This Mini Low Carb Cheesecake is the perfect size for one or sharing with a special friend or loved one. Make it vanilla or a decadent chocolate version and you’ll have a wonderful small treat for Valentine’s Day Dinner!
Making Easy Mini Low Carb Cheesecake
It’s no shocker that low-carb cheesecakes are a popular dessert because they are so easy to adapt into a sugar-free version without losing all the deliciousness.
However, sometimes you may not want to make a full-size cheesecake for dessert. Maybe you are the only one in your home that is following a sugar-free diet or that likes cheesecake (heaven forbid!) and you just want to scale it down.
Well, I’m happy to say that I am here to offer you a wonderful solution with this recipe for mini or Individual Low Carb Cheesecakes!
This means that my plain low-carb cheesecake recipe makes enough dessert for you to have one now and share the other one.
Perhaps you don’t want to share then the second one can be kept in the fridge for later in the week or even frozen for another time.
Here Are The Things You’ll Need For This Basic Cheesecake:
- softened cream cheese
- large egg yolk
- heavy whipping cream (double cream)
- Allulose or Erythritol Blend Sweetener
- vanilla extract
- an 8-ounce small ramekin or two 4 ounce
With just these ingredients you are set to whip up a yummy small batch cheesecake that will satisfy your sweet tooth with only about 35 minutes of work and some time in the fridge to chill.
How Can This Cheesecake Recipe Be Converted to Other Flavors?
The great thing about this basic vanilla cheesecake recipe is that it can be customized to fit your cravings or tastes buds by adding different flavorings into the basic batter so you can easily have your favorite cheesecake flavor with a few minor adjustments.
It would be so easy for you to totally customize this easy cheesecake recipe also by keeping it basic vanilla but then adding different toppings for each serving.
If you’re sharing this for say Valentine’s Day, and you love a fruit topping but the person you’re sharing it with loves chocolate.
All you would have to do is slice up some strawberries and add them to your serving, while you add their favorite toppings of choice to their serving.
Here Are Some Other Easy Modifications:
- Make it plain or make it chocolate by adding some melted chocolate into the batter.
- Replace the vanilla extract with your favorite flavorings like caramel or lemon
- Add a low carb crust to the bottom of the ramekins or leave it crustless.
- Top it with fruit or whipped cream and sugar-free sprinkles
- Make this plain cheesecake until a turtle cheesecake like you see above in the picture by adding some of my easy caramel, some Lily’s Chocolate Chips, and some toasted pecans. It is so yummy!
What Size Ramekins Are Best for Making These Mini Cheesecakes?
When I bake mini desserts I love to use little cute ramekins or baking dishes. You may think that the size of the ramekin wouldn’t matter all that much in a recipe, but the fact of the matter is that it really does.
For most of my mini dishes, I use the same ramekins that are really close to these here. Sometimes I use the larger one-cup ones when I want to make main courses like my Mini Low Carb Lasagnas.
Side note, those lasagnas are so good and I hope you’ll check them out after you finish with this recipe.
Since ramekins can vary in size, and you may not have the exact same size as I do there are a couple of things I wanted to share if that is the case.
Sometimes when we bake cheesecakes or other desserts that rise in dishes that are too large for the volume we are baking in them, it will cause them to rise up to higher on the sides and sadly sink down a little in the middle as they bake or cool.
This is mainly just a cosmetic issue because it doesn’t hinder the taste of the recipe at all. It just isn’t as pretty, but there are always ways to save your cheesecakes if this happens so never fear!
Just fill the sunken middles with some extra whipped cream and top with fresh fruit or a chocolate drizzle. Who wouldn’t want extra whipped cream anyway, right?
On the flip side, if your ramekins or baking dishes are too small this will cause your cheesecakes to overflow when they bake.
This will make a mess in your oven so that’s something you can avoid by dividing your recipe batter into multiple dishes if you have smaller dishes than a recipe calls for.
So just prepare in advance by knowing the volume your baking dishes will hold before you add your batter and you’ll be set to bake the perfect mini low carb cheesecakes.
Tips And Best Practices for Baking Perfect Cheesecakes Every Time
If you are anything like me you like to read recipes multiple times so you’ll all the helpful tips that will make the a success when you make it.
