keto mini cheesecakes

Keto mini cheesecake that tastes like biting into a Snickers Bar! These individual sized cheesecakes feature a no bake crust and filling, with a delicious peanut and caramel topping. You won&#039;t believe it&#039;s sugar-free.

Keto Mini Snickers Cheesecakes

almond flour

tbsp powdered Swerve Sweetener

cocoa powder

salt

tbsp butter

cream cheese (softened)

peanut butter

tbsp heavy whipping cream (room temperature)

tsp vanilla extract

peanuts

tbsp Swerve Brown

tbsp BochaSweet

heavy cream

xanthan gum

sugar-free dark chocolate (chopped)

coconut oil

Line a standard muffin pan with 6 parchment or silicone muffin cups.

In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, and salt. Stir in the melted butter until the mixture begins to clump together.

Divide evenly among the prepared cups and press firmly into the bottom. Set aside.

Crust

In another bowl, beat the cream cheese and peanut butter together until smooth, then beat in the sweetener. Add the cream and vanilla and beat until well combined.

Spoon the filling over the crusts, filling each muffin cup to just a bit from the top (save space for your peanuts and caramel!). Use a wet finger to smooth the tops of the cheesecakes so that there are no funny peaks.

Freeze until firm, about 4 hours.

Filling

Sprinkle the tops of the cheesecakes with the crushed peanuts.

In a small saucepan over medium heat, combine butter, Swerve, and BochaSweet or allulose. Bring to a boil and cook about 3 minutes, being careful not to burn it.

Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk vigorously to combine.

Let cool about 10 minutes to thicken and then spoon over the tops of the cheesecakes. Return to the freezer for another 30 minutes to firm up, then peel off the muffin liners.

Topping

Place the chopped chocolate and coconut oil together in a microwave safe bowl. Melt on high in 30 second increments, stirring in between, until smooth.

Drizzle over the cheesecakes. Serve cold.

Chocolate Drizzle

These mini keto cheesecake bites are rich, creamy, and taste just like classic New York cheesecake - just in a perfectly portioned, bite-sized form! Made in a muffin pan, they're easy to whip up and perfect for a quick treat when you just need a taste of something sweet.

Mini Keto Cheesecakes

oat fiber, or coconut flour

brown sugar substitute

unsalted butter, chilled & cubed

vanilla extract

mini muffin pan

mini muffin liners

oz cream cheese, softened to room temperature

sugar-free sweetener

plain Greek yogurt

egg, room temperature

lemon juice

6-8 oz fresh blackberries (about 1 cup)

water

powdered allulose sweetener

arrowroot powder

Line a mini muffin tin

Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners. Set aside.

Keto graham cracker crust

Add almond flour, oat fiber or coconut flour, brown sugar, xanthan gum and salt to a food processor. Give a few quick pulses to combine. Add butter and vanilla, pulse until combined. The crust is pulsed enough when the mixture will pack and stick together when you press it together with your fingers.

Press the crust into the muffin pan

Add about ½-1 tablespoon of crust to each muffin cup. Press the crumbs firmly into each liner. This makes enough for 28, so you will have some left over. 

Bake the crust

Bake at 325°F for 6 minutes. Set aside to cool completely.

Cheesecake filling: cream the cheese

For the cheesecake filling, add cream cheese and sugar-free sweetener to a medium/large bowl. Using an electric mixer, mix until combined and creamy, about 1-2 minutes.

Cheesecake filling: remaining ingredients

Add yogurt, egg, egg yolk, lemon juice and vanilla. Mix just until combined, don’t overmix.

Bake mini cheesecakes

Divide the batter evenly on top of the cooled crusts. Fill each cavity to the top since they won’t overflow when baking. Bake at 325°F for 20-22 minutes until puffed and lightly set around the edges. Remove and let cool completely at room temperature. Once cooled, refrigerate until cooled and completely set. 

Make the fruit topping

Combine blackberries, water, allulose sweetener, arrowroot powder and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally until thickened and bubbly. Cool and refrigerate until ready to serve. Top each mini cheesecake with a dollop of fruit topping. 

These mini cheesecakes turned out delicious and the portion size is so convenient for quick treats. I especially loved how the Greek yogurt made the filling extra creamy. Next time I might try adding a dash of cinnamon to the crust for a twist.

Top 2 keto mini cheesecakes recipes from across the web

The most viewed keto mini cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Keto Mini Snickers Cheesecakes

Mini Keto Cheesecakes

Top 2 keto mini cheesecakes recipes from across the web

The most viewed keto mini cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Mini Snickers Cheesecakes

Mini Keto Cheesecakes

The most viewed keto mini cheesecakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine