Keto Mini Cheesecake Bites

These low-carb mini cheesecake bites just might be my favorite keto-friendly dessert. They are creamy, delicious, and oh-so-easy to make.

If you love a classic New York style cheesecake, try these single-serving keto cheesecakes!

strawberry keto cheesecake minis


Keto Mini Cheesecake Bites

These mini cheesecakes are perfectly sweet, creamy, and delicious.  But more than that — they’re low in carbs, gluten-free, and keto friendly.  You can serve these keto cheesecakes plain, or top them with a drizzle of strawberry puree and some fresh sliced berries.

Keto cheesecakes are made with traditional ingredients like cream cheese and eggs, and sweetened with a low-carb sweetener like Swerve or erythritol.  You can make all sorts of flavors of keto cheesecake.  Check out this reader-favorite Keto Pumpkin Cheesecake for a delicious holiday version.

You can choose to make these mini cheesecakes with or without a crust.  My favorite keto cheesecake crust is made with almond flour, a little butter, and a pinch of low-carb sweetener.

strawberrys on keto mini cheesecakes

Is Cheesecake Keto Friendly?

Cheesecake is one of my favorite keto friendly desserts.  It’s actually one of the easiest desserts to fit into a low-carb lifestyle. Except for the sugar, most of the ingredients in a traditional cheesecake are already low-carb.  

Cream cheese is a common ingredient used in many keto and low-carb recipes. The carb count of cream cheese varies according to the brand.  For example, Philadelphia brand cream cheese has less than 1 carb per serving.  An entire 8 oz block of cream cheese — like we use in this recipe — has 4 carbs.

Other low-carb ingredients in cheesecake include eggs ( less than 1 carb per egg), erythritol (0 net carbs per serving), and almond flour (which adds 1 carb per mini cheesecake crust).

Carbs in Cheesecake

This recipe for mini keto cheesecakes makes 6 muffin-tin size cheesecakes. Each mini cheesecake has 2 carbs with the crust, or 1 carb if you choose not to make the crust. If you top each cheesecake with one large strawberry (like I’ve done for these photos), the total dessert has 3 net carbs per serving.

mini cheesecakes made low carb with almond flour and strawberries

Ingredients in Low Carb Cheesecake Bites

Regular cheesecake is pretty high in carbs due to its sugar content and traditional graham cracker crust. But, these mini cheesecake bites are made with cream cheese, an alternative sugar-free sweetener, and an almond flour crust — so they are naturally gluten-free and low in carbs.

Here’s what else you’ll need for this recipe.

For the cheesecake filling:

  • Cream cheese.  Choose full-fat cream cheese for this recipe.  Be sure to let your cream cheese come to room temperature before you begin baking.  Room temperature ingredients incorporate much more easily — helping you to prevent lumpy cheesecake!
  • Powdered erythritol sweetener. I like Swerve granulated sweetener for this recipe.  You could also use powdered Swerve if that’s what you have at home.
  • Eggs. I use large eggs in all of my recipes.  Just like with your cream cheese, let your eggs come to room temperature before beginning to make this cheesecake.  If you need to bring eggs to room temperature quickly, you can place them in a large bowl of hot water for a few minutes.
  • Vanilla extract.
  • A pinch of salt to balance the sweetness.

For the gluten-free crust:

  • Almond flour. I usually recommend super-fine blanched almond flour in my keto baking recipes.  Blanched almond flour gives the finished baked good a fine texture and light crumb.  That said — in this particular crust recipe, you can substitute natural almond meal with no problems.
  • Butter.  You could also use coconut oil in a pinch.
  • Erythritol sweetener.  I like Swerve brand.  Sweeteners like Xylitol and Pyure brand sweetener can also work.  You’ll just want to check the conversion chart on the back of the bag before you begin baking.  For example, Swerve has a 1:1 ratio of sweetness to sugar.
  • A pinch of cinnamon.


close up of keto cheesecake bites

How to Make Low Carb Cheesecake Crust

I think that this keto cheesecake crust is a delicious complement to the creamy filling.  It takes just a few ingredients and it’s quick to make.

