Raspberry Mini Cheesecakes

About

These delicious Keto mini cheesecakes are sweet with fresh raspberries and make excellent individual low carb desserts. Our Keto cheesecakes have a base of ground almonds, baked until golden, and are then topped with a layer of cream cheese, heavy cream and raspberries. This tasty Keto dessert recipe requires minimal cooking before being set and chilled in the fridge. These make an excellent low carb summer dessert option!

Can I Use a Different Fruit?

We have added fresh raspberries to our creamy mini cheesecake filling. Raspberries are a great Keto option when enjoyed in moderation, perfect for low carb desserts, smoothies or on top of Keto oatmeal. If you would rather use a different fruit, we recommend sticking with berries as they are at the lower end of the carb scale. Blueberries or strawberries would make a great substitution. Alternatively, if you wish to reduce the carb count further, you could omit the fruit entirely and simply have mini vanilla cheesecakes.

Do I Have to Bake the Cheesecake?

Our Keto mini cheesecakes are prepared with a ground almond base combined with butter and a little low carb sweetener. The base is then baked until crunchy and golden. The cheesecake filling requires no baking. Once prepared, the cheesecake simply requires chilling and setting in the fridge. For an entirely bake free Keto dessert, you can simply prepare the ground almond base as instructed and set it on the fridge. Once firm, you can layer the base with your cheesecake topping before refrigerating. The base won’t have that toasted flavor but will be just as tasty! Please ensure to adjust your macros for any changes made to the recipe.

Ingredients

6 each raspberries
3 ½ ounce cream cheese spread
¾ tablespoon unsalted butter
½ cup, ground almonds, raw
½ teaspoon cinnamon, ground
1 ½ tablespoon 100% natural powdered erythitol by sonourished
½ teaspoon 100% pure erythritol by now
¼ cup heavy cream

Instructions

Preheat the oven to 350 degrees Fahrenheit and select two ramekins – each roughly 3 inches wide. Add the ground almonds, cinnamon, 1/2 teaspoon erythritol and butter to a food processor. Blend to combine, forming a crumbly consistency.
Divide the crumb mixture evenly between the two ramekins. Press firmly into the base, creating an even layer in each. Transfer to the oven and bake for 10 minutes until firm and lightly golden. Set aside to cool completely.
While the bases cool, you can prepare the filling. Add the cream cheese, heavy cream and remaining erythritol to a mixing bowl. Whisk together until smooth and thick. The mixture will be quite dense, like a soft-serve ice cream. You may use an alternative low carb sweetener if preferred, adjusting the quantities to taste. Roughly chop/crush the fresh raspberries. Add the raspberries to the bowl with the cream cheese mixture. Gently fold the raspberries through the cheesecake filling.
Divide the cheesecake mixture between the two ramekins, spooning over the cooled bases. Level the tops of the cheesecakes with a spoon or spatula so that they are even. Transfer the ramekins to the fridge to firm and set. This will take up to three hours, but better still, leave overnight. Serve cold.