Mini Holiday Keto Cheesecakes | Raspberry White Chocolate Swirl
The perfect mini low carb cheesecakes for your holiday table – Whoever said you can’t enjoy a holiday treat on a low carb diet has never tried these muffin tin cranberry raspberry mini keto cheesecakes. Light and fluffy white chocolate and cream cheese filling with no added sugar, a swirls of homemade cran-raspberry jam, and a buttery pecan crust. Ready in under an hour!
Just 4g net carbs each! Makes a great low carb appetizer, party snack, or holiday dessert.
Mini keto cheesecakes are a treat that can be enjoyed year round, but the sweet low sugar topping made from fresh cranberries and raspberries and creamy white chocolate and cream cheese filling gives them a very christmassy feel. I love serving these at holiday parties or having them on the table after a turkey dinner as a low carb option for Christmas dessert.
Why You Love Mini Keto Cheesecakes
- Ready in under 60 minutes, this quick mini cheesecake recipe takes much less time than a full cheesecake.
- No spring form needed, instead mini keto cheesecakes are made in a standard muffin tin.
- Zero added sugar and low in carbs, these raspberry mini keto cheesecakes are low sugar and keto friendly.
- Smooth and creamy, this delectable low carb dessert is great for sharing and family gatherings.
- Delicious cheesecakes with or without a water bath.
Mini Low Carb Cheesecake Variations
The base of this dessert is a standard low carb cheesecake making it very easy to add a variety of different flavours and toppings.
Low carb jams, compote, fresh fruit, low carb syrup, chopped nuts, chocolate, or peanut butter can be swirled into the cheesecake before baking or placed on top afterwards to create a variety of different flavours.
More keto desserts you'll love!
More Mini Cheesecake Recipes
- Chocolate Peanut Butter Keto Cheesecakes in a Muffin Tin
- Maple Pecan Mini keto Cheesecakes
Tips for making Mini Cheesecakes
- Bring the ingredients to room temperature before starting the cheesecakes. Using cold eggs or cream cheese will lead to a lumpy mixture and the cheesecake won’t be smooth and creamy.
- Prebake the crust to make them crispier and prevent a soggy crust.
- A water bath is optional but will make the cheesecake perfectly flat on top and it will be softer and creamier.
- Let the cheesecakes cool slowly to prevent cracking, sinking, and shrinking. Using a warm oven with the door cracked works well.
Quick Tip: To bring cold eggs to room temperature quickly, place in a bowl with warm water for 5-10 minutes.
Leftovers and Storage
Leftover mini cheesecakes should be stored in an airtight container in the fridge for up to a week.
Let the cheesecakes cool completely before placing them in the fridge. If you plan to make these keto cheesecakes ahead of time, store the toppings and the cheesecakes separately and top right before serving.
Due to the low carb sweetener used, you may need to rewarm the toppings slightly on the stove to make them smooth and prevent a crystallised topping.
Mini keto cheesecakes can be made ahead of time and frozen for 4-6 weeks. 1 day before an event or holiday celebration take the cheesecakes out of the freezer and thaw in the fridge overnight.
Tips for Freezing Cheesecake
- Make sure the cheesecake has completely cooled to room temperature before freezing.
- Any toppings like fresh fruit or caramel that are added to the cheesecake after cooking should be left off and added after the cheesecake is thawed before serving.
- Wrap the mini cheesecakes tightly in plastic wrap and place in an airtight container or freezer bag to keep them as fresh as possible.
- Thaw the cheesecakes slowly in the fridge overnight for best results.
Low Carb White Chocolate Cran-Raspberry Mini Cheesecakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
- 3x 6 cup muffin tin
- Large Mixing Bowl
- stand mixer or electric mixer
- 18 standard baking cups paper or silicone
Low Carb Cheesecake Crust
Low Carb Cheesecake Mixture
- 16 oz cream cheese room temperature
- ⅓ cup sour cream
- ½ cup powdered sweetener erythritol, monk fruit, allulose
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 2 tablespoons lemon juice
- ½ cup Lily's white chocolate chopped
- Preheat the oven to 325℉ [℃].
- Prepare cheesecake crust. Add the pecans to a food processor and grind into fine crumbs. Add the ground pecans to a large bowl with the powdered sweetener, melted butter, and salt. Combine well until the mixture is thick and coarse like wet sand. It should hold together when lightly squeezed but should not ooze butter.2 cups pecans, 2 tablespoons powdered sweetener, ¼ cup butter, ¼ teaspoon salt
- Beat cream cheese until smooth. In the bowl of a stand mixer or using an electric hand mixer beat the softened cream cheese and powdered sweetener on high for 2-3 minutes until light and fluffy. Add the sour cream, vanilla extract, lemon juice, and beat until combined.16 oz cream cheese, ⅓ cup sour cream, ½ cup powdered sweetener, 1½ teaspoons vanilla extract, 2 tablespoons lemon juice
- Beat in eggs. With the mixer running at medium speed, add the room temperature egg one at a time, make sure each egg is fully incorporated before adding the next. Stir in the chopped white chocolate until just combined.2 large eggs, ½ cup Lily's white chocolate
- Prebake the crusts. Line the muffin tins with baking cups and add 2-3 tablespoons of crust mixture to each one. Use a small measuring cup or shot glass the lightly press the crust mixture evenly into the bottom of each baking cup. Bake at 325℉ [165℃] for 12-15 minutes. Remove the pan from the oven and set on a baking rack until the crusts are cool.
- While the cheesecake crusts are baking prepare the cran-raspberry topping. (Directions Below)
- Fill the cheesecakes. Once the crusts have cooled, fill each of the baking cups with approximately ¼ cup of filling, they should be about ¼ inch [6mm] from the top. Drizzle some of the liquid from the cran-raspberry topping over the surface of each cheesecake and use a knife or a toothpick to swirl the topping into the top layer of the cheesecake filling.
- Bake cheesecakes. If using the optional water bath pour 2 inches [5 cm] of hot water into a large roasting pan. Place the muffin tin in the roasting pan with the hot water. The water should not reach the top of the muffin tin. Bake in the center of a 325℉ [165℃] oven for 20 minutes or until the edges are firm and the center still has a slight jiggle to it.
- Cool cheesecakes slowly. Turn off the oven and leave the door of the oven cracked with a wooden spoon to let heat escape. Let the cheesecakes cool in the oven for 10-15 minutes before removing. Allow the cheesecakes to cool completely before attempting to remove them from the baking cups.
Prepare the topping
- Add the chopped raspberries, cranberries, water, lemon juice, and sweetener to a small saucepan over medium-high heat. Cook for 5-8 minutes stirring to avoid burning. Use a wooden spoon to help break down the berries into a jam like consistency.¾ cup fresh raspberries, ¼ cup chopped cranberries, 2 tablespoons water, 1 tablespoon lemon juice, ⅓ cup powdered sweetener
- Lower the heat to medium-low and add the xanthan gum. Stir until thickened and remove from the heat. Swirl into unbaked cheesecakes or spoon over cooked cheesecakes before serving.½ teaspoon xanthan gum
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.Try the free recipe calculator at Cronometer
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