
• Cook about 15 minutes, stirring occasionally with a wooden spoon, until blueberries are very soft and starting to bleed. Take off heat.
• Allow to cool for 10 minutes, then refrigerate for one hour to set and thicken.
• When ready to serve, stir again and spoon on top of the mini cheesecakes.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Keto Mini Cheesecakes

Amount Per Serving (1 mini cheesecake)

Calories 168 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Sodium 125mg5%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 3g3%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

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