Sugar Free Mini Cheesecake Recipe

This Sugar Free Mini Cheesecake Recipe is easy to make and tastes amazing.

Made with softened cream cheese oven baked on an almond crust, these individual sized cakes are perfect for dessert or for your next gathering.

What are mini cheesecakes?

Mini cheesecakes are individual sized cheesecakes made with a creamy rich filling on top of a crumbly crust.

I like how customizable this recipe is when add your favorite fruit on top!

Have you tried my recipe for Sugar Free Cheesecake Cookies with Strawberries?

Made with chopped strawberries and a cheesecake filling, those cookies are soft and buttery on the outside and cheesecake creamy on the inside. Both this recipe for mini cheesecakes and that recipe for cheesecake cookies are delicious dessert ideas that are made with no added sugar.

To make this recipe you will need almond flour. You can find almond flour here.

Why we love mini baked cheesecakes

These mini baked cheesecakes are impressive, yet incredibly easy to make.
The cheesecakes are baked, then topped with whipped cream, and finished with fresh berries.

Here is what else we like about this recipe.

• This recipe is made with basic ingredients that you may already have on hand.
• The crust is a simple three ingredient crust.
• Personalizing this recipe is as easy as changing up the fruit that you add on top.
• The cheesecakes are baked in a muffin pan with no water bath required.
• Individual sized cheesecakes makes for quick and easy serving.
• Leftover cheesecakes can be frozen and enjoyed later on.

Ingredients needed to make baked cheesecake cupcakes.

Crust.

• Almond Flour. Crushed sugar free butter cookies can alternatively be used.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
• Butter. The butter should be melted.

Cheesecake filling.

• Cream Cheese. Softened to room temperature.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
• Sour Cream. Adds a bit of a tang to the cheesecake filling.
• Eggs. Your eggs should be at room temperature
• Lemon Juice. Freshly squeezed lemon juice is preferred.
• Vanilla Extract. Added for a bit of flavor balance.

Topping

• Heavy Cream. Your heavy cream should be cold.
• Sugar Free Powdered Sugar. The amount needed can vary according to how sweet you want the whipped cream to be
• Fruit- Such as strawberries, blueberries, and/or raspberries.

Tips for making the best cheesecake cupcakes.

The crust used in this recipe is made with almond flour. You can alternatively used crackers or cookies that have been crushed into crumbs.

More helpful tips for you.

1. Regular salted butter was used in making my crust. Unsalted butter can be used instead.
2. Full fat cream cheese works best in this recipe for optimal texture. If your cream cheese is softened to room temperature it will blend better with the other ingredients.
3. Whole fat sour cream is also recommended for texture.
4. For the whipped topping, the heavy whipping cream should be chilled. A full fat coconut milk can alternatively be used.
5. Also for the whipped topping, refrigerating your your mixing bowl and beaters/whisk attachment for twenty minutes before whipping is recommended.
6. Lastly, line your muffin cups with cupcake liners for an easier removal and clean up.

How to make Sugar Free Mini Cheesecakes

Prep Time: 20 minutes .
Bake Time: 20 minutes .
Servings: 12 cupcake sized cheesecakes. .

1. Prepare. Preheat your oven to 350°F. Also, prep your cupcake pan for nonstick. Cupcake liners work best in this recipe.
2. Crust. To make the crust, combine together the almond flour, melted butter, and sugar alternative, mixing well until well combined. Then press the mixture into the bottom of each of the cupcake liners. Bake the crusts for five minutes and then allow them to cool (while you work).
3. Filling . Outfit your mixer with a flat beater and then beat together the cream cheese and the sugar alternative on medium until smooth. Scrape down the sides of the bowl and then beat in the sour cream, eggs, lemon juice, and vanilla extract until combined.
4. Fill. Use a large scoop to evenly divide the filling between the cupcake liners, placing it on top of each of the set crusts.
5. Bake. Return the cupcake pan to your oven and bake for 12-15 minutes or until the edges of the cheesecakes have set and the centers are still a bit jiggly. Allow the cupcakes to fully cool.
6. Whipped Cream. In a cold mixing bowl, outfit your mixer with a whisk attachment . Then beat together the heavy cream and along with the powdered sugar alternative on high for three minutes or until stiff peaks begin to form.
7. Top. You can top each of the cheesecakes (removing them from the pan first) with the whipped cream using a spoon or a piping bag fitted with a star tip attachment. Then add any desired fruit.

Expert Tip 👉 Allow the baked cheesecakes to fully cool before adding the whipped cream topping. Removing the cheesecakes from the pan once they have fully set can help them cool down.

How to store cheesecakes.

Once your cheesecakes have fully cooled, they can be stored in an airtight container and refrigerated for up to a few days. Cheesecakes without the topping can be frozen individually for up to a couple of months.

You may also be interested in these sugar free dessert recipes.

• Sugar Free White Chocolate Chip Cookies
• Sugar Free Buckeye Style Brownies
• Sugar Free Butter Pecan Cookies
• Sugar Free Peanut Butter and Oatmeal Cookies
• Sugar Free Peanut Butter Cookie Cake
• Sugar Free Chocolate Chip ‘Sugar’ Cookies

Print this Sugar Free Mini Cheesecake Recipe.

Sugar Free Mini Cheesecake Recipe, an easy and delicious no added sugar dessert for creamy baked cakes on a crunchy almond crust.

Please see recipe post for further details on this recipe.