You’re going to love this recipe for Cassandra’s keto mini cheesecakes! These little beauties are rich, decadent, and adorable!
I have to tell you how the recipe for Cassandra’s keto mini cheesecakes came to be! I shared my recipe for the ultimate keto no-bake cheesecake with my good friend, Cassandra. Not only did she try it and love it, she used the exact recipe to make mini cheesecakes from it! She said that way, she could freeze some and simply thaw one or two when she wanted a quick dessert option. Yes, I have brilliant friends!😊I hope you and your family enjoy these delicious mini cheesecakes!
Let’s talk about the crust for these keto mini cheesecakes!
The base of our crust is almond flour. Then we combine both keto brown and granulated sugar. My preferred brand is Swerve. It contains zero calories and zero net carbs. It also tastes delicious! I love the flavor a little cinnamon brings to this crust along with just a touch of salt. The melted butter holds the mixture together. This crust is similar to a graham cracker crust in taste and texture. But it is low carb and keto!
What are the ingredients for the filling in these mini cheesecakes?
First, we start with heavy whipping cream. This ingredient helps to keep our cheesecake light and airy. Next, we combine cream cheese with keto powdered sugar. I again use the Swerve brand for my powdered sugar. A little sour cream and some fresh lemon juice bring the perfect zest to this cheesecake. If you don’t have fresh lemon juice, you can substitute bottled. And last, but certainly not least, we add vanilla. Vanilla is one of those ingredients that bring such awesome flavor to dishes. You may not be able to put your finger on it, but you know something is missing when it’s not there!
Are these keto mini cheesecakes difficult to make?
These cheesecakes are quite easy to make, but I do a few tips to ensure yours come out perfectly every time! First, you’ll want to place liners in your 24 muffin tins. Next, after you make the crust, you’ll want to add 1 tablespoon of crust into each of your liners. You’ll want to press the crust as firmly as possible into the bottom of your liners. You can use your fingers or a spoon to do this. I had a small metal container, meant to serve condiments or spices in, and used the bottom to press my crust into place.
You’ll get the best results for you whipped cream if you place your mixing bowl and beaters in the freezer to chill for 15-20 minutes prior to using. You’ll also want your cream cheese softened before using. This will help ensure your filling comes out awesomely creamy. One of the things that makes these cheesecakes come out light and airy is that we fold the whipped cream in and stir to combine with the cream cheese mixture. If you use an electric mixer, you’ll end up with a much denser mixture. For the filling, I used a cookie scoop and placed about 3 scoops on top of each crust. You can also use a spoon or piping bag to add your filling. Last, you should cover and refrigerate these cheesecakes for 4-6 hours or overnight before serving. This will allow them to set-up. If I have time, I like to have mine set overnight.
Here are some more rich and creamy keto desserts I think you’ll enjoy!
Cinnamon Sugar Keto Cheesecake Bars
Keto Chocolate Pumpkin Mousse Pie
No-Bake Keto Raspberry Cheesecake
Helpful Hints:
*After filling your muffin tin liners with your crusts, place the tins in the freezer while you make the cheesecake filling.
*You can freeze these mini cheesecakes and then simply thaw when you’d like a special sweet treat.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Happy is the man who finds wisdom, And the man who gains understanding. Proverbs 3:13***
Cassandra's Keto Mini Cheesecakes
You’re going to love this recipe for Cassandra’s keto mini cheesecakes! These little beauties are rich, decadent, and adorable!
Ingredients
For the crust:
- 1¼ cups almond flour
- ¼ cup brown sugar substitute (Swerve)
- ¼ cup granulated sugar substitute (Swerve)
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the filling:
- 2 cups heavy whipping cream
- 3 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar substitute (Swerve)
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
For the crust:
1. Line 2 regular size (12 count each) muffin tins with liners.
2. In a small bowl, combine the almond flour, brown sugar, granulated sugar, cinnamon, and salt. Stir until all ingredients are mixed together.
3. Add the melted butter and stir until combined.
4. Place 1 tablespoon of crust into each muffin liner. Press firmly onto bottom of liners.
5. Place muffin tins in the freezer while you make the filling.
For the filling:
1. Place a medium bowl and beaters in the freezer to chill 15-20 minutes prior to using.
2. After chilling bowl and beaters, add heavy cream to chilled mixing bowl. Using and electric mixer, beat the heavy whipping cream on medium high speed until stiff peaks form. This will take approximately 4-5 minutes. Set aside.
3. In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar together on medium speed. Beat until smooth and creamy. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
4. Add the sour cream, lemon juice, and vanilla. Mix until combined.
5. Carefully fold the whipped cream into the cream cheese mixture and stir until combined.
6. Remove your muffin tins from the freezer. Use a spoon or piping bag to evenly distribute filling between muffin tins.
7. Cover mini cheesecakes with plastic wrap and refrigerate 4-6 hours, or overnight, before serving.
Nutrition Information:
Yield: 24 Serving Size: 1 mini cheesecakeAmount Per Serving: Calories: 218Total Fat: 22gTrans Fat: 0gCholesterol: 29mgSodium: 33mgCarbohydrates: 3.3gNet Carbohydrates: 2.3gFiber: 1gProtein: 4g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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