Creamy and delicate, these mini cheesecakes are crustless, gluten-free and can be low carb as well. Most importantly, they are delicious!
Creamy and delicate, with a pleasant vanilla flavor, these delightful 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.
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 mini cheesecakes stick to paper liners (even well-greased) but not to greased foil liners. Other alternatives that might work are buttered 4 oz ceramic ramekins, and possibly greased silicone liners.
Why does my mini cheesecake sink in the middle?
Cheesecakes often sink in the middle or get cracks on top. While unsightly, this does not detract from the cheesecake’s amazing flavor. It’s no coincidence that so many cheesecake recipes call for a topping. Whether a baked topping of sour cream or a fruit topping.
These mini 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 fruity 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. And if you still worry about saturated fat in dairy products, I’m happy to say that current research says that for most healthy people, dairy fat is harmless.
Keto mini cheesecakes
These mini cheesecakes are crustless and gluten-free. To make them keto and low carb as well, try replacing the honey with a low carb honey substitute. I haven’t tried it, but I think it should work.
How to store 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. It’s best to store the mini cheesecakes and the fruit topping seperately.
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.
- 1 tablespoon melted unsalted butter for the muffin cups
- 8 oz cream cheese, room temperature
- 1/4 cup honey or a low carb substitute*
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
- 1/2 cup fresh blueberries
- 1/2 tablespoon honey or a low carb substitute*
- 1/2 teaspoon pure vanilla extract
- 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, honey and vanilla. With a handheld electric mixer set to medium, beat until very smooth, about 1 minute. Add the eggs 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.
- While the mini cheesecakes are cooling, make the compote. Place the blueberries, honey, 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 and slightly thicken for 5 minutes, then spoon over the cheesecakes.