Mini Keto Cheesecakes
Published March 14, 2025 • Updated February 3, 2026
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These mini cheesecake bites are rich, creamy, and taste just like classic New York cheesecake - just in perfectly portioned, bite-sized form! Made in a muffin pan, they're easy to whip up and perfect when you just need a taste of something sweet.
Cheesecake is one of my all-time favorite desserts, and I have two go-to recipes that never fail me: classic NY cheesecake and no-bake cheesecake. The only problem? They make a ton of servings! If you love cheesecake but don’t need a full-sized one sitting in your fridge tempting you all week, these mini cheesecakes are your answer. They’re made in a mini muffin tin, so you get all the rich, creamy goodness of New York cheesecake in one perfect bite.
What makes it keto
- Graham cracker crust (minus the carbs) – Nope, not using actual graham crackers, but I add in ingredients that give a similar flavor. The crust is made with almond flour, oat fiber, sweetener, butter and a few other ingredients.
- Creamy cheesecake filling – The filling is exactly what you’d expect from a classic cheesecake: smooth, tangy, and ultra-creamy. Using sugar-free sweetener, I was able to keep this cheesecake filling low in carbs.
- Blackberry syrup – To take it up a notch, these mini cheesecakes can be topped with a syrup made from fresh blackberries and sugar-free sweetener.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Graham Cracker Crust Ingredients
1 1/2 cups almond flour -
3 tablespoons oat fiber, or coconut flour
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1/4 cup brown sugar substitute
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons unsalted butter, chilled & cubed
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1 teaspoon vanilla extract
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mini muffin pan
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mini muffin liners
Keto Cheesecake Filling Ingredients
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12 oz cream cheese, softened to room temperature
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2/3 cup sugar-free sweetener
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1/3 cup plain Greek yogurt
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1 large egg, room temperature
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1 large egg yolk, room temperature
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1 tablespoon fresh lemon juice
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1/2 teaspoon vanilla extract
Fruit Topping Ingredients
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6-8 oz fresh blackberries (about 1 cup)
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1/4 cup water
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1/3 cup powdered allulose sweetener
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2 teaspoons arrowroot powder
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squeeze lemon juice
Step by Step Instructions
Step by Step Instructions
Line a mini muffin tin
Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners. Set aside.
Keto graham cracker crust
Add almond flour, oat fiber or coconut flour, brown sugar, xanthan gum and salt to a food processor. Give a few quick pulses to combine. Add butter and vanilla, pulse until combined. The crust is pulsed enough when the mixture will pack and stick together when you press it together with your fingers.
- 1 1/2 cups almond flour
- 3 tablespoons oat fiber or coconut flour
- 1/4 cup brown sugar substitute
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, chilled & cubed
- 1 teaspoon vanilla extract
Press the crust into the muffin pan
Add about ½-1 tablespoon of crust to each muffin cup. Press the crumbs firmly into each liner. This makes enough for 28, so you will have some left over.
Cheesecake filling: cream the cheese
For the cheesecake filling, add cream cheese and sugar-free sweetener to a medium/large bowl. Using an electric mixer, mix until combined and creamy, about 1-2 minutes.
- 12 oz cream cheese, softened to room temperature
- 2/3 cup sugar-free sweetener
Cheesecake filling: remaining ingredients
Add yogurt, egg, egg yolk, lemon juice and vanilla. Mix just until combined, don’t overmix.
- 1/3 cup plain Greek yogurt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Bake mini cheesecakes
Divide the batter evenly on top of the cooled crusts. Fill each cavity to the top since they won’t overflow when baking. Bake at 325°F for 20-22 minutes until puffed and lightly set around the edges. Remove and let cool completely at room temperature. Once cooled, refrigerate until cooled and completely set.
Make the fruit topping
Combine blackberries, water, allulose sweetener, arrowroot powder and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally until thickened and bubbly. Cool and refrigerate until ready to serve. Top each mini cheesecake with a dollop of fruit topping.
- 6-8 oz fresh blackberries (about 1 cup)
- 1/4 cup water
- 1/3 cup powdered allulose
- 2 teaspoons arrowroot powder
- squeeze lemon juice
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
Can I make these cheesecake bites without the crust?
Absolutely and it will save on carbs too. Just make the filling. Add to the liners and bake at the same temperature.
How many carbs are in each bite without the syrup?
Without the syrup, each bite has just 1 gram of net carbs.
Are these gluten free if I use the coconut flour.
Yes!
Yes! You can use frozen berries instead.