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    Recipes » Keto Dessert Recipes » Keto Mini Cheesecake Bites

    Published: Jun 8, 2020 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Mini Cheesecake Bites

    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!

    keto cheesecake bites in a plate

    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:

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    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
    mini cheesecakes on a plate

    Keto Mini Cheesecake Bites

    4.96 from 21 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: recipe for keto mini cheesecakes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cooling time: 3 hours
    Total Time: 3 hours 30 minutes
    Servings: 12
    Calories: 196kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 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

    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.

    WATCH HOW TO MAKE IT

    NUTRITION

    Serving: 1mini cheesecake | Calories: 196kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Fiber: 1g
    « Keto Philly Cheesesteak Skillet
    Cauliflower “Potato” Salad »

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      Recipe Reviews




    1. Ines says

      June 22, 2022 at 4:50 pm

      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!

      Reply
    2. Elaina M. says

      May 20, 2022 at 7:30 pm

      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!

      Reply
    3. Donna says

      August 20, 2021 at 9:20 pm

      5 stars
      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!

      Reply
    4. Beth says

      August 16, 2021 at 11:54 am

      5 stars
      So delicious! I like to add some SF chocolate chips on top!

      Reply
    5. Jan Elrod says

      August 16, 2021 at 7:44 am

      5 stars
      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??

      Reply
      • Jan Elrod says

        August 16, 2021 at 7:50 am

        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.

        Reply
      • jenniferbanz says

        August 16, 2021 at 12:33 pm

        My fitness pal is likely including the sugar alcohols of the sweetener into the carb count

        Reply
        • Jan Elrod says

          August 17, 2021 at 12:18 pm

          Thanks, Jennifer. I love all of your recipes! Thanks for taking the time to create them!

    6. sharon browning says

      July 18, 2021 at 2:46 am

      5 stars
      Oh my ………

      Reply
    7. April U says

      July 11, 2021 at 11:45 am

      5 stars
      Perfect for me:) thank you.

      Reply
    8. Lara Noack says

      May 31, 2021 at 9:44 pm

      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.

      Reply
      • Yolanda Machado says

        February 26, 2022 at 2:29 am

        You can crush the cookies and use the crumbs in replacement of the flour and it should be fine and not burn

        Reply
    9. Asma Mian says

      March 01, 2021 at 9:09 pm

      5 stars
      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.

      Reply
    10. Marci says

      February 10, 2021 at 8:49 pm

      Just made these and are so good!!!! Added a bit of fresh lemon juice to cream cheese batter and also lemon zest on top

      Reply
    11. Ginny says

      February 01, 2021 at 1:54 pm

      These are the perfect ending to any meal where you want something sweet & light!
      There now a family favorite! Thanks Jennifer!

      Reply
    12. Gail says

      January 27, 2021 at 7:01 am

      Can I use liquid stevia for the cheesecake instead of powdered sweetener. I don’t like anything too sweet.

      Reply
    13. Howard says

      January 23, 2021 at 7:56 pm

      5 stars
      Amazing! So easy, so good!!

      Reply
    14. Donna Blankenship says

      January 17, 2021 at 1:13 pm

      5 stars
      I have made these several times. They are delicious and a perfect dessert for any occasion.

      Reply
    15. Kristal says

      January 10, 2021 at 12:28 pm

      5 stars
      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!

      Reply
    16. Pat Greene says

      December 29, 2020 at 8:42 am

      5 stars
      I make these all the time. They are delicious and one is just enough to give you a great dessert!

      Reply
    17. Marie-Ann Scala says

      November 26, 2020 at 2:44 pm

      Made these last night for thanksgiving lunch today. They were fabulous!!! My mum (who hates almond flour) proclaimed them amazing!

      Thanks so much.

      Reply
    18. Bonnie says

      November 25, 2020 at 5:53 pm

      5 stars
      They were delicious and so easy to make!

      Reply
      • Dawn says

        April 02, 2021 at 5:00 pm

        5 stars
        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.

        Reply
    19. Christina says

      November 25, 2020 at 4:10 pm

      5 stars
      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!

      Reply
    20. Pete says

      November 04, 2020 at 11:45 pm

      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.

      Reply
      • jenniferbanz says

        November 09, 2020 at 10:06 am

        I use Lakanto which is zero net carbs.

        Reply
    21. Pete says

      November 04, 2020 at 11:32 pm

      How did you get 4 carbs, I ran the numbers through MyFitnessPal and the net carbs scam out to 7.4 for 12 servings

      Reply
      • jenniferbanz says

        November 09, 2020 at 10:06 am

        Yours is including sugar alcohols. Those should not be included

        Reply
    22. Sharon Gordon says

      October 31, 2020 at 7:04 pm

      5 stars
      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.

      Reply
    23. pam says

      October 13, 2020 at 11:21 am

      5 stars
      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.

      Reply
    24. Betty says

      October 04, 2020 at 7:20 pm

      5 stars
      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!!

      Reply
    25. Amanda says

      October 03, 2020 at 8:46 pm

      5 stars
      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!

      Reply
    26. Gail Broad says

      October 03, 2020 at 5:16 pm

      Can you use Greek yogurt instead of sour cream

      Reply
      • jenniferbanz says

        October 12, 2020 at 9:20 am

        Yes! I love greek yogurt!

        Reply
    27. Mira says

      September 25, 2020 at 4:03 am

      Hello. Thank you for all your recipies. What cream chese brand r u using?
      Mira

      Reply
      • jenniferbanz says

        September 28, 2020 at 9:08 am

        I always use Philadelphia

        Reply
    28. Lesley Smith says

      August 14, 2020 at 1:36 pm

      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?

      Reply
    29. Caitlin says

      July 27, 2020 at 8:07 pm

      5 stars
      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!

      Reply
    30. Cynthia says

      July 18, 2020 at 5:13 pm

      4 stars
      Nice recipe and very Easy! The crusts didn’t look golden brown as seen in your picture.

      Reply
      • Mara says

        December 04, 2020 at 10:34 am

        My crusts weren’t very golden brown either. Maybe I should have let them bake for a few more minutes. Still good though!

        Reply
    31. Lynn says

      July 14, 2020 at 9:48 pm

      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.

      Reply
      • jenniferbanz says

        July 20, 2020 at 10:11 am

        Yes, Im not sure how much longer. I would try in 5 minute increments

        Reply
    32. Cathy Martin says

      July 09, 2020 at 2:44 pm

      5 stars
      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)

      Reply
    33. Annette says

      July 03, 2020 at 1:28 pm

      I love these! Have made several batches since I found the recipe!

      Reply
    34. Pat Greene says

      July 02, 2020 at 2:14 pm

      5 stars
      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.

      Reply
    35. Jill Gill says

      June 09, 2020 at 2:04 pm

      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!

      Reply
      • jenniferbanz says

        June 12, 2020 at 9:42 am

        I cooled them in the pan but you can remove them

        Reply

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    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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