Like most low-carb crust recipes, this recipe starts out with almond flour.  To the almond flour, I add a couple of tablespoons of melted butter.  I also add a tablespoon of sweetener and a pinch of salt and cinnamon.  Then, I mix all of the ingredients together in a small mixing bowl.  The texture should feel like moist sand. 

Next, I divide the crust mixture between 6 muffin tins.  You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the muffin tin.  In my case, my 1/4 cup measuring cup was just the right size to press the crust mixture into the bottom of my muffin tins.

All that said, if you don’t like crust or don’t feel like taking the extra step — feel free to skip it.  If you decide to make a crustless cheesecake, just take care to grease the muffin tins really well, or use paper cupcake liners.

the best keto cheesecake

Tips for the Best Keto Cheesecake

For a creamy cheesecake with no lumps, here are my best tips.

  1. For the smoothest cheesecake, make sure that all of your ingredients are at room temperature before mixing the batter.
  2. Check your oven temperature.  Sometimes ovens run hot.  And baking a cheesecake at too high of a temperature may cause it to crack.  If you are not sure if your oven temperature, I recommend using an inexpensive oven thermometer to double check.  In my experience, cheesecakes are best baked between 300 and 325° F.
  3. Bake the cheesecake until it is just done.  Remember that cheesecake is a custard, so it’s not supposed to be super firm.  A cheesecake is done with the center is almost set, but will still wobble or jiggle a bit.  A cheesecake will set up more as it cools.  So, make sure to take the cake out of the oven while the center still jiggles when you tap the side of the pan.
  4. Grease the sides of your pan.  Sometimes you’ll pull out a beautiful cheesecake (with no cracks) that will develop cracks as it cools.  This is because the cake shrank during cooling, but stuck to the sides of the pan, making a crack in the center.  To avoid this, make sure to grease the sides of your pan.  For extra insurance, run a thin paring knife around the sides of the muffin tin to release the cheesecakes after you pull it from the oven.

the best mini keto cheesecakes

More Keto Desserts

If you are looking for other types of keto cheesecake, check out this reader-favorite Keto Pumpkin Cheesecakeor these Strawberry Cheesecake Fat Bombs.

And, if you’d to check out our other keto baking recipes, why not try Keto Oreo cookiesCinnamon Crumb cake donuts, or Keto Vanilla Cupcakes with Buttercream Frosting?

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Keto Mini Cheesecake Bites

Keto Mini Cheesecake Bites

Yield: 6 mini cheesecakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Creamy and delicious mini cheescakes are one of the best keto-friendly desserts. These keto cheesecake bites are low-carb and gluten-free, but you'd never guess with how amazing they taste!


For the Cheesecake

  • 8 oz cream cheese
  • 1/2 cup sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

For the Crust

  • 1/2 cup almond flour
  • 1 tbsp sweetener
  • 1/4 tsp cinnamon
  • pinch salt
  • 2 tbsp butter, melted


  1. Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
  2. Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
  3. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
  4. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
  5. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
  6. Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
  7. Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.


  • To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.
  • If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
  • If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
  • Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 79mgSodium: 179mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 4g

Nutrition information is provided as a courtesy and will vary depending on what brands of ingredients you use. This data was provided and calculated by My Fitness Pal, and isn't always accurate.

Did you make this recipe?

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112 thoughts on “Keto Mini Cheesecake Bites”

  1. Thank you for this amazing recipe!!!! Seriously delicious! I followed the directions very carefully…but my cheesecakes puffed up and then sunk down into little cheesecake bowls. Any advice on that? Yours are so perfectly flat. Thanks again!

    • I’m glad it still tasted delicious!!
      My only idea is that maybe your oven is running a little hot? Do you have an oven thermometer to check the temp?

  2. I was wondering if i used a mini muffin pan how long would it take to bake? Looking to make bite size ones if possible. Had anyone tried it this way?

    • I haven’t tried them this way, but I imagine they would cook really quickly! Now this is just a guess, but you could try checking after 10 minutes. You just want to take them out while they still have a bit of “wobble”. Let me know if you try it, and I’ll update the recipe with what you find out!

