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Mini Keto Cheesecakes

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

26 ratings

One perfect bite of real New York cheesecake. These rich, creamy mini keto cheesecakes at 1.4g net carbs. Made in a mini muffin tin, and the oat fiber crust actually holds up when you peel the liner. Most low carb versions can't.
  • 1.4gnet carbs
  • 2.7gprotein
  • 50minutes
  • 28servings
Mini keto cheesecake with a crumb crust, blackberry sauce and a blackberry.
Syrup dripping down a mini cheesecake bite topped with a blackberry.
A group of mini cheesecakes topped a blackberries and syrup.
A plate of low-carb mini cheesecakes topped with blackberry syrup.
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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.

Close up of three cheesecake bites with syrup dripping down on a white plate.

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.

Blackberry syrup poured from above onto a mini cheesecake bite.

The low carb graham cracker crust

Graham crackers aren’t keto-friendly, and I haven’t found a store-bought alternative worth using. So I make my own crust from scratch every time. Here’s what goes in and why each ingredient matters.

  • Almond flour gives the crust its nutty, graham cracker-like flavor. I use blanched, finely milled almond flour for a fine crumb that packs tightly into the tin.
  • Oat fiber is what changed this crust for me. It adds real structure and a subtle oat flavor, and it’s zero net carbs. Without it, the crust collapses when you peel the liner. If you don’t have oat fiber, use an equal amount of coconut flour. Both are gluten free. I use the same oat fiber trick in my keto pumpkin cupcakes and it makes the same difference.
  • Xanthan gum helps the crust hold together when you peel back the wrapper. You can use guar gum as a 1:1 substitute, or skip it entirely if you don’t mind the crust flaking a bit.

How I store and freeze these

I’m not eating all 28 in one sitting (though I’ve come close). Here’s how I handle leftovers.

Refrigerator storage

I keep mine in an airtight container or ziploc bag in the fridge for up to 4-5 days. If I made the blackberry topping, I only put it on the ones I’m eating right then. Leftover syrup goes in a separate container.

Freezer storage

These freeze well. I lay them in a single layer in a freezer-safe container so they don’t stick together, and they keep for 2-3 months. When I want one, I move it to the fridge overnight or set it on the counter for about 30 minutes. The texture holds up after thawing, which is why I always have a stash in the freezer.

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The recipe

Mini Keto Cheesecakes

Print Pin
Prep 20 min Cook 30 min Total 50 min Serves 28

Ingredients

Servings 28

Keto Graham Cracker Crust Ingredients

Keto Cheesecake Filling Ingredients

Fruit Topping Ingredients

Step by Step Instructions

  1. Line a mini muffin tin

    Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners. Set aside.

    A 24 count mini muffin pan with liners.

  2. 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.

    For this step

    • 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
    A food processor with keto graham crust inside.

  3. 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.

    Graham cracker crust pressed into a mini muffin pan.

  4. Bake the crust

    Bake at 325°F for 6 minutes. Set aside to cool completely.

    Bake mini cheesecake crusts in a muffin pan.

  5. 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.

    For this step

    • 12 oz cream cheese, softened to room temperature
    • 2/3 cup sugar-free sweetener
    Cream cheese creamed in a small bowl by an electric mixer.

  6. Cheesecake filling: remaining ingredients

    Add yogurt, egg, egg yolk, lemon juice and vanilla. Mix just until combined, don’t overmix.

    For this step

    • 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
    A bowl with cream cheese cheesecake filling.

  7. 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.

    Baked mini cheesecakes in a muffin pan.

  8. 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.

    For this step

    • 6-8 oz fresh blackberries (about 1 cup)
    • 1/4 cup water
    • 1/3 cup powdered allulose
    • 2 teaspoons arrowroot powder
    • squeeze lemon juice
    Blackberries cooking in a sauce pan to make a syrup.

Nutrition

Per serving: 1 mini cheesecake

Calories
105
Fat
9.5g
Protein
2.7g
Total carbs
3.3g
Net carbs
1.4g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

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.

What are common mistakes when baking keto cheesecake?

The three mistakes I see most are overfilling the cups, baking too hot, and starting with cold cream cheese. The filling puffs as it bakes, so I fill each liner to the top but never above it. I bake at 325 degrees because hotter ovens make the surface crack. Cold cream cheese mixes lumpy, so I soften mine to room temperature first. And in the crust, skipping the xanthan gum leaves it crumbly when you peel the liner.

Can you make a 3-ingredient keto cheesecake?