There is nothing more disappointing than those times when you spent time and money on ingredients only for the recipe to fail. Nobody want’s disappointment when we were really needing dessert!
I’ve been there so I want to leave you will a few tips that always help me make the best cheesecakes each time. Hopefully, they help you succeed as well!
- Always Start With Room Temperature Ingredients: Are you tired of reading that statement on recipes yet? Lol, I understand but trust me there’s an important reason why the recipes call for room temperature ingredients. When cream cheese is at room temperature, it’s creamier and will blend better when mixed. If you use the cream cheese cold, right out of the fridge the mixture is just harder to cream together and you make end up with lumpy cheesecakes, who wants that?
- Go The Extra Mile With A Water Bath: I know, I know this is a topic of contention for some reason lol. Some say it is too much trouble and some will say it isn’t necessary at all. However, I think it IS important if you want an evenly baked cheesecake with that perfect texture. You see, steam is generated in the oven when you use a water bath, and that in turn helps keep your cheesecakes cooking evenly from the outer edges to the center. It also helps the mixture not get dry. So I highly recommend you try it for this recipe.
- Use the Correct Baking Temperature: The temperature and time required to bake these cheesecakes are really important factors in getting the perfect texture and mouthfeel. I always like to recommend a lower temperature of 325 degrees when baking cheesecakes like these. If you use a higher temperature it causes some unwanted browning on the top of the cheesecake and causes the texture to be a little less creamy.
- Don’t Over Bake: Just as important as the temperature is the baking time. You want to make sure you bake the mixture through entirely but you want to avoid overcooking for sure. A great way to identify when your cheesecake is read is to carefully and lightly give the ramekins a slight shake. If the centers of the cheesecakes are slightly jiggly, then they are done baking. Remember, as the cheesecake cools down, the centers will firm up, turning into the best creamy cheesecake.
- Cool The Cheesecakes Down Slowly: When it comes to cooling these cheesecakes down after baking it is important to let them slowly cool down opposed to taking them out of the oven immediately. Letting it cool slowly is another way to avoid cracks, sinkage in the middle, and it will help you avoid condensation on the cheesecakes when you place them in the fridge to cool. Never put hot cheesecakes straight into the fridge! All ways let them cool completely before refrigerating.
This Mini Low Carb Cheesecake is so deliciously sweet and creamy. Choose to make it simple vanilla or decadent chocolate, either way, it is the perfect dessert.
- 5 ounces of cream cheese, very soft
- 1 large egg yolk, room tempature
- 1/4 cup of heavy cream
- 1/4 cup of Allulose or 2 tablespoon of Erythritol Stevia Blend
- 1/2 teaspoon of vanilla
- Prepare a small 8-ounce ramekin or (two 4-ounce) by spraying it lightly with cooking spray and placing it in a larger baking dish. This will hold the water bath later.
- In a medium-sized bowl cream together the very soft cream cheese, sweetener, egg yolk, and vanilla.
- Next, add in the heavy cream and mix until everything is well combined. Note: If you are going to make a chocolate version you would add about a tablespoon of cocoa powder and the extra tablespoon of sweetener at this point and mix them in well.
- Add the cheesecake mixture to the ramekins.
- For the water bath, you will need to add hot or boiling water into the larger baking dish to reach halfway up the mini cheesecake. Be careful not to get water into your mixture.
- Bake the Mini Low Carb Cheesecake at 325 degrees Fahrenheit for 25 minutes. Once baked turn off the oven and crack the oven door.
- Let the cheesecake slowly cool in the oven for 15 minutes before removing it carefully to cool the rest of the way.
- After the cheesecake has been cooled completely chill it for at least one hour before serving. The longer the cheesecake chills the better the texture and flavors will be. I usually leave mine for a couple of hours at least.
- Please see the blog post for some great optional toppings for this mini cheesecake.
Serving Size4 ounces
Amount Per Serving Calories 245Total Fat 23gTrans Fat 0gCholesterol 153mgSodium 186mgCarbohydrates 15gNet Carbohydrates 3gSugar 2gSugar Alcohols 12gProtein 7g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!