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keto mini cheesecakes

Keto Mini Cheesecakes

Course: Dessert
Cuisine: American, Low Carb
Keyword: mascarpone recipes, no bake desssert
Prep Time: 20 minutes
Chilling time: 4 hours
Total Time: 20 minutes
Servings: 24 cheesecakes
Calories: 218kcal
Author: Angela Coleby
Enjoy a mini keto chocolate cheesecake with a chocolate almond flour base topped with a creamy chocolate mascarpone cheesecake. No baking makes this an easy recipe.
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Ingredients

Cheesecake Base

Cheesecake Filling

  • 16 oz mascarpone cheese softened
  • 8 oz cream cheese softened
  • 5 oz chocolate (sugar free or high cocoa solids) melted
  • ½ cup allulose or other low carb sweetener
  • 1 cup heavy whipping cream

Instructions

Make the Base

  • In a large mixing bowl add the almond flour, sweetener and cocoa powder. Mix well.
  • Add the melted butter and stir well.
  • Spoon the mixture into the mini cheesecake pans and press down firmly. Place in the fridge to firm.

Make the Cheesecake

  • In a large mixing bowl, whisk the mascarpone and cream cheese until smooth.
  • Add the sweetener and whisk to combine.
  • Stir in the melted chocolate.
  • In another bowl, whisk the heavy cream until thick peaks form.
  • Fold in the cream to the mascarpone mix.
  • Spoon the mixture on top of the bases and place back in the fridge to chill for at least 4 hours or ideally overnight to firm.
  • Pop the mini cheesecake out of the tin, decorate and serve.

Notes

Makes 24 mini cheesecakes OR one 8 inch cheesecake
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
 

Nutrition

Serving: 1mini cheesecake | Calories: 218kcal | Carbohydrates: 4g | Protein: 4g | Fat: 21g | Fiber: 1g