And the whipped chocolate topping is marvelous - although they’re very good without it too. These tasty little cheesecakes are so good! They have this wonderful vanilla flavor and their topping is rich and chocolatey and perfectly complements them. They are easy enough to be an everyday dessert for the family, but they are also perfect for hosting because you make them in advance. So there’s no need for last-minute frantic efforts in the kitchen, the enemy of gracious hosting!
Ingredients
You’ll only need a few simple ingredients to make these keto mini cheesecakes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Soft cream cheese: I recommend using full-fat cream cheese in this recipe. I usually soften it in the microwave. Sweetener: I use stevia glycerite. You can probably use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Egg: I use large eggs in almost all of my recipes, this one included. It should be at room temperature - you can dip it in warm water to warm it up. For the chocolate topping: Whipping cream, vanilla, a sweetener, and cocoa powder. If you’d like to use a granulated sweetener, make sure it’s powdered, or the topping could feel grainy.
Expert tips
1. Use room-temperature ingredients
To ensure a smooth texture and to get maximum volume from the eggs, all ingredients should be at room temperature. Beat the cream cheese, sweetener, and vanilla until smooth. Then beat in the egg. Don’t overbeat - you don’t want to aerate the batter too much. Transfer the mixture to greased foil-lined muffin cups and bake until set, about 20 minutes in a 350°F oven. Cool completely, then refrigerate. To make the topping, whip the topping ingredients in a mini food processor until light and fluffy. Spoon the topping on the cooled cakes, or pipe it using a piping bag. This is the rule for all cheesecakes, as you probably know. I do the same thing when I make this wonderfully creamy keto cheesecake. So try to remember to take everything out of the fridge at least an hour before you plan to start mixing the ingredients. If you forget, you can soften the cream cheese in the microwave, in 10-second sessions, and dip the egg in a bowl of warm (not hot) water for a few minutes.
2. Use foil liners
These cakes stick to paper liners (even well-greased) but they don’t stick to greased foil liners. Other alternatives that might work are buttered 4-oz ceramic ramekins, and possibly greased silicone liners. But I highly recommend using foil liners.
Frequently asked questions
Variations
Instead of the chocolate topping, you can top the cakes with any of the following:
Blueberry compoteStrawberry compoteA drizzle of warmed peanut butter and/or dark chocolateA dusting of sugar-free confectioners’ sugar
Another tasty variation, if you like coconut, is to use coconut extract in the cake instead of vanilla extract.
Storing leftovers
You can store these cakes in the fridge, in an airtight container, for up to 4 days. It’s very important to take the leftovers out of the fridge an hour before serving them. Cheesecake, like chocolate, is best at room temperature.
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Recipe card
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