Mini keto cheesecakes

 

No-Bake Christmas Mini Cheesecakes Recipe

Ingredients (Makes 12 mini cheesecakes)

For the crust:

• 1 cup almond flour

• 3 tbsp butter, melted

• 2 tbsp powdered erythritol or monk-fruit sweetener

• ½ tsp cinnamon (optional)

For the cheesecake filling:

• 8 oz cream cheese, softened

• ½ cup heavy cream

• ¼ cup powdered erythritol or monk-fruit sweetener

• 1 tsp vanilla extract

Optional toppings:

• Whipped cream

• Fresh berries (strawberries, raspberries)

• Red and green sprinkles or crushed keto candy

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Instructions

1. Prepare the crust: In a bowl, combine almond flour, sweetener, cinnamon, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup or mini cheesecake mold. Chill in the fridge while preparing the filling.

2. Make the filling: Beat cream cheese until smooth. Add sweetener and vanilla extract, mixing well. Whip heavy cream separately until stiff peaks form, then fold gently into the cream cheese mixture until fully combined.

3. Assemble mini cheesecakes: Spoon the filling over the chilled crusts, smoothing the tops with a spatula.

4. Chill: Refrigerate for at least 2–3 hours, or until firm.

5. Decorate: Top with whipped cream, berries, or festive sprinkles before serving.