  3. What is the overall diameter of these cheesecakes? I am trying to figure out what size muffin pan to use based on this recipe of each cheesecake being 2 carbs. Thank you! 🙂

  4. Hi! I made these and they were delicious! A little to difficult to get out of the muffin pan, but I’d use liners next time I make these and it would probably be no issue. Quick question: do you think this would work out if I made it into a large pie in a pie dish instead of the muffin tin pan? Any thoughts on cook time? I’d probably double the recipe.

    • I’m glad you liked them!
      I think it would work well in a pie dish, but I haven’t tested it.
      I know that my pumpkin cheesecake (which is about double this recipe) cooks in 50 mins in an 9″ round pan. That may be a good starting point for you — but it would depend on your specific pan.

  5. Has anyone tried modifying the almond flour crust recipe to make it a coconut flour crust? I know the ratios aren’t the same, but maybe it could be done?

    • I made them with cupcake liners and they came out beautifully. they were a little hard to get out while they were still warm but I couldn’t wait to try one! The next day they came out really easy. They are delicious but noticed when I bit down into it it seemed like it was a lot of Grainy sugar at the top which really wasn’t bad but it just seemed kind of odd. Thanks for sharing your delicious recipe!

    • I tried them with coconut flour and they still came out awesome. The crust was a bit crumbly in comparison to the almond flour but all of my coworkers said they taste great.

    • I made mine with coconut flour instead of almond flour because I like the taste better. I used 1/4 cup instead of 1/2 cup since the ratio isn’t 1:1 coconut to almond. I also used confectioners sugar instead of granular because of the grainy taste that I got the first time I made them. Awesome recipe!

  6. Hi Sarah,

    I did make 24 mini bites in a mini 24 cupcake silicone pan. I used same measurements and they turned out beautifully. They popped right out after chilling in fridge. They taste delicious though I may cut down on the swerve next time as mine are really sweet. Thank you for this delicious recipe!

    • I made these again for the second time and I cut the amount of Swerve in half and added a little grated lemon zest. I like them much better with less sugar substitute. Great recipe!

  7. I’ve now made these about 8 different times and every time they get rave reviews!! They are amazing!!! Tonight I’m making them because my daughter wanted them for her 16th Birthday Party tomorrow!!! ❤️ thanks! Do you have a favorite brownie recipe??

  8. Hi how do you know the cheesecake is done? I tried making a 9inch pie and removed at the same time. Will it golden a bit like regular cheesecake?

  9. This recipe is SO GOOD! I made 12 with a silicon mini cupcake pan (I had some leftover mixture which made two regular sized cupcake-cheesecakes without the base). The cooking time was a couple of minutes less than the recipe called for – like you said just check they have the wobble and they are good to go. For sweetener all I have is Natvia and it’s quite grainy so I blitzed it into a fine powder with my processor and used about 2/3 the amount the recipe called for as I didn’t want them too sweet. These are honestly so good I don’t think they’ll make it through the next few days… I might have to make another batch!

    • I use Swerve, which is substituted 1 for 1 with sugar. You’ll have to look on the back of your bag to see what the conversion is for your specific brand.

  10. I’ve made these 3 times now and they are fabulous. I stuck exactly to the recipe and used silicone cupcake liners. I made them too full the first time with 6 and today I got 9. Thanks so much. Such an easy recipe.

    • I personally haven’t tried freezing these, but cheesecake generally freezes well. Just make sure to wrap well!

  11. Hi! Love these so much! Question.. my crust when I took them out was still powdered like it didn’t crust up. What did I do wrong. Only thing I substituted was coconut flour cause I’m allergic to nuts

    • Coconut flour soaks up a lot more liquid than almond flour — so it doesn’t work as a 1:1 substitute. I haven’t tested a coconut flour crust, but my guess is that you’d need to use less coconut flour or more liquid.

  12. This is my second time making this recipe.
    I LOVE cheesecake and this is the first time I felt like I was eating a real cheesecake. (Yes this is a real cheesecake but you know what I mean lol)
    Thank you so much!

