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Cookies And Cream Mini Keto Cheesecakes

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Craving something sweet? You’ll need to try these Cookies and Cream Mini Keto Cheesecakes! They’re sweet and creamy and have a chocolaty cookie crust. These gluten free mini cheesecakes a great little dessert or on-the-go treat! The recipe makes 12 cheesecakes, so they’re perfect for meal prepping, too.Recipe for mini keto cheesecakes.

A quick note about baking with cream cheese: You’ll want to make sure your cream cheese is at room temperature or there will be little globs of cream cheese, and the cheesecake filling won’t be smooth. Plan on it sitting at least an hour or two before it will be ready to use. If you forget to take it out of the fridge, there are a couple of tricks to soften it up. You can cut it up into chunks and allow it to sit for 20 minutes or so. Or you can remove the cream cheese completely from all packaging and place it in a microwave-safe bowl. Microwave for 10 seconds, and flip it in the bowl. You’ll have to do this 3 or 4 times. Watch it closely because you don’t want it to melt!

To get started, preheat the oven to 350 degrees and spray a standard 12-well muffin pan with cooking spray. I recommend investing in a silicone muffin pan, but a standard muffin tin works just as well.

Combine all of the cookie crust ingredients together in a medium-sized bowl. The instant espresso powder is optional, but it will just enhance the flavor of the chocolate; it will not make the crust taste like coffee. Mix together until a crumbly dough has formed. Place a heaping tablespoon in each well. You will have some dough leftover – set that aside to use once you prepare the cheesecake filling. Use your fingers to press the dough into an even layer on the bottom of each well. Par-bake the crust for 8 minutes.

While the crust is baking, start preparing the cheesecake filling. Using an electric mixer, mix all of the filling ingredients together until smooth. Evenly distribute the filling mixture on top of each par-baked crust. Take the leftover dough from the crust and sprinkle evenly on the top of each cheesecake. Bake for 15-16 minutes or until the cheesecakes are just set. Take out of the oven and let the cheesecakes completely cool to room temperature. Finally,  put them in the refrigerator for at least 1 hour before serving.

Leftover mini keto cheesecakes can be stored in the fridge for up to a week (if they last that long!)

Mini Cookies and Cream Cheesecakes

1 Review
Calories 173kcal
Fat 15g
Net Carbs 3g
Protein 4g
Serving Size 1 cheesecake

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  • 🔪 Prep 10 mins
  • 🔥 Cook 24 mins
  • chill time 1 hr
  • Total 1 hr 34 mins
  • 🍽 Yield 12 servings

Ingredients

12 servings

Cookie Crust and Topping

Filling


Instructions

4 steps
  • Preheat oven to 350 degrees and spray a standard 12-well muffin pan with cooking spray.
  • Combine all of the crust ingredients together in a medium bowl and mix together until a crumbly dough has formed. Put 1 heaping tbsp in each well. You will have some dough left over, so put that to the side for later. Use your fingers to press the dough into an even layer on the bottom of each well. Par-bake the crust for 8 minutes.
  • While the crust is baking, prepare your cheesecake filling. Using an electric mixer, mix all of the filling ingredients together until smooth. Evenly distribute the filling mixture on top of each par-baked crust. Take the leftover dough from the crust and sprinkle evenly on the top of each cheesecake. Bake for 15-16 minutes until just set. Take out and let the cheesecakes completely cool to room temperature, and then put in the refrigerator for at least 1 hour before serving.
  • Store leftovers in the refrigerator for up to a week.

If you love cheesecake, don’t miss this recipe for Raspberry Swirl Keto Cheesecake. It’s a crowd pleaser! You’ll also find other dessert ideas here.

Recipe for mini keto cheesecakes.

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