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mini keto chocolate cheesecake on muffin paper.

Keto Mini Chocolate Cheesecake

These keto mini chocolate cheesecakes are total chocolate overload! A simple chocolate crust topped with a rich, velvety chocolate cheesecake!

mini keto chocolate cheesecake on muffin paper.

If there was one keto dessert that I wish everyone would try, it’s cheesecake.

Any flavor, with crust or without, mini or regular…doesn’t matter.

Keto cheesecake just tastes like regular cheesecake, at least when it’s made with our recipe using our preferred sweetener.

My family eats these mini chocolate cheesecakes as fast as I can make them, which is honestly kind of annoying. Please save some for me, you know? 😉

These are rich and creamy and the crisp crust is the perfect contrast to it all.

If you’re having a chocolate craving, this is the way to go!

Give my snickerdoodle cheesecake a try too!

woman holding a mini chocolate cheesecake with a bite taken out.

Keto Chocolate Crust Ingredients:

We absolutely love Oreo crusts for cheesecake. This isn’t really an Oreo crust (less sweet, bit different texture), but it 100% satisfies the craving for me.

You’ll need:

Almond FlourFinely ground almond flour is preferred. We have not tested this recipe with coconut flour, but it would need some adjustments if you went that route.

Cocoa Powder – I like to use Hershey’s Special Dark for a deep, rich flavor and color in the crust.

Sweetener – We use Lakanto granulated sweetener. It has zero net carbs and is our preferred brand of sweetener. Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com!

Melted Butter – Coconut oil would likely work, if you prefer.

Chocolate Cheesecake Filling Ingredients:

Cream Cheese – Be sure to get the kind in the block, not the kind in the tub. It’s also key to make sure your cream cheese is at room temperature.

Sweetener – Again, we prefer Lakanto.

Cocoa Powder – Natural cocoa powder works best for the filling.

Sour Cream

Vanilla

Eggs – Make sure your eggs are room temperature for the best results.

Sugar Free Chocolate – We absolutely love Lily’s chocolates and this dark chocolate baking bar is perfect here.

How to:

1. Make the crust – Add all of the ingredients for the crust to a small bowl and stir to combine. The mixture will be fairly crumbly.

chocolate crust for cheesecakes in glass bowl.

2. Make the filling – Add the cream cheese, sweetener, and cocoa to a mixing bowl and beat with an electric mixer until just combined.

Beat in the sour cream and eggs until it’s smooth. Overbeating will cause your cheesecake to crack so just mix until smooth and then stop.

Next, melt the chocolate and add it to the cheesecake batter and give it a stir to combine.

chocolate cheesecake filling with melted chocolate in glass bowl.

3. Assemble – Spoon the crust into a greased muffin tin and press it flat in each muffin well.

Use a cookie scoop to drop batter into muffin wells. This helps you have even portions so things bake properfly.

muffin tin filled with keto chocolate cheesecake batter.

4. Bake – This recipe bakes in just 25 minutes. After baking, let these cool on the counter for about an hour and then transfer to the fridge to finish cooling.

pile of mini keto cheesecakes in tray.

5. Garnish – We like to top our chocolate cheesecake off with a squirt of whipped cream in a can. You can certainly use homemade if you prefer. You could also top it with a drizzle of low carb chocolate syrup.

How long does cheesecake last?

We keep our cheesecake in the fridge, tightly covered, for up to 5 days.

Frozen cheesecake should keep for up to 6 months in the freezer.

How to tell when cheesecake is done:

Cheesecake can feel daunting, as you can’t exactly stick a toothpick in to see if it’s finished.

Instead, we wait until the cheesecake just barely jiggles when you gently shake the pan.

If there is no jiggle, your cheesecake is probably a bit overbaked. If it really wobbles, bake a bit longer. Just a slight jiggle is what we’re looking for.

creamy chocolate cheesecake with a bite taken out of it.

How can I prevent my cheesecake from cracking or sinking?

First, it’s key to start with room temperature ingredients.

Don’t overmix the batter, as that will add air into your cheesecake that will inevitably sink as it cools.

Don’t open the oven during baking. The change in temperature can result in cracking.

Overbaking your cheesecakes can also cause cracking.

More low carb desserts:

mini chocolate cheesecake topped with whipped cream.

Follow me on social for more recipe ideas & inspiration!

woman holding a mini chocolate cheesecake with a bite taken out.

Keto Mini Chocolate Cheesecakes

These mini cheesecakes are creamy, velvety, and rich with a chocolate crust

Yield 12 cheesecakes
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes

Ingredients

For the crust:

For the filling:

Instructions

To make the crust:

  1. Preheat oven to 325 degrees. Spray a standard size muffin tin with non-stick spray.
  2. Add all of the ingredients for the crust into a glass mixing bowl and stir well with a fork until combined.
  3. Spoon the mixture evenly between the muffin wells and press flat.


To make the cheesecake:

  1. Beat together the cream cheese, sweetener, and cocoa powder until smooth and creamy.
  2. Add sour cream and vanilla to the mixture and mix until just combined.
  3. Beat in the eggs, one at a time, until just combined. Do not overmix.
  4. Pour the melted chocolate into the batter and fold together with a rubber spatula.
  5. Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
  6. Bake for 25 minutes or until just slightly jiggly in the center.
  7. Cool completely on the counter before transferring to the refrigerator to finish cooling.
  8. Serve cold or at room temperature.

Notes

We used Hershey's Special Dark cocoa powder, which is a blend of natural and Dutch processed cocoa. You may use either natural or Dutch processed cocoa.

Top with whipped cream and chocolate shavings, if desired.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 156mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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7 thoughts on “Keto Mini Chocolate Cheesecake”

  1. Hi Brenda or anyone who can please answer my query as I sent out messages few without avail

    I live in London United Kingdom I can’t find Keto friendly sugar free chocolate I have heard of Lilly’s but they are always out of stock on Amazon UK and are very expensive does anyone please know the following sugar free Keto chocolate, sugar free Keto peanut butter and Keto protein shake I would greatly appreciate a response

    1. Karly Campbell

      Hi Claudia! Sorry for the confusion – the nutrition info was showing the total carbs without subtracting the sugar alcohols. We use/recommend erythritol so it can be deducted fully bringing the net carbs to 3. 🙂

  2. It says it has 13 grams of sugar…is that correct? And if so, where do the sugars come from?

    1. Karly Campbell

      Oh, shoot. No, that’s not correct. I just recalculated and it’s 2g of sugar. Not sure what happened there, but my recipe card can get a bit confused by sweeteners. 🙂

  3. melted chocloate is missing in ingredients list,,how much and what sort of chocolate???

    1. Karly Campbell

      Hi Kitty! It’s in there – the last ingredient listed. You’ll need 4 ounces.

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