Are you a cheesecake lover? Then you've got to try these Mini Cheesecake Bites! They're tiny, tasty, and have a keto-friendly spin on a classic favorite. Plus, they're gluten-free and low-carb but still pack that traditional cheesecake flavor. With a buttery crust and a rich, creamy filling, these little treats are irresistible. Let's get started and whip them up in no time with some easy-to-follow steps!
Preparation and cooking overview
To make mini cheesecakes, combine almond flour, melted butter, powdered sweetener, and a pinch of salt to prepare the crust. Press the mixture into muffin cups and bake for 7-8 minutes. Meanwhile, prepare the filling by beating cream cheese, sweetener, sour cream, lemon juice, vanilla extract, and eggs. Spoon the filling onto the cooled crusts and bake to perfection. Within 45 minutes, your delectable keto bites will be ready.
Chef's note
Make your cheesecake bites delicious with some creative ideas! While we have used keto raspberry jam atop the cheesecake bites, you can use strawberry or any other keto-friendly jam. Alternatively, add sugar-free dark chocolate chips or cinnamon powder to the cheesecake batter for a lovely twist.
Explore our collection of delightful keto desserts if you want more fun recipes.
🍰 Ingredients for mini cheesecake bites recipe
Here are all the ingredients that you need to prepare mini cheesecakes at home:
For the crust
For the filling
Ingredient substitutions
Feel free to tweak the ingredients based on availability or your personal preference. Here are some keto options for you:
Additional ingredients
Elevate the flavors and textures of your cheesecake bites with these optional ingredients:
Cooking tools required
You will need the following kitchen tools to make this Mini Cheesecake Bites recipe:
Tool substitutes list
How to make Mini Cheesecake Bites: a step-by-step guide
Cooking methods
Preparation steps
Instruction steps
Prepare the cheesecake crust
- Mix almond flour, melted butter, powdered sweetener, and a pinch of salt in a mixing bowl to form the crust mixture.
- Spread this mixture evenly into the muffin cups or lined muffin tin.
- Bake for 7-8 minutes and allow the crusts to cool.
Prepare the cheesecake filling and assemble
- Mix cream cheese and sweetener using a hand mixer until combined.
- Add sour cream, lemon juice, and vanilla extract to the mixture and mix.
- Then, add eggs and keep mixing until just combined.
- Evenly distribute the filling over the cooled crusts in the muffin cups.
- Bake for 20 minutes at 285°F (140°C). Finally, turn off the heat and let the cheesecakes cool inside the oven.
Chef's pro tip
For a well-blended filling, ensure all dairy ingredients — cream cheese, sour cream, and eggs — are at room temperature before use. Also, avoid overmixing the filling to prevent air bubbles and cracks in the cheese layer, and you'll get a gourmet-style cheesecake!
What to serve with mini cheesecake bites?
Mini cheesecakes are one of the best keto desserts out there. You can serve them with these options for an indulging experience:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage tips
Note: If stacking them in a container, use parchment paper between layers to prevent sticking.
Recipe wrap-up conclusion
Elevate your keto dessert routine with our easy Mini Cheesecake Bites, a low-carb version of the famous cheesecake. They are low-carb, gluten-free, and so yummy! But that's not all! They offer easier portion control when you are craving a sweet treat. Enjoy these fancy desserts when you are hosting a party or want a delightful treat — they will be the star of your dining table.
We hope you find joy in this recipe as much as we do. It's a simple yet fulfilling way to indulge in something sweet and keto-friendly. Get creative, experiment with toppings, and share your creations on social media by tagging us. Let's make every meal a celebration. Happy baking!
Love sweets and desserts? Here are some of the best low-carb desserts for you:
Frequently asked questions
📖 Recipe
Keto Mini Cheesecake Bites
Ingredients
For the crust
- 1 ½ cups almond flour
- 3 ½ tablespoons unsalted butter
- 1 tablespoon powdered sweetener
- Pinch of salt
For the filling
- 1 ½ cups cream cheese
- ½ cup sour cream
- ¾ cup powdered sweetener
- Juice of ½ lemon
- 2 eggs room temperature
- ¼ teaspoon vanilla extract
Instructions
Prepare the cheesecake crust
- Mix almond flour, melted butter, powdered sweetener, and a pinch of salt in a mixing bowl to form the crust mixture.
- Spread this mixture evenly into the muffin cups or lined muffin tin.
- Bake for 7-8 minutes and allow the crusts to cool.
Prepare the cheesecake filling and assemble
- Mix cream cheese and sweetener using a hand mixer until combined.
- Add sour cream, lemon juice, and vanilla extract to the mixture and mix.
- Then, add eggs and keep mixing until just combined.
- Evenly distribute the filling over the cooled crusts in the muffin cups.
- Bake for 20 minutes at 285°F (140°C). Finally, turn off the heat and let the cheesecakes cool inside the oven.
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