This Keto Mini Cheesecake with colorful homemade sprinkles is a delicious treat for any occasion! It’s bright, vibrant, and satisfying. It’s a decadent gluten-free, grain-free, keto, and low-carb dessert I know you are going to love.
My husband turns 40 today! He loves cheesecake and I wanted to make him something extra special to celebrate.
Is there anything better than cheesecake? I am going to say it’s one of the best desserts ever! There are many things I love about this cheesecake recipe. First of all, it makes two low carb keto mini cheesecakes per batch, so they are perfect for giving in to your sweet cravings without going overboard.
Another thing is that you only need six ingredients plus some water! Who knew you could make cheesecakes with so little. That’s a huge win in my book! Plus, this is a no-bake cheesecake, so you don’t even have to turn on your oven and heat the house.
If there weren’t enough reasons to love it already, there are the adorable keto friendly sprinkles. They are so easy to make and create beautiful and bright cheesecakes. Great for birthdays or when you just need to be cheered up.
Keto Mini Cheesecake
- Water - You’ll need cold and hot water for this keto mini cheesecake recipe.
- Gelatin - To get the best texture and consistency, using unflavored gelatin is a must.
- Cream Cheese - The star of any cheesecake recipe is cream cheese, of course! You want it to be room temperature for easy mixing.
- Sweetener - You’ll need just a little bit of sweetener to give the cheesecakes the perfect amount of sweetness. I like my sweetener blend of xylitol, erythritol, and stevia, all of which are fine for a keto diet.
- Extracts - I like to use a combination of vanilla and almond extracts for this recipe. They go wonderful together.
Almond Flour Crust
- Almond Flour - The crust is amazing, thanks in large part to the almond flour.
- Butter - You’ll need to use melted butter, so it incorporates with the almond flour properly.
- Sweetener - A dash of sweetener to give the crust the best flavor. Yum!
How To Make Keto Mini Cheesecake
Just a few steps are all you need then you can start digging your fork into this incredible dessert recipe. Let’s take a look at the easy steps.
Step One: Add the cold water to a small bowl. Then sprinkle the gelatin on top and allow it to sit for 5 minutes. Pour in hot water and stir until all of the gelatin has dissolved.
Step Two: Combine the almond flour, butter, and sweetener together to form the crust. Press the crust into the bottom of two aluminum cupcake liners or paper liners in a muffin tin.
Step Three: Make the low carb cheesecake by mixing the cream cheese, sweetener, almond extract, and vanilla extract in a food processor. Pulse until smooth and creamy. Pour in the softened gelatin and pulse until smooth. Divide the cheesecake amongst the two prepared crusts. Place in the fridge for 2 hours until it’s firm enough to unmold. Then add a dollop of whipped cream and the sugar-free sprinkles. Enjoy!
Place the xylitol in a saucepan and heat over low heat. Mix in 1 pinch of xanthan gum and whisk until smooth. Divide the mixture between the ramekins and add a couple of drops of food coloring to each. Combine well and pour onto a baking sheet with parchment paper. Let it cool until the xylitol has crystalized, then chop into sprinkle sized pieces.
Do I Have To Add Sprinkles?
No, you can skip the sprinkles if you prefer. I love how cute the keto mini cheesecake looks with sprinkles, but they will taste fine without them. Or you can use your favorite sugar free sprinkles instead. I love the sprinkles from The Sprinkle Company on Etsy.
Can I Double This Recipe?
Of course! Each recipe makes two keto mini cheesecakes, so if you want to make more just double or triple the ingredients. When you click on the number of servings in the recipe card below, you can toggle it to make it larger or smaller. Then all of the ingredients will be figured for you, so you can spend time cooking instead of doing math.
How Do You Store Mini Keto Cheesecakes?
They need to be kept in a sealed container and will last in the refrigerator for 3-4 days. They may even last a little longer; just check them before serving to make sure they are still good. Since they aren’t made with preservatives like other cheesecakes, they aren’t going to last for weeks as others do.
Additionally, you can freeze leftover cheesecake! Place them in a container that is airtight, and they will last 2-3 months—Thaw in the fridge or on the counter for a few minutes before enjoying.
How cute are these with a candle on top? This is one of my favorite keto dessert recipes for birthdays!
- 1 tsp cold water
- ½ tsp gelatin
- 2 tsp hot water
- 4 oz cream cheese
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ tsp vanilla extract
- ¼ tsp almond extract
- Put the cold water in a small bowl. Sprinkle the gelatin on top of the cold water. Let sit for 5 minutes. Add the hot water and stir until dissolved.
- Meanwhile, stir together the crust ingredients. Press into the bottom of two aluminum cupcake liners.
- Add the cream cheese, sweetener, and extracts to the food processor. Process until smooth. Add the softened gelatin. Pulse until smooth.
- Divide between the prepared crusts. Chill for at least 2 hours or until firm enough to unmold.
- Top with a dollop of whipped cream and sugar-free sprinkles!
Sugar Free Sprinkles:
- Add xylitol to a small saucepan. Melt over low heat. Add a pinch of xanthan gum and whisk until smooth. Divide between ramekins and add a couple drops of food coloring to each. Mix well. Pour onto a waxed paper lined cookie sheet and let cool until the xylitol recrystallizes. Chop up into small sprinkle sized pieces.
Favorite Low Carb Recipes for Cheesecake