|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cheesecake is a rich, decadent dessert typically made in a large springform pan. But miniature cheesecakes baked in muffin tins are a great portable spin on the classic dessert. Thanks to their individual portion size, they also bake and then cool more quickly.
To make cheesecake filling friendly for keto dieters and people looking to reduce their sugar intake, the only swap needed is a cup-for-cup granulated keto sweetener instead of sugar. The crust, however, requires additional swaps: In addition to using a granulated sweetener instead of sugar, you also must replace the usual graham crackers. Here, we opt for an almond flour crust that bakes ahead of time. It's similar to the standard version, but is higher in protein and much lower in carbs.
For the Crust
1 cup almond flour
2 tablespoons coconut flour
1/4 cup granulated keto sweetener
1/4 cup butter
1/2 teaspoon salt
For the Filling
16 ounces cream cheese, at room temperature
3 large large eggs
1 cup granulated keto sweetener
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon salt
Make the Crust
Gather your ingredients. Preheat the oven to 325 F. Prepare a 12-cup muffin pan for baking by spraying liberally with cooking spray or lining with nonstick paper cups.
Mix all crust ingredients together in a medium-sized mixing bowl. Fill each cup in the muffin pan with 1 1/2 tablespoons of the crust mixture. Press mixture firmly into the muffin cups with your hands or a spoon.
Bake for ten minutes, then let cool while you prepare the cheesecake filling.
Make the Filling
Prepare the cheesecake filling by beating the softened cream cheese on high speed in a stand mixer (or with a hand mixer) until smooth and fluffy. This will take about 2 minutes.
Add eggs one at a time, beating well after each egg is added until thoroughly incorporated. Add sweetener, extracts, and salt. Beat briefly to combine.
Pour filling into the muffin cups in equal portions, over the crusts. Each cup should be at least 3/4 full.
Bake for twenty minutes, then remove from oven and let cool for 1 hour. Refrigerate for 2 to 3 hours, until cool to the touch, before unmolding and serving.
Variations and Toppings
- For a more citrus-forward cheesecake without any added fruit sugar, add 2 teaspoons orange zest and 1 teaspoon lemon zest when adding extracts to the filling mixture.
- To top with low-sugar fruit, place berries atop mini cheesecakes once they are cooled. For extra glossiness, toss berries first with a tablespoon of allulose syrup.
- For a chocolate cheesecake, add 3 tablespoons sifted cocoa powder to the cheesecake filling when you add the vanilla, and omit the lemon extract.
- Sugar-free jams or fruit syrups can be used for a quick topping: spoon them on top right before serving.
- To make these extra creamy, once the cheesecakes have cooled, spoon one tablespoon of sour cream over each cheesecake and spread with a spatula.
- If you prefer the ease of a single baking dish, this recipe can be used with an 8x10 glass dish. Follow the instructions for baking the crust and making the filling, then bake for 45 minutes instead of 20. Refrigerate for 4 hours, then cut into 12 squares. This makes for a portable cheesecake bite without the work of individual cups.