These Mini 3-Ingredient Keto Cheesecakes are wonderfully simple creamy, lightly sweet, and so satisfying without any extra fuss. They’re the kind of treat you can whip up quickly when you want something indulgent but still low-carb.
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup powdered keto sweetener (like erythritol or allulose)
- 1 large egg
- Optional swap: Add 1/2 tsp vanilla extract for a touch of warmth
Steps
- Beat the cream cheese until smooth and fluffy this helps the texture stay silky.
- Mix in the sweetener until fully blended and no graininess remains.
- Add the egg and gently beat just until combined. Don’t overmix; it can cause cracks.
- Spoon the batter into mini muffin liners, filling each about 3/4 full.
- Bake at 325°F for 12–15 minutes, or until the edges look set and the centers still have a slight jiggle.
- Cool completely, then chill for at least 1 hour so they firm into perfect cheesecake bites.
Chef’s Tips
- Make sure your cream cheese is fully softened cold cream cheese leads to lumps.
- Pull them from the oven before they fully firm; they continue setting as they cool.
- Chill overnight for the creamiest, most classic cheesecake texture.
Variations
- Lemon Cheesecake Bites: Add 1 tsp lemon juice + a little lemon zest.
- Chocolate Swirl: Stir in 1 tbsp melted keto chocolate for a marbled effect.
- Berry Topper: Add a tiny spoonful of mashed raspberries on top before chilling.