The whipped chocolate topping is marvelous and highly recommended, although they’re delicious without it, too. Cheesecakes are amazing! I enjoy keto cheesecake, keto pumpkin cheesecake, and crustless ricotta cheesecake. These keto mini cheesecakes are especially good. They have this wonderful vanilla flavor, and their topping is rich and chocolatey. They are easy enough to be an everyday dessert for the family but are also perfect for hosting because you make them in advance, eliminating the need for frantic last-minute efforts in the kitchen.
Recipe Card
For the Cheesecakes:
Soft cream cheese: I recommend using full-fat cream cheese in this recipe. I usually soften it in the microwave. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Egg: I use large eggs in almost all of my recipes, including this one. It should be at room temperature - you can dip it in warm water to warm it up.
For the Chocolate Topping:
Heavy whipping cream, vanilla, a sweetener, and cocoa powder. If you’d like to use a granulated sweetener, make sure it’s powdered, or the topping could feel grainy.
Blueberry compote - as shown in the image below Strawberry compote A drizzle of warmed peanut butter and/or dark chocolate A dusting of sugar-free confectioners’ sugar Fresh berries Keto whipped cream
Another tasty variation, if you like coconut, is to use coconut extract in the cakes instead of vanilla extract. Beat the cream cheese, sweetener, and vanilla until smooth. Then, beat in the egg. Don’t overbeat - you don’t want to aerate the batter too much. Transfer the mixture to greased, foil-lined muffin cups and bake until set, for 15-20 minutes in a 350°F oven. Cool completely, then refrigerate. To make the topping, whip the topping ingredients in a mini food processor until light and fluffy. Spoon the topping on the cooled cakes or pipe it using a piping bag. So try to remember to take everything out of the fridge at least an hour before you start mixing the ingredients. If you forget, you can soften the cream cheese in the microwave in 10-second sessions and dip the egg in a bowl of warm (not hot) water for a few minutes.
Use foil liners
These cakes stick to standard paper liners (even well-greased ones), but they don’t stick to greased foil liners. You can see in the photo below how easy it is to remove foil liners from these cakes. When I plan on serving them as a snack or breakfast cake, I leave them unfrosted. You can also freeze these cakes in an airtight freezer-safe container for up to three months. Thaw them overnight in the fridge.
