Mini Keto Cheesecakes
Published March 14, 2025 • Updated March 15, 2026
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I make these keto cheesecake bites in a mini muffin tin, and they taste like real New York cheesecake in one perfect bite. The oat fiber crust actually holds up when you peel the liner, which is more than I can say for most low carb versions I've tried.
Cheesecake is one of my all-time favorite desserts. I have a classic keto cheesecake that I’ve been making for years, but the problem with a full-sized one is that it sits in my fridge all week and I keep going back for more. These mini cheesecakes fix that. I bake them in a mini muffin tin so each one is a single, portioned bite of creamy New York-style cheesecake that I can grab without cutting into a whole cake.
What makes it keto
- Graham cracker-style crust without the carbs. I spent months testing almond flour crusts, and they kept crumbling apart when I peeled the liner back. Adding oat fiber was the fix. It gives the crust real structure and a subtle graham cracker flavor that almond flour alone never achieves. If you don’t have oat fiber, coconut flour works as a substitute, though the flavor is slightly different.
- Creamy cheesecake filling at 1.4g net carbs per bite. The filling is exactly what you’d expect from a classic cheesecake: smooth, tangy, and ultra-creamy. I use Greek yogurt in mine for a slightly lighter texture, but sour cream works too. Sugar-free sweetener keeps the carbs down without sacrificing that rich cheesecake taste.
- Blackberry syrup that stays smooth. I top these with a quick stovetop syrup made from fresh blackberries and allulose. I specifically chose allulose because erythritol-based sweeteners crystallize when they cool and leave a gritty film. Allulose stays silky even after a night in the fridge.
Built for portion control
The mini size actually changes how people eat cheesecake. Nobody cuts a sliver and puts the rest back. They grab one, eat it, and they’re done. My family asks for these on Friday nights, and I keep a batch in the freezer so I can pull out a few without making a production of it. One reader, Brianna, told me the crust held up in a way she wasn’t expecting from almond flour, and she sent the recipe to her mom who taught her to make cheesecake in the first place. That’s the kind of feedback that tells me this one works.
If you love cheesecake desserts, I have a few other recipes worth trying. My keto chocolate trifle layers cheesecake filling with chocolate cake. The keto strawberry shortcake pairs a creamy base with fresh berries. My keto trifle is another layered option if you like building desserts. And for fall, my keto pumpkin cheesecake is the one I make every October.
Explore hundreds of 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.
Bake the crust
Bake at 325°F for 6 minutes. Set aside to cool completely.
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.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make these without a crust?
I've made them crustless plenty of times, and they're great that way. You save on carbs too. Just make the filling, pour it into the lined cups, and bake at the same temperature. The filling sets up on its own without any crust underneath.
Are these gluten free?
Yes. I use almond flour and oat fiber in the crust, and both are naturally gluten free. If you swap the oat fiber for coconut flour (which I've done), it stays gluten free. Nothing in the filling contains gluten either.
Why did my mini cheesecakes crack on top?
I've had this happen when I overfilled the cups. The filling puffs as it bakes, and if there's too much in there, the surface stretches and cracks. I fill each cup right to the top of the liner but not above it. I also bake at 325 degrees, which is lower than a lot of cheesecake recipes. That gentler heat helps them set without the surface splitting.
Can I use sour cream instead of Greek yogurt?
I've used both. Sour cream makes the filling a touch richer and denser, which I actually prefer some days. Greek yogurt gives it a slightly lighter feel. Either works, same amount, no other changes needed.
Can I make these in a regular-sized muffin tin?
I haven't baked these in a standard muffin tin yet, but the filling and crust work at any size. You'd need to increase the bake time (I'd start checking around 25-28 minutes) and use more crust per cup. The texture and flavor stay the same, just bigger portions.
Can I add other flavors like peanut butter or pumpkin?
I've swirled peanut butter into the filling before baking and it works really well. About a tablespoon of natural peanut butter mixed in before dividing into cups is enough. For pumpkin, I have a separate keto pumpkin cheesecake recipe with the spice ratios already dialed in. I've also made the topping with raspberries and strawberries using the same method. My keto strawberry cake uses a similar strawberry approach if you want more ideas.
Can I skip xanthan gum in the crust?
You can, but the crust will be more crumbly when you peel the liner. I've made batches without it and the flavor is the same. The crust just flakes instead of holding its shape. Guar gum works as a 1:1 substitute if you have that on hand.
How many carbs are in each bite without the syrup?
When I tracked it, each bite without the syrup comes out to just 1 gram of net carbs. With the crust, it's 1.4g. That's the number I use when I'm logging my macros for the day.
Brought them to a birthday dinner and moved them from a cooler to a platter about an hour in. People were grabbing straight off the tray, liner peeled clean every time. Most keto mini cheesecakes don't hold up like that.
Wine glass for pressing the crust. Way more even.
Wine glass rim is the right tool for this. I've been using the back of a spoon and the pressure is never even across the whole cup. Stealing that.
I kept expecting the crust to crumble the second I peeled the liners, every other mini cheesecake I've made has done exactly that. These came out clean, every single one. Already planning a double batch for the 4th.
