Easy Mini Cheesecakes
We couldn’t believe how delicious these mini cheesecakes turned out. For the time and effort put in you get an amazing dessert. You can top them with whatever you have on hand. In addition to chocolate, fruit like raspberries works or fruit preserves.
These are not only super delicious but they’re also a healthy dessert option. I’m using almond flour for the base crust and you can use any neutral oil in place of the olive like melted coconut oil or avocado oil.
These last for 5 days in your fridge in a covered and sealed air tight container. You can reach for these low carb bites instead of slicing an entire piece of high sugar and high carb cheesecake and you still get all the flavors and yumminess.
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Mini Cheesecakes
Ingredients
Bottom Crust:
- 3/4 cup almond flour
- 1 tbs coconut sugar
- 1/4 tsp cinnamon
- 5½ tsp olive oil (or any neutral oil)
Cheesecake Layer:
- 4 oz cream cheese, room temp
- 1 egg
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup (or honey)
- 1/2 tsp vanilla extract
Optional Topping:
- 1 tbs chocolate chips, melted
- few raspberries
Instructions
Bottom Crust:
- Preheat your oven to 350℉. Line a 12 slot muffin tray with 8 muffin liners and set aside.
- In a medium bowl, mix together all the Bottom Crust Ingredients until fully incorporated. Transfer evenly (about 1 tbs to each) to the 8 muffin cups and press down with the back of a spoon or rubber spatula to pack in. Bake for 10-12 minutes or until golden. Once done, transfer the tray to wire rack and leave the oven on.
Cheesecake Layer:
- In a medium bowl, using an electric hand mixer beat your cream cheese on low for about 2 minutes. Next add in the egg, yogurt, maple syrup and vanilla. Beat until smooth and incorporated – about 1 minute. Transfer evenly to each muffin slot and bake for 20 minutes or until edges are set. Remove pan from the oven and let them sit in the tray for another 30 minutes. Remove them from the tray and refrigerate for 2 hours before serving.
Nutrition
Looking for more?
May I use allulose or other sf sweetener instead of coconut sugar b
Hi Beth, yes you can as long as its granulated!
Can I use cottage cheese instead of Greek yogurt?
Hi Sue, yes you can, just puree it first in a mini food processor!
I have two friends with nut allergies can I use a different flour like oatflour or cassava flour for the crust
Yes that should work here
Hi, you didn’t have the metric measurements on this recipe ☹️
Hi Monica, just updated it! Sorry about that
Hi, do I have to use a liner?
Hi Rebecca, yes – I highly recommend the liners here!
Do I have to use muffin liners?
Hi Rebecca, I highly recommend the liners yes
Babe, two things:
You say 12 muffin liners but then say 8 muffin cups. Should the mixture make 8 or 12? (I’m hoping this question answers itself when I put a Tbsp in each).
Secondly, should we let the base cool completely before adding the cheesecake layer or doesn’t it matter?
Thanks so much
Leigh
I apologize for the confusion…
This recipe makes EIGHT mini cheesecakes.
The base doesn’t need to cool since you’re adding in the cream cheese layer and placing back into the oven.
Enjoy!
Does it need to be almond flour? Or will regular flour work?
Hi Kimberly, If I were subbing in for the almond flour I would use graham cracker crumbs
Can you use regular sugar?
HI Hal, yes any sugar works here!
sorry, just reread the recipe and see it does specify Greek
Hi Cindy, no worries – you are going to love these!
I love your recipes!
Thank you so much! <3
When a recipe calls for yogurt, is it assumed to be Greek Yogurt? Or will any yogurt do?
Hi Cindy, I prefer the quality and thickness of Greek yogurt but any yogurt will work!
Does this recipe require a silcone muffin tray? Or could it turn out as well using a muffin pan?
Hi Kiki, any muffin tray works! Enjoy!