You can strip cheesecake down to cream cheese, sweetener, and egg, and the egg will set it, but I use seven filling ingredients here on purpose. The Greek yogurt and lemon juice give it that tangy New York flavor, and the extra egg yolk makes it richer. If you want to trim carbs instead of ingredients, make these crustless. Each bite comes out to about 1 gram of net carbs that way.

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Reviews

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4.6 from 26 ratings, 15 written

Made this recipe?

Replying to Rita

Your rating

Melissa

I’m pretty new to baking and the crust step is what worried me, but pressing the crumbs firm before the 6 minute bake made all the difference. They came out of the liners clean. Really happy with these

Reply

Lauren

Can I use a regular muffin tin, or do I need the mini?

Reply

Annie Lampella

I haven’t baked these in a standard tin yet, but the crust and filling work at any size. Use more crust per cup and start checking around 25 minutes. Let me know how they turn out!

Reply

Aisha

kids demolished these, I got two.

Reply

Annie Lampella

I’ve started stashing a few in the back of the fridge before anyone knows they came out of the oven. Two out of 24 counts as a win in my house!

Reply

Jordan Harris

Made these twice now and mine keep crumbling when I peel the liners (the recipe says the oat fiber crust holds up but mine definitely doesn’t). Need more fridge time or is something else off?

Reply

Annie Lampella

First thing I’d check is the xanthan gum. I’ve tested these without it and the crust just falls apart peeling the liner regardless of fridge time. That binder is what actually holds the structure together.

Reply

Jordan Harris

Oh yeah, I skipped the xanthan gum in that batch, I was totally out. That’s probably it.

Reply

Stephanie

I’m making these for my mom’s birthday next weekend, hoping they turn out as good as they look.

Reply

Katie

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.

Reply

Mike

Wine glass for pressing the crust. Way more even.

Reply

Annie Lampella

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.

Reply

Joanna I.

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.

Reply

Annie Lampella

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.

Reply

Rita

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.

Reply

Annie Lampella

The oat fiber is why the liner holds. Most low carb versions skip it and you can tell. Good first recipe to start with.

Reply

Renee

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.

Reply

Annie Lampella

Crumbling on the peel is the standard keto cheesecake problem. Oat fiber was the fix, took me a few batches to land on it.

Reply

Jen

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.

Reply

Annie Lampella

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.

Reply

Christina

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.

Reply

Sarah O.

My mom made mini cheesecakes every Christmas, graham cracker crust, the whole thing. I’d basically banned myself from thinking about them after going keto. This oat fiber crust has that same buttery press-in texture and I was not prepared. Made my whole week.

Reply

Annie Lampella

Tough act to follow, your mom’s Christmas cheesecakes. The press-in texture was the last thing I figured out on this one.

Reply

Yuki

I have everything except xanthan gum. Is it essential for the crust, or can I skip it?

Reply

Annie Lampella

You can skip it. The crust will crumble when you peel the liner, but the flavor is exactly the same. Guar gum is a 1:1 swap if you want it to hold its shape.

Reply

Brianna

My grandmother’s cheesecake was the birthday tradition in our family, full-size with a thick graham cracker bottom, and when I went keto I just kind of quietly accepted that was over. Made these last week and sat there with one of the little ones on my plate, just holding it for a second before I ate it. The crust held up and had this crunch I wasn’t expecting (almond flour has let me down before). A few of mine cracked on top because I overfilled the cups, which is entirely on me. But the filling tasted close enough to what I remembered that I already sent the link to my mom, who taught me to make cheesecake in the first place, and she doesn’t believe me yet. She’ll make it and then she’ll call me and she’ll believe me.

Reply

Annie Lampella

She’s going to call you. Fill to just the top of the liner next time and the cracks won’t happen – the filling puffs as it bakes, so even a little extra spills over the edge.

Reply

Casey

Lost count of how many batches I’ve made at this point. The crust gets this little crunch after the six minutes in the oven and it’s freaking addictive. One per night, every night, at 1.4g net carbs, I have zero reason to stop.

Reply

Annie Lampella

1.4g net carbs is doing a lot of… wait, no. That crust crunch is the oat fiber. Almond flour alone never gets there.

Reply

Alicia

Room temp cream cheese is non-negotiable. Cut it into cubes, let it sit 15 minutes. My second batch came out way silkier.

Reply

Annie Lampella

Silkier is the right word. I leave the cubes out while the oven preheats and it does the same thing. Cold cream cheese is what makes the filling go grainy.

Reply

Larry Utley

Are these gluten free if I use the coconut flour.

Reply

Annie Lampella Recipe author

Yes!

Reply

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