Double batch is the move. These keep 4-5 days in the fridge, make them Wednesday, done.
Tried these with coconut flour instead of oat fiber (that's all I had) and they came out denser but held up way better straight from the fridge. Pool day yesterday so I made a double batch Friday night to have something cold and ready all weekend. Oat fiber is probably better if you want that lighter, almost sandy texture, but for pulling them cold and getting them to peel cleanly without crumbling at the bottom, coconut flour is worth trying. I also pressed the crust thicker than the recipe calls for, closer to 1 full tablespoon per cup. Made them sturdier once I pulled the liners. Filling is good as written, didn't change a thing.
Cold storage is where coconut flour earns it. Denser works in your favor when you're pulling liners right from the fridge. I might try the thicker crust just for that.
Batch four and I finally tried adding a spoonful of no-sugar-added strawberry jam on top right before they went in the fridge to set. The cold cheesecake with that little bit of fruit on top is so good I almost ate the whole pan.
Jam is the move. Fresh raspberries slide once you peel the liner, jam sticks. Strawberry and cream cheese is hard to argue with. Blueberry preserves work the same way if you want to mix it up.
Made a double batch Sunday and I'm on day five of pulling these out of the fridge. The oat fiber crust holds up the whole time, no sogginess, which was my biggest worry going in. Still dialing in the sweetener ratio for my taste, but that crust alone puts this above every other mini cheesecake recipe I've tried.
Five days and still going. For the sweetener, taste the filling cold straight from the bowl before you bake it. Once it sets, it always eats less sweet than the batter. I usually go about a tablespoon heavier than the recipe says and that's where mine landed.
Never made anything keto before. The oat fiber crust had me nervous the whole time, but not a single liner fell apart. These taste like an actual cheesecake counter, not a keto compromise.
The oat fiber is why the liner holds. Most low carb versions skip it and you can tell. Good first recipe to start with.
Cheesecake was the hardest thing to give up when I started keto this winter. Made these last Sunday, and when I peeled back the liner and the crust actually held together, something just clicked. Texture is closer to real cheesecake than I expected for 1.4g net carbs. Only thing: oat fiber took me three stores to find (ended up ordering online), but worth it.
The 1.4g is real. Oat fiber is basically an online-only ingredient at this point.
I've made probably four other keto cheesecake recipes and the crust always falls apart the second you pull the liner off. These held up completely. I didn't even know oat fiber could do that.
Crumbling on the peel is the standard keto cheesecake problem. Oat fiber was the fix, took me a few batches to land on it.
Been making these since January, probably 8 or 9 batches now. This time I ran out of oat fiber and subbed extra almond flour, and the crust was still tasty but definitely didn't hold its shape the same way when I peeled the liners (some crumbled on the way out). Lesson learned, oat fiber is not optional if you want that sturdy base. The filling is the same every time though, that cream cheese tang in one cold bite, I keep telling myself I'll try a full-size version but honestly the portion control of the mini tin is kind of the whole reason I make them.
Hard way to find out. The filling holding up every time is the whole point though. I pull mine straight from the fridge, that tang is way better ice cold. And yeah, mini tin staying.
First time making these and I've never used xanthan gum in a crust before. Is that what keeps it from crumbling when you peel the liner? Or can I skip it if I don't have any?
Yeah, that's exactly what it's doing. You can skip it but the crust will flake when you peel the liner. Guar gum is a 1:1 swap if you have that instead.
I make a full batch of these every Sunday and they stay perfect all week in the fridge. The oat fiber crust holds up way better than most low carb versions I've tried (doesn't get soggy or fall apart on day four). One practical tip: leave the liners on until you're ready to eat, they peel off so much cleaner after a full night in the fridge. At 1.4g net carbs each, two of these after dinner is a habit I'm not giving up.
The liner tip is a good one. Same-day always ends in pieces.
My grandmother made individual cheesecakes in a muffin tin every Easter and I basically grieved them when I went keto. Made these Sunday and the first one I popped out of the liner stopped me. Oat fiber crust holds like it should. The filling has that dense tangy bite that tastes like actual New York cheesecake, not a substitute. Four stars because I'm still getting the sweetness right, but this is the first time I've felt like I got something back.
Which sweetener are you using? Monk fruit runs light so I usually go heavier than the recipe calls for. Swerve and allulose hit closer to 1:1 with sugar, which makes the sweetness easier to dial in.
I've made probably six different keto cheesecake recipes and the crust situation is always the same, you peel the liner and half of it comes with it. These held together, every single one, and the filling actually tastes like the real thing (that tang is doing something). Done trying other versions.
The tang is the cream cheese to Greek yogurt ratio, took me a few test batches to nail it. Most versions either kill it with sweetener or leave out the yogurt entirely.
The oat fiber crust is what keeps bringing me back. I've made these probably six times now and it still holds when you peel the liner, which is more than I can say for most low carb versions I've tried. Batch seven coming this weekend.
Six batches and still going. The xanthan gum in that crust is what makes it peel clean. Took me a while to nail that ratio.