Keto mini cheesecake bites are easy to make and perfect to have on hand for whenever you want a sweet treat. They are just like my super popular mile high keto cheesecake, only bite sized!
I have been getting requests for so long to make a mini version of my bigger and super delicious keto cheesecake so here we are! These are even easier to make and they are perfect to keep in the freezer whenever you want a little bite of cheesecake.
Start with the crust:
The ingredients are almond flour, keto friendly sweetener, and melted butter.
Mix all of those ingredients together to form the crust layer.
We are making this in a 12 cup muffin tin lined with paper cupcake wrappers.
Divide the crust evenly into each cup and then press it in with your fingers and set aside.
Now for the filling:
The ingredients for the filling are room temperature cream cheese, 1 egg at room temperature, powdered keto sweetener, sour cream, and vanilla extract.
It is very important that all of the ingredients are room temperature so your batter will be smooth.
Mix all of the batter ingredients with a hand mixer until they are well mixed and there are no lumps.
Now divide the batter evenly between the muffin cups. Each one will be about 2 tablespoons each.
These are going to bake in a 350F oven for about 20 minutes.
Once they are finished baking, they need to cool completely, then they will need to be refrigerated for at least 3 hours to firm up and so they have the best texture.
These are perfect served as is, or topped with some sliced fruit. You could even make my keto friendly jam and put a spoonful of that on top!
Some other easy keto recipe you should try:
- Keto Philly cheesesteak Skillet
- Keto Chicken Stroganoff
- Keto Strawberry lemonade
- Cheesy Keto Broccoli with Bacon
Keto Mini Cheesecake BitesPRINT RECIPE PIN RECIPE
- 1 ¼ Cup Almond flour
- 3 Tablespoons Granular Sweetener
- 5 Tablespoons Butter, melted
- 8 ounces Cream Cheese, room temperature
- 1 Large Egg, room temperature
- ¼ Cup Powdered Sweetener
- ¼ Cup Sour Cream, room temperature
- 1 teaspoon Vanilla extract
- Preheat the oven to 350F and line a 12 cup muffin tin with liners
- Mix together the almond flour, granular sweetener, and butter. Spoon the mixture evenly in the muffin cups and press in with your fingers.
- Combine the cream cheese, egg, powdered sweetener, sour cream, and vanilla extract with a hand mixer until smooth. Spoon the mixture evenly into the muffin cups. About 2 tablespoons for each cup.
- Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely. Chill in the refrgerator for atleast 3 hours to firm up. Serve.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
what KETO topping would recommend?
Jennifer Banz says
Berries, keto chocolate chips or melted keto chocolate, keto granola.
Do you use regular muffin tins or mini muffin tins?
Lauren H. says
Maybe it's because we haven't been doing keto for a long time and have more of a "sweet tooth" than others, but needed to double the amount of powdered Swerve for the filling. Otherwise, delicious. Even my kids who have turned their noses up at all other keto-friendly desserts liked these topped with fruit.
Sharon roe says
These keto mini cheesecake bites are amazing.So easy to make and so satisfying when craving something sweet, and low carb too!
I increased the cheese cake batter by 50% (12 oz cream cheese, 1.5 egg, 1/3 c. sour cream, 1/3 c. of powdered swerve and added 1/3 cup of food processed lakanto sweetened choc chips. Increase baking to 30 minutes and voila! Cookies and creme cheesecakes. Absolutely delish!
Elaina M. says
A great addition to this, already PHENOMENAL recipe, is Lily’s Chocolate Chips. They’re sweetened with Stevia, so no negative blood sugar effects. Absolutely love it! Thank you!
Thank you so much for the great recipes! I doubled this batch of mini cheesecakes and swirled different toppings in a few! So delicious and super easy recipe!
So delicious! I like to add some SF chocolate chips on top!
Jan Elrod says
Easy and delicious recipe! But please help...when I add to MFP, it gives me 16 carbs and no fiber. Can you please help me understand how the recipe shows only 4? I've been eating these and don't want to throw off my carb intake. Any advice??
Jan Elrod says
UPDATE: I realized that it had GF Flour in the ingredients, so I changed to almond flour and truvia. But still giving me 14 grams and 1 fiber.
My fitness pal is likely including the sugar alcohols of the sweetener into the carb count
Jan Elrod says
Thanks, Jennifer. I love all of your recipes! Thanks for taking the time to create them!
sharon browning says
Oh my .........
April U says
Perfect for me:) thank you.
Lara Noack says
I have cookies that I love. Mexican chocolate cookies in a bag that are ready to eat by the brand Siete. I was wondering if I could just put that in my cupcake liner and pour the batter over it and put the cupcake pan in the oven like normal. Will that burn the cookies at the bottom of each cupcake? anyone can answer this. Please and thank you its for this weekend at a tea party thanks!! its also been a while so do I need water bath or no? I forget how the cheesecake cupcakes work in comparison to the big cheesecake. I dont think it needs water bath but I wanna be sure.
Yolanda Machado says
You can crush the cookies and use the crumbs in replacement of the flour and it should be fine and not burn
My mom makes cheesecakes with a nilla wafer on bottom so same idea.
