These creamy and satisfying keto mini cheesecakes are the perfect low-carb dessert.
Don't let the simplicity of the ingredients fool you. These treats are delicious, super creamy with a perfect crunchy base, and infused with strawberries.
It's healthy and sugar-free, yet every bite is absolutely scrumptious, and they are ready in 15 minutes.
No, this is not your classic regular cheesecake, but if you're looking for healthier, sugar-free, and low-carb-friendly desserts, these mini keto cheesecakes are for you.
This recipe is one of my favorites because, like my mascarpone mousse, mascarpone cookies, or chocolate coffee mousse, it comes in the perfect size—just enough to satisfy your sweet tooth—with a lovely creamy filling.
These mini cheesecake bites are also infused with strawberry puree, which adds a hint of tartness to balance the sweetness.
Let's make it together!
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Why You'll Love This Recipe
- Healthy, yet irresistible: I'm using erythritol instead of regular sugar, and these keto cheesecake cups are great low-carb treats that are also gluten-free.
- Super easy to make: You only need minutes of prep time.
- Delicious & creamy: Mascarpone cheese adds double cream goodness.
- Crunchy base: This crustless cheesecake has a nutty, coconut-buttery crumb like my Paleo Apple Crumble and a perfect crunch to every bite.
Ingredients & Substitutions
See the recipe card for full information on ingredients and quantities.
To make delicious keto strawberry cheesecake in cups, you will need the following ingredients:
Mascarpone cheese: It makes for the creamiest cheesecake, and I'm only using one 8-ounce can.
Sour cream: It adds a milky-rich flavor with an acidic tang.
Note: You could use Greek yogurt instead if you have any leftovers from making this carrot apple salad with Greek yogurt or this almond flour coffee cake.
Sweetener: Use a keto sweetener like powdered Monkfruit. It easily incorporates into the mascarpone. But you can also use Monkfruit and briefly blend until powdered.
Salt and cinnamon powder: A tad of salt balances sweet flavors, while cinnamon lifts up the desserts' creaminess.
Strawberries: You can use frozen, like in my strawberry smoothie bowl, or fresh fruit. You can replace them with raspberries or any other berry you choose.
Shredded coconut: They get toasted in the pan, adding a crunchy and natural sweetness.
Nuts: Use walnuts or pecans.
Seeds: I like sunflower seeds as they become delightfully crunchy when toasted.
Note: I always have a big bag of sunflower seeds in my pantry. They are great for desserts and lovely to toss in salads like this spicy cucumber salad or my readers' favorite Mango Avocado Salad.
Coconut oil: I'm only using a tad to coat the base of these keto cheesecake cups.
Step-By-Step Instructions
See the full recipe with measurements in the recipe card.
If you can, remove the mascarpone and let it sit at room temperature for a few minutes before starting.
Step 1: Toast the nuts, seeds, and coconut shreds until golden brown. Remove from stove, and stir in salt, cinnamon, oil, and a tad of sweetener. Set aside.
Step 2: If using frozen berries, microwave them for one minute. Then, blend until smooth. Set aside.
Step 3: Mix the mascarpone and sour cream in a large mixing bowl until it becomes a thicker mousse. Gradually add sweetener and pureed berries.
Step 4: Distribute the crust between 5 to 6 mini glasses—pipe cheesecake over the crust. Garnish with fresh berries, mint leaves, and reserved toasted nuts.
That's it! It's as easy peasy as these avocado and peanut butter in cups. Enjoy your keto strawberry cheesecake in a cup. It's seriously a delicious and satisfying treat.
Helpful Tips
- Keep an eye on the seeds and nuts when making the keto cheesecake crust. They can burn quickly, and it only takes minutes to become golden brown.
- I usually use a stand mixer, which is easier, but you can also use a hand mixer (electric mixer).
- Feel free to experiment with different flavors and toppings. Try using various berries or adding other nuts.
- If you don't have a piping bag, fill a ziplock bag with the cheesecake, cut a small piece from one corner, and pipe the cheesecake using circular motions.
It's truly a satisfying low-carb cheesecake dessert.
Storage Instructions
- You can store these keto cheesecake cups in the refrigerator for up to 5 days.
- Cover it with plastic wrap to prevent it from drying out or absorbing any odors from other foods in the fridge.
- Or store it in an airtight container and assemble it when ready to serve. The toasted nuts and strawberry puree can be made on the spot.
Recipe FAQs
Yes, you can use frozen strawberries instead of fresh ones.
Just make sure to thaw them, or I prefer to soften them quickly by microwaving them for one minute.
