Keto Mini Cheesecakes
User Reviews
5
Keto Mini Cheesecakes
Description
The Keto Mini Cheesecakes recipe begins by preparing a lightly sweetened cream cheese batter with stevia glycerite as the sugar substitute. The mixture is poured into buttered foil-lined muffin cups and baked at 350°F until just set, allowing the centers to remain slightly soft, ideal for the application of toppings. Once cooled and chilled, the cheesecakes receive a whipped topping made from heavy cream, cocoa powder, vanilla, and sweetener, adding a velvety chocolate layer that complements the dense cheesecake beneath.
The texture balances creamy and firm with a sweet but restrained flavor profile from sugar alternatives, suited to those limiting carbohydrates. The foil liners facilitate easy removal without damage, as traditional paper liners tend to stick. These mini cheesecakes serve well as single portions, chilled slightly before eating, allowing the flavors to mellow and merge.
To ensure a smooth batter, room temperature ingredients are important. The cheesecakes can be stored refrigerated in airtight containers for up to five days and also freeze well for longer storage. If frozen, thaw overnight in the fridge and bring to room temperature before serving to best enjoy the texture and flavor.
Ingredients
Cheesecakes:
- 1 tablespoon butter melted, for the liners, unsalted
- 8 ounces cream cheese room temperature
- 1 teaspoon stevia glycerite equals about ¼ cup of sugar
- 1 teaspoon vanilla extract
- 1 egg room temperature; see notes, large
Topping:
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract pure
- ½ teaspoon stevia glycerite equals 3 tablespoons of sugar
- 2 tablespoons cocoa powder unsweetened
Instructions
Make the Cheesecakes:
- Preheat the oven to 350°F. Line 5 muffin cups with foil liners and brush the liners with melted butter.
- In a large bowl, use a hand whisk to mix the cream cheese, sweetener, and vanilla.
- Add the egg and whisk just until incorporated. Don't overmix.
- Transfer the batter to the prepared muffin cups, filling them almost full. Bake until set but not browned (the center should be almost firm), for 15-20 minutes.
- Cool the cakes in the pan on a cooling rack for 15 minutes, then remove them from the pan and cool them directly on the rack for 30 more minutes. Don’t remove the liners yet. As the cakes cool, their center will slightly sink. Perfect for toppings!
- Once the cakes reach room temperature, place them in a sealed container and refrigerate them for one hour, then remove the liners.
Make the Topping:
- Place the heavy whipping cream, vanilla, sweetener, and cocoa powder in a mini food processor bowl (the volume of ingredients is too low for a standard-size food processor).
- Process until the ingredients turn into thick whipped cream, about 1 minute. If you have a "grind" and a "chop" setting, use the "chop" setting. If needed, stop once to scrape the sides and bottom.
- Top the cakes with the whipped topping and serve.
Notes
- Use greased foil liners instead of paper liners to prevent sticking and allow easy removal.
- Bring all ingredients to room temperature before mixing to achieve a smooth batter consistency.
- If in a hurry, soften cream cheese in short microwave bursts and warm eggs gently to room temperature.
- Store cheesecakes airtight in the fridge for up to five days; remove from fridge an hour before serving to improve flavor and texture.
- Cheesecakes freeze well for up to three months; thaw in fridge overnight and bring to room temperature before eating.
- You can substitute the stevia glycerite with granulated sweeteners in the cake and powdered sweeteners in the topping if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cheesecakes
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1mini cheesecake | |
| Calories | 261kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Sodium | 158mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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