Super Easy Keto Mini Cheesecakes
Easy Keto Blackberry (or any flavor) Mini Cheesecakes
This recipe is designed to teach everyone how to make easy keto blackberry (or any flavor) mini cheesecakes
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Servings: 24 mini cheesecakes
Ingredients
No Bake Keto Chocolate Crust
- 112 grams (1 cup) coconut flour
- 21 grams (1/4 cup) cocoa powder
- 57 grams (1/2 cup) granulated sugar substitute with I use granulated monkfruit sweetener
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup butter, melted and cooled
Cheesecake
- 118 ml (1/2 cup) HOT water
- 8 grams (2 1/2 tsp) unflavored gelatin powder
- 16 oz room temperature cream cheese, softened
- 123 grams (1/2 cup) room temperature vanilla or unflavored Greek yogurt
- 133 grams (2/3 cup) granulated sugar substitute I use granulated monkfruit sweetener
- 80 grams (1/4 cup) blackberry jam or flavor of choice
- optional topping of choice I used finely chopped keto chocolate
Instructions
Chocolate crust
- Line 24 muffin cups with silicone liners. Set aside. Sift the dry ingredients into a medium mixing bowl until there are no lumps. Use a fork and stir the vanilla and butter into the dry ingredients until the dry ingredients are wet and sticking together.
- Scoop the crust mixture 2 to 3 TBS at a time into the prepared muffin cups. Use fingers or the back of a measuring spoon and press the crust firmly throughout the bottom of the liners. Place the crust in the refrigerator until ready to use.
Cheesecake
- Pour the HOT water into a small bowl. Sprinkle the gelatin powder over the water, Use a fork and stir the gelatin and water together for 1 minute or until the powder is fully dissolved. Pour the gelatin mixture into a large mixer bowl. Add the cream cheese to the bowl. Beat on medium for 2 minutes or until smooth. Add the yogurt and beat on medium for 1 minutes or until creamy.
- Add the sugar substitute and the jam. Beat on medium 1 minute or until fluffy. Stop and scrape down the sides of the mixing bowl as needed. Remove the crust from the refrigerator. Scoop the cheesecake mixture out 3 TBS at a time over the crust in the prepared muffin cups.
- Use a butter knife and smooth the mixture evenly to create a smooth top on each cheesecake. Refrigerate for 6 hours or up to overnight until firm. Once firm remove the cheesecakes from the refrigerator. Eat plain or top with the toppings of choice and serve.