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.
Baking:
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
INGREDIENTS
- 1 1/4 Cup Almond flour
- 3 Tablespoons Granular Sweetener
- 5 Tablespoons Butter, melted
- 8 ounces Cream Cheese, room temperature
- 1 Large Egg, room temperature
- 1/4 Cup Powdered Sweetener
- 1/4 Cup Sour Cream, room temperature
- 1 teaspoon Vanilla extract
INSTRUCTIONS
- Preheat the oven to 350F and line a 12 cup muffin tin with liners
Crust:
- Mix together the almond flour, granular sweetener, and butter. Spoon the mixture evenly in the muffin cups and press in with your fingers.
Filling:
- 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.
Donna Blankenship says
I have made these several times. They are delicious and a perfect dessert for any occasion.
Kristal says
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.
Bonnie says
They were delicious and so easy to make!
Christina says
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!
Pete says
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.
jenniferbanz says
I use Lakanto which is zero net carbs.
Pete says
How did you get 4 carbs, I ran the numbers through MyFitnessPal and the net carbs scam out to 7.4 for 12 servings
jenniferbanz says
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.
pam says
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.
Betty says
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!!
Amanda says
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
jenniferbanz says
Yes! I love greek yogurt!
Mira says
Hello. Thank you for all your recipies. What cream chese brand r u using?
Mira
jenniferbanz says
I always use Philadelphia
Lesley Smith says
Hi,
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?
Caitlin says
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!
Cynthia says
Nice recipe and very Easy! The crusts didn’t look golden brown as seen in your picture.
Mara says
My crusts weren’t very golden brown either. Maybe I should have let them bake for a few more minutes. Still good though!
Lynn says
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.
jenniferbanz says
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)
Annette says
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!
jenniferbanz says
I cooled them in the pan but you can remove them