Mini Keto Cheesecake Recipes

KETO MINI CHEESECAKE BITES

Steps:

• Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
• Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
• Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
• Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
• Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
• Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
• Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

MINI KETO CHEESECAKE RECIPE

Steps:

• Preheat oven to 325F; line 5 muffin wells with liners.
• Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
• Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
• Cool to room temperature and then chill for 2 hours before serving.
• Store leftovers covered in the fridge for up to 1 week.

KETO MINI CHEESECAKES

Steps:

• Stir the vanilla, almond flour, some of the swerve, and melted butter together. It should be very thick, like sugar cookie dough.
• Divide the crust mixture between 12 muffin tins. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the muffin tin.
• Now you have two options. You can bake your crust for 10 - 15 minutes in a pre-heated oven at 150ºF / 175ºC. Or you can refrigerate the crust for at least one hour, and it will harden. It's quite good this way. If you bake your crust, don´t forget to let it cool completely before adding the filling.
• Combine your room-temperature cream cheese, one tsp of vanilla and one cup of powdered Swerve with a mixer until it is mixed well. It will be thick and creamy.
• Finally, mix in the heavy cream (do not beat it first.) Once those are all mixed well, it will be light and have a pudding-like texture.
• After you mix the filling, pour it on top of your cooled crust. Cover the cheesecake with a lid or plastic wrap.
• Chill your cheesecake in the fridge for at least four hours.
• Before serving drizzle your mini cheesecakes with strawberry jam or another berries jam and top with fresh berries.

BEST KETO MINI CHEESECAKES

Steps:

• Preheat oven to 350.
• Add all dry ingredients to a large mixing bowl.
• Stir in melted butter and mix thoroughly.
• Pack mixture into the bottom of muffin cups. We used the back of a spoon to spread and press it flat down.
• Bake for 10 minutes and then let cool for 10 minutes while making the filling.
• Beat together cream cheese, sweetener, vanilla, and heavy cream until creamy.
• Beat in eggs one at a time, being careful not to over mix.
• Bake for 10 minutes at 350 degrees, let cool for 10 minutes. Refrigerate for at least 2-3 hours (best if chilled over night) before enjoying.