Mini Keto Cheesecake Cups

One of the things I’ve learned while trying to eat healthier is that telling myself I can never have dessert usually doesn’t last very long.

Instead, I’ve found it helps to make something small. Something rich enough that a few bites are all you need.

These Mini Keto Cheesecake Cups are creamy, lightly sweet, and incredibly easy to make. They keep well in the refrigerator, making them perfect for meal prep alongside grilled chicken and Keto-Style Giardiniera.

Healthy eating should still leave room for a little joy.

Servings

6 mini cheesecake cups

Prep Time: 15 minutes

Chill Time: 4 hours (overnight is even better)

Ingredients

Cheesecake Filling

• 225 g full-fat cream cheese, softened
• 120 ml heavy whipping cream
• 50 g powdered erythritol or monk fruit sweetener
• 5 ml vanilla extract
• 15 ml fresh lemon juice
• 1 teaspoon finely grated lemon zest (optional but recommended)
• Pinch of salt

Optional Crust

• 75 g almond flour
• 30 g melted butter
• 10 g powdered erythritol
• ½ teaspoon cinnamon (optional)

Optional Toppings

• Fresh raspberries
• Fresh strawberries, sliced
• Blueberries (a few per cup)
• Unsweetened whipped cream
• Sugar-free dark chocolate shavings
• Chopped pecans or walnuts

Instructions

Optional Crust

1. Mix the almond flour, melted butter, sweetener, and cinnamon until the mixture resembles damp sand.
2. Divide evenly among six small dessert cups or jars.
3. Press gently into the bottom of each cup.
4. Refrigerate while preparing the filling.

Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the sweetener and continue mixing until fully incorporated.
3. Mix in the vanilla, lemon juice, lemon zest, and salt.
4. Pour in the heavy cream and beat for 2–3 minutes until the filling becomes light and fluffy.

Assemble

1. Spoon or pipe the filling evenly into the dessert cups.
2. Smooth the tops with the back of a spoon.
3. Cover and refrigerate for at least 4 hours, preferably overnight.

Serving Suggestions

Top each cheesecake cup with one of the following:

• A few fresh raspberries
• Two or three sliced strawberries
• A dollop of freshly whipped cream
• A sprinkle of chopped pecans
• A shaving of sugar-free dark chocolate

Storage

Store covered in the refrigerator for up to 5 days.

These cheesecake cups are ideal for weekly meal prep and can be enjoyed straight from the refrigerator.

Salt, Ink & Soul Tip

After a dinner of Simple Grilled Chicken for Keto-Style Giardiniera, I like to finish with one Mini Keto Cheesecake Cup and a cup of coffee.

It’s just enough sweetness to end the meal without undoing the work you’ve put into eating well all week.

Kyle J. Hayes

kylehayesblog.com

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