Asma Mian says
I have made these delicious mini cheese cakes, they’re the most satisfying desert. The monk fruit sweetener taste great in this recipe. Swerve is also a good alternate.
Just made these and are so good!!!! Added a bit of fresh lemon juice to cream cheese batter and also lemon zest on top
These are the perfect ending to any meal where you want something sweet & light!
There now a family favorite! Thanks Jennifer!
Can I use liquid stevia for the cheesecake instead of powdered sweetener. I don’t like anything too sweet.
Amazing! So easy, so good!!
Donna Blankenship says
I have made these several times. They are delicious and a perfect dessert for any occasion.
Delicious!! If I hadn’t made them myself, I’d swear these were made with “regular” sugar! I’ve tried other keto dessert recipes and they were ok, but you can tell they’re “diet food.” Can’t wait to try more of Jennifer’s recipes!
Pat Greene says
I make these all the time. They are delicious and one is just enough to give you a great dessert!
Marie-Ann Scala says
Made these last night for thanksgiving lunch today. They were fabulous!!! My mum (who hates almond flour) proclaimed them amazing!
Thanks so much.
They were delicious and so easy to make!
Super easy to make! I would try a little more sweetener (for my friends with sweet tooth’s) next time like maybe a few drops of monk fruit or stevia but for me I loved them! Can’t wait to make them again and freeze some so I have them on hand whenever needed.
This recipe is perfect, so easy and so delicious. I personally add in slightly less of the sweetener, but that is a preference thing. The nice part of this recipe is that you can alter the amount of sweetener and it is still going to turn out perfect!
I think I figured it out, but hat kind of granular sugar did you use? It came out good for 7.4 grams carbs with splenda.
I use Lakanto which is zero net carbs.
How did you get 4 carbs, I ran the numbers through MyFitnessPal and the net carbs scam out to 7.4 for 12 servings
Yours is including sugar alcohols. Those should not be included
Sharon Gordon says
Thank you for this unbelievable recipe. It’s truly delicious. I am sooooo very impressed with how it all came out as I’m a novice in certain respects with my cooking/baking skills. This is my first week back on Keto and wow....this made it memorable. I plan on freezing many of these to enjoy over the next month.
Delicious! Tastes like my mom's sugar laden cheesecake. Exactly what I've been missing with my keto diet. Made it exactly as the recipe states except I live at 6000 feet elevation and I upped the oven to 365. Worked perfectly.
I made your pumpkin version of these today and these are absolutely the best Keto dessert I have had to date. Thank you so much!!
These are delicious!! I used monk fruit sweetener. I also added a little cinnamon to the crust. It turned out amazing. Thank you for the recipe!
Gail Broad says
Can you use Greek yogurt instead of sour cream
Yes! I love greek yogurt!
Hello. Thank you for all your recipies. What cream chese brand r u using?
I always use Philadelphia
Lesley Smith says
I'm new to Keto but I'm loving it 🙂
Cheesecake is the only thing I'm missing that much so I'm going to make your mini cheesecakes (tomorrow hopefully). Because I'm still so new to Keto I'm quite strict on measuring and recording my Macros. Trying to be super low carb currently so I don't plan on making the crust but I'd love to know what the macros are without it Can you help?
I have made this 3 times. My husband loves it and it's easily modified. It's a very forgiving recipe. I made a pumpkin version most recently. I like to doctor up the crusts with different spices, too! This will definitely be a go-to recipe and one I refer friends to from now on. Thank you!
Nice recipe and very Easy! The crusts didn’t look golden brown as seen in your picture.
My crusts weren't very golden brown either. Maybe I should have let them bake for a few more minutes. Still good though!
If I want to put more cheese on the crust
For example, double the cheese
Then should I bake them for more minutes?
How long should I bake?
Thank you for sharing this wonderful recipe.
Yes, Im not sure how much longer. I would try in 5 minute increments
Cathy Martin says
OMG Jennifer. First thing I have made all month that was not a disappointment. So easy to make and so delicious. I drove 30 miles so my sister-in-law could try one. Also just shared on Facebook Keto for Beginners. Thank you so much for this recipe. I need to see what else you have :o)
Jennifer, another big hit! I love how your recipes have minimal ingredients and are not “fussy”. You already know how much I love your muffin recipes, right? 😊 So these individual serving cheesecakes were right up my alley. I didn’t have sour cream but subbed with greek yogurt and thought they were amazing.
If I were to add pumpkin purée to the batter how much should I add?
I love these! Have made several batches since I found the recipe!
Pat Greene says
These cheesecake bites were very easy to make and very delicious! Highly recommend.
I’ve made Del a few I few if jennifers ex’s and all were very easy and very good.
Ive made the keto lasagna, cauliflower potato salad, tonight the Ruben sandwich.
My husband also liked all of them.
Thank you Jennifer.
Jill Gill says
Instead of dividing the crust into 12, will the cookie scoop work for this? Also can they cool in the muffin pan or need to be removed due to moisture condensation?
Thanks and looking forward to making these!
I cooled them in the pan but you can remove them