Creamy Keto Mini Cheesecakes {No Bake, 1g Net Carbs}

Once you try these quick keto mini cheesecakes, they’ll become your new best favorite dessert.

These tasty bites will definitely impress you, especially after you know that they’re low in carbs, made with simple ingredients, and don’t require any baking! And each bite has only 1 gram of net carbohydrates.

In fact, I don’t think there is anything more wonderful than this, besides that it is satiating and can instantly suppress your craving for sweets.

So what are you waiting for? Find out how to make these flavoring and creamy keto mini cheesecakes, and what ingredients are required.

What Ingredients Are Needed To Make These Keto Mini Cheesecakes?

Most of the ingredients you need to make this recipe will probably be on hand, but in case they don’t already have them in your kitchen, it’s definitely easy to find them in your grocery store (no crazy or strange ingredients here!!).

Here are the ingredients you’ll need to make this recipe. Please try not to change or substitute anything unless otherwise stated.

For the crust:

  • Keto cookie crumbs: You should choose a low-carb alternative, personally I suggest you use any regular flavored cookie, such as keto shortbread or keto peanut butter cookies.
  • Any granulated sweetener of your choice: You can use monk fruit sweetener, erythritol, or keto brown sugar.
  • Melted butter: It must be unsalted.

For the cheesecake filling:

  • Cream cheese: It must be softened.
  • Heavy cream: You can also use heavy whipping cream. 
  • White granulated sweetener: Because I want the filling to be light in color, I’ll use erythritol as a granulated sweetener.
  • Sour cream: It’s an important ingredient for thickening the filling, however Greek yogurt can also be used.
  • Lemon juice: To give some delicious lemon flavor.
  • Vanilla Extract: A must-have ingredient in any delicious cheesecake!

How Do You Make These Keto Mini Cheesecakes? 

  • Begin by making the crust’s base. Whisk together the cookie crumbs, sweetener, and melted butter in a mixing bowl until well blended and sandy in texture.
  • Then take a muffin tin of 12-Cup and distribute the cookie crumbs in it evenly, and immediately put the muffin tin in the fridge until it firm well.
  • Heavy cream should be whisked until firm peaks form in a large mixing bowl. 
  • Then whisk the cream cheese and sweetener in a separate bowl until creamy and add ​the remaining ingredients until no lumps remain. Fold in the whipped cream slowly until all of the ingredients are combined.
  • Finally, fill a piping bag with the cheesecake filling. Take the cheesecake bases out of the fridge and pipe the filling over the tops of each.
  • Cover the muffin tin and refrigerate overnight to allow the keto mini cheesecakes to set well.

Frequently Asked Questions and Answers About Keto Mini Cheesecakes

How to store and freeze keto mini cheesecakes?

To store: These mini cheesecake should be kept refrigerated and covered at all times. They will keep fresh for up to a week in the refrigerator.

To freeze: Place your tasty bites in a ziplock bag or a sealable container and freeze for up to 3 months, no more.

How can I change the flavor of the crust?

You can definitely alter the flavor of the crust. In fact, you may make a fantastic chocolate crust by adding a few teaspoons of sugar-free cocoa powder.

Alternatively, you can retain the recipe as is and simply season the crust with cinnamon or pumpkin pie spice.

These keto mini cheesecakes are delicious no matter how you change them.

Tips For Making The Best Keto Mini Cheesecakes Bites

  • If you don’t have a lot of time to spend in the kitchen making homemade keto cookies, you can substitute any brand you buy in the store as long as it’s keto-friendly.
  • When making cheese bites, I suggest you use a silicone mold (if available of course),  as it will make it much easier to remove the bites without them crumbling.
  • I recommend you to feel free to triple the recipe’s ingredients since these keto mini cheesecakes are so delicious, you’ll eat them all the first day!!!
  • Before you leave these keto mini cheesecakes to harden in the refrigerator, I advise you to cover them to ensure that the cookie crust does not dry out or touch with any liquid.
  • To make your bites special, you can add any fruit you like (just make sure it’s keto-friendly), some of your favorite crunchy nuts or even some whipped cream. Or instead of all of this, drizzle sugar-free melted chocolate on top.

Other Keto Dessert Recipes To Try

Here are a few keto-friendly desserts that I think you’ll enjoy so much that you should try them right away.

Note: Full recipes will be posted soon.

Recipe

Creamy Keto Mini Cheesecakes {No Bake}

These keto mini cheesecakes will definitely impress you, especially after you know that they’re low in carbs, made with simple ingredients, and don’t require any baking! And each bite has only 1 gram of net carbohydrates.

  • 12-Cup Mini Muffin Pan

For the crust:

  • 1 cup Keto cookie crumbs
  • 3 tbsp Granulated sweetener of your choice ((like monk fruit sweetener, erythritol, or keto brown sugar.))
  • 1/4 cup Melted butter ((unsalted))

For the cheesecake filling:

  • 1/2 cup Heavy cream
  • 8 oz Soft cream cheese
  • 3 tbsp Granulated sweetener ((monk fruit or erythritol))
  • 1 tbsp Sour cream
  • 1/2 tsp Lemon juice
  • 2 tsp Vanilla extract
  1. Line a 12-Cup mini muffin pan with muffin liners and set aside.

  2. To make the crust base, whisk the keto cookie crumbs, sweetener, and melted butter together in a mixing bowl until well blended and a sandy texture.

  3. Then take a muffin tin of 12-Cup and distribute the cookie crumbs in it evenly, and immediately put the muffin tin in the fridge until it firm well.

  4. Now whisk the heavy cream until firm peaks form in a large mixing bowl.

  5. Then whisk the cream cheese and sweetener in a separate bowl until creamy and add ​the remaining ingredients until no lumps remain. Fold in the whipped cream slowly until all of the ingredients are combined.

  6. Finally, fill a piping bag with the cheesecake filling. Take the cheesecake bases out of the fridge and pipe the filling over the tops of each.

  7. Cover the muffin tin and refrigerate overnight to allow the keto mini cheesecakes to set well.

  • To store: These mini cheesecake should be kept refrigerated and covered at all times. They will keep fresh for up to a week in the refrigerator.
  • To freeze: Place your tasty bites in a ziplock bag or a sealable container and freeze for up to 3 months, no more.

Nutrition Facts:

Serving Size: 1 cheesecake – Calories: 117kcal, Carbohydrates: 4g, Protein: 5g, Fat: 8g, Fiber: 3g, Net Carbs: 1g.

Dessert
American
Keto Mini Cheesecakes, Low Carb Mini Cheesecakes, No Bake Mini Cheesecakes

 

Since I shared these delicious keto mini cheesecakes recipe on social media, I’ve received a lot of positive comments.

I am so glad to see that you are preparing my recipes!

Give it a try and let me know in the comments below how much you enjoyed this recipe with your friends and family.

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