  13. Sarah, thank you for such a simple yet delicious recipe! The first time I made it I followed the recipe exactly and everyone raves about them. The second time I put some cocoa in the crust; the third time I made them I used a different crust recipe (coconut shreds), and they were good but NOT as good as your crust! I have to stop messing with perfection! 😋 I tried parchment paper cupcake liners but find silicone cupcake liners make it easier to eat. I have yet to try a 9” cheesecake because i have concerns about unmolding, cracks, water baths, etc. But one of the advantages of these bites is that they cool faster than a big cheesecake so you can eat them SOONER! 😀

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  17. Sarah, did you use powdered or granulated swerve? I see both mentioned and just wanted to make sure granulated would be an okay option.

    • You could use either. I used granulated in this recipe and didn’t notice any grittiness in the final texture. But for some recipes, like fat bombs or frosting, I do prefer the powdered version.

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  27. These are delicious! I added chopped pecans to the crust. And made my 2nd batch with caramel extract and dark chocolate morsels. It added a few carbs but not much. Topped with sugar free, no carb whipped cream and YUM!

  28. Hi, i made this recipe last night and they were great. One question: do you know what is causing my cheesecakes to sink in the middle after they are done cooking? I followed the recipe exactly as written.

    • I’m glad you liked them. It could be that your oven is running a little hot — which would cause the edges to cook much faster than the middle.

  29. I made these with Lankto powdered sweetener.
    They turned out perfect. Thank you so much for this amazing recipie… Christmas treats all round

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    • I can’t say without testing it myself, but look for a slight jiggle when it’s finished. These are made in normal size muffin tins.

  35. We loved these, thank you for posting the recipe!
    When I made them (in my eagerness) I didn’t see the instruction to bake the crust first but the result was a perfectly structured base anyway. Phew!
    I also put all the ingredients for the cheesecake part into a blender, straight from the fridge and that worked well too. I added a tablespoon of almond flour to the mixture for extra structure but that was my only change as far as ingredients went.
    The combination of tastes is so good and the expressions on the faces of the eaters said it all. 🙂

  36. I found your fabulous directions to the T! They were better than Cheesecake Factory low-carb cheesecake!! And a lot less carbs. Kudos to you!

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  38. I made these this past weekend. I followed the recipe exactly, with the exception of the sweetener. I used Truvia. It’s more grainy. My cheesecakes came out grainy. What am I doing wrong?

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  40. These are exceptional. I followed the directions exactly and they turned out perfect. I’ll be making these on a regular basis, for sure!

  41. I tried making these, they didn’t set up well and I cooked them for close to half an hour or maybe more. Also, if you use Pyure sweetener, be sure to half the amount, this may have been why they didn’t set and it was WAY too sweet. The crust is delicious though!

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  46. I’ve made this recipe about 6 times and absolutely love it. I half the sugar substitute. I will top them with strawberries or blueberries or dark chocolate curls. Today I’ve made them with a twist of lemon…..these little cheesecakes are great. Thanks for recipe

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  53. Hello I made these for myself as my own Easter Treat. Very good.

    However, the list of ingredients should say POWDERED or Confectioners sugar substitute. I used granular and realized upon tasting that it should have been powdered.

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  56. I thought it might help my sweet tooth just a little… Has no difference with real cheesecake at all…And it is a perfect recipe size base, and taste base, thank you vey much sharing this perfect recipe…

  57. Has anyone tried to make these in 8 oz. mason jars? I am hoping make them this way so I can put lids on them so they will stack easily in my fridge.

  58. Made these with my younger sister. They are way to sweet for either of us. Would recommend using half the amount of sugar. We tried the mixture before putting it in the tin and it tasted amazing but while cooking just because to sweet.

  59. Hello,

    I just have a questions, you have to bake the crust first before adding the cream cheese batter? Then once the crust is baked, you will put the cream cheese batter on top of the baked crust and then bake it again for 20 minutes? Is this correct? thank you.


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