Yes, you can make this recipe ahead of time and store the ensembled cups in the fridge for up to 5 days. Make sure to cover it with plastic wrap.
You can also store the cheesecake mixture in an airtight container and assemble it when ready to serve.
The toasted nuts and strawberry puree can be made on the spot.
Yes, you can omit the crust if you prefer. But if this is the first time making these keto cheesecake cups, I highly recommend adding the nutty crunch.
It really complements the creamy filling and adds a lovely sweet crunch to this keto dessert.
And it's made in minutes. You will be surprised how good it tastes.
Yes, you can use a different type of cheese, but it may change the flavor and texture of the cheesecake.
Mascarpone cheese is buttery, naturally sweet, and less tangy than regular full-fat cream or ricotta cheese.
To get that rich, luxurious deliciousness, I recommend mascarpone cheese.
So here it is: My favorite keto-friendly dessert, served in individual cups. Enjoy anytime or make it for special occasions.
More Low-Carb Recipes You Might Like
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📖 Recipe
Low Carb No-Bake Cheesecakes In Cups (Keto-Friendly)
Mariska RamondinoIngredients
Crust:
- ⅓ cup unsweetened shredded coconut 25 grams
- ⅓ cup chopped walnuts or pecans 40 grams
- ⅓ cup sunflower seeds 50 grams
- ½ teaspoon cinnamon powder
- 1 pinch of salt
- 1 tablespoon erythritol powdered sweetener (see note)
- 1 tablespoon solid coconut oil
Cheesecake Layer:
- 7 large frozen strawberries or fresh 200 grams
- 1 (8 ounces/226 grams) container mascarpone cheese
- ½ cup sour cream 125 grams
- ½ cup erythritol powdered sweetener (see note) 75 grams
Instructions
- Warm a medium skillet over medium heat. Add the coconut shreds, nuts, and seeds.⅓ cup unsweetened shredded coconut, ⅓ cup chopped walnuts or pecans, ⅓ cup sunflower seeds
- Dry toast for about 3 minutes, stirring frequently or until golden brown. Stay with it because the nuts can burn quickly.
- Remove from stove, and while still warm, stir in the cinnamon powder, salt, sweetener, and oil. Set aside.½ teaspoon cinnamon powder, 1 pinch of salt, 1 tablespoon erythritol powdered sweetener (see note), 1 tablespoon solid coconut oil
- Note: If you used half walnuts or pecans instead of chopped, break them further down with a wooden spoon in the skillet once they are nicely toasted.
- If using frozen strawberries, microwave them for 1 minute. Then place in a blender and blend until completely pureed. Set aside.7 large frozen strawberries or fresh
- Place mascarpone cheese and sour cream in a mixing bowl (of a stand mixer or use an electric hand mixer) and start mixing on medium speed.1 (8 ounces/226 grams) container mascarpone cheese, ½ cup sour cream
- Gradually add the sweetener. Then gradually mix in the reserved pureed strawberries until completely incorporated.½ cup erythritol powdered sweetener (see note)
- Keep mixing until the mascarpone cheese becomes a thicker mousse (about 4 to 5 minutes).
- Distribute the crust between 5 to 6 mini glasses. Set aside a little bit for garnish.
- Transfer the mascarpone mixture to a piping bag and pipe the cheesecake over the crust.
- Top with berries, fresh (chocolate) mint, and some of the reserved crust if desired.
Notes
- Use a keto sweetener like powdered Monkfruit. It easily incorporates into the mascarpone. But you can also use Monkfruit and briefly blend until powdered.
- Keep an eye on the seeds and nuts when making the keto cheesecake crust. They can burn quickly, and it only takes minutes to become golden.
- I usually use a stand mixer, which is easier, but you can also use a hand mixer (electric mixer).
- Feel free to experiment with different flavors and toppings. You can use various berries or add other nuts.
- You can store these keto cheesecake cups in the refrigerator for up to 5 days.
- Cover it with plastic wrap to prevent it from drying out or absorbing any odors from other foods in the fridge.
- Or store the cheesecake mixture in an airtight container and assemble it when ready to serve. The toasted nuts can be made on the spot.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
A K says
I actually made some tweaks and it came out so yummy!
I used walnuts rather than pecans in the crumble, 2 medjool dates instead of monk fruit and pulsed with other ingredients, and substituted almond milk for the oil. For the cream, I used the coconut milk cream and 1 banana in place of the avocado and strawberries + added 4 tablespoons of Tofuti (I had some sitting in my fridge), and 2 medjool dates. Came out amazing!!
Mariska Ramondino says
Hi Ahmed,
I'm glad you took this low-carb recipe as an inspiration and made it your own!