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low carb strawberry cheesecake bites

Mini Cheesecakes (with strawberry sauce!)

MINI CHEESECAKES with the BEST strawberry sauce! This creamy cheesecake recipe is the perfect way to satisfy that sweet tooth and they’re beyond simple to make with no special tools! 

mini cheesecakes topped with strawberry sauce

My daughter requests a batch of mini cheesecakes about once a week.

As soon as we run out, she’s asking to make more.

I really can’t blame her – there is nothing ‘low carb’ tasting about these and they turn out so creamy and dreamy every time. 

I’m sharing my basic mini cheesecake recipe with you today along with the simplest homemade strawberry sauce. You’re going to be so happy to have this recipe in your repertoire! 

Mini cheesecake recipe tips:

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This recipe is beyond simple and you only need a few ingredients.

You’ll want cream cheese, eggs, sweetener, and vanilla. 

cheesecake batter

The cream cheese should be fully at room temperature. If it’s too cold, it’ll be lumpy and no one wants a lumpy cheesecake!

Don’t overbeat the batter! That leads to the cheesecake puffing up and then falling and cracking. No bueno.

The sweetener that I use and recommend is Lakanto. Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com

Both the classic and golden version of their monkfruit sweetener is excellent in this recipe!

mini cheesecakes in muffin tin

The cream cheese, eggs, sweetener, and vanilla all get mixed together and then poured into a lined muffin tin and baked. It honestly doesn’t get easier than this. 

Use a large cookie scoop to scoop out the same amount of batter into each muffin well. It’s the simplest, most accurate way!

Strawberry sauce for cheesecake: 

You’re not going to believe how simple it is to make a low carb strawberry sauce! 

I made this strawberry sauce for cheesecake, but it’s tasty over chaffles and pancakes too! 

easy strawberry sauce over mini cheesecake

You’ll just add strawberries, lemon juice, and sweetener to a sauce pan and let it cook down. Mash the berries up as they start to soften.

No need to add water! 

The strawberries will release their juices as the mixture cooks and that will leave you with an intensely flavored strawberry sauce. You’re going to love it! 

I like my strawberry sauce to be perfectly smooth, so I use an immersion blender to blend it up. You could also use a traditional blender or food processor, or you can just leave the sauce a bit chunky!

Again, I use Lakanto sweetener for this recipe.

low carb strawberry cheesecake bites

More low carb desserts:

keto cheesecake with strawberry sauce

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mini cheesecake recipe with strawberries

Mini Cheesecakes (with strawberry sauce!)

So rich and creamy and just perfect with this simple strawberry sauce! My kids ask me to make a batch of these weekly!

Yield 12 cheesecakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

For the cheesecake:

For the strawberry sauce:

Instructions

To make the cheesecake:

  1. Preheat oven to 325 degrees. Line a muffin tin with paper liners.
  2. Beat together the cream cheese and eggs until smooth and creamy.
  3. Add the sweetener  and vanilla to the cream cheese mixture and mix until well combined. Do not overmix.
  4. Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
  5. Bake for 25 minutes or until just slightly jiggly in the center.
  6. Cool completely on the counter before transferring to the refrigerator to finish cooling.
  7. When cheesecake is completely cooled, spoon strawberry sauce over the tops and serve.


To make the strawberry sauce:

  1. Wash and quarter the strawberries.
  2. Place the strawberries in a small sauce pan with the sweetener and lemon juice.
  3. Cook over low heat for 20 minutes, stirring occasionally, until the strawberries are fully softened. Break the strawberries up with a spoon as you stir.
  4. For a smooth sauce, use an immersion blender to puree the sauce. For a chunky sauce, use a spoon or fork to mash the strawberries to your desired consistency.
  5. Transfer the sauce to a bowl and cover. Refrigerate until ready to use.
  6. Store in the fridge for up to 1 week.

Notes

Both the classic and golden version of monkfruit work well in this recipe. Use whichever you prefer.

The strawberry sauce doubles perfectly and makes a great topping for waffles, pancakes, or low carb bread.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 131mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 5gProtein: 4g

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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28 thoughts on “Mini Cheesecakes (with strawberry sauce!)”

  1. Geneva Burns

    The first time I made this recipe my cheesecakes fell and cracked really badly; I mixed all ingredients at one time on a fast speed. The second time they fell less but still crumbled up when trying to remove them. This time I mixed together everything but the eggs and added them in last. Any idea why mine are being stubborn and not coming out like normal?

    1. Karly Campbell

      Hi Geneva! I’d recommend mixing the ingredients together as directed in the recipe. ๐Ÿ™‚

  2. Lynne LaHood

    Your nutrition info says 8 carbs, net carbs 3 and fiber 0. How did you come up with these numbers? Thanks!

  3. Made this today but they sank a lot. And they broke after being peeled from the cupcake wrapper.

    1. Karly Campbell

      Hi there! A bit of sinking is normal, but they shouldn’t sink to much and they should definitely hold together out of the pan. The sinking can happen for a couple of reasons – overbeating the cheesecake will cause too much air in the batter, which will cause them to sink as they cool or they could have been underbaked a bit. Either way, I hope they were still delicious!

  4. I made these today. Super easy. Swapped out the strawberry sauce for no-sugar semi-sweet chocolate and white chocolate chips. Added 5g of dietary fiber which is always a bonus. They were scrumptious and hit the spot. Thank you!

  5. Hi!!! This recipe is super easy . I made it twice and always came out delicious. Thank you!!

  6. Jodi Acevedo

    Hmm what did I do wrong. Mine sunk in a little in the middle. But still delish. I used peach topping from my peach tree. Yum.

    1. Karly Campbell

      Hi Jodi! It’s pretty normal for them to sink a little bit. They could have been a bit underbaked if they sank a lot, but a little sinking is normal. ๐Ÿ™‚

    1. Karly Campbell

      Hi Ashley! It should last about 5-6 days, unless your berries are on their last leg when you make it. I’m not a food safety expert, so I’m just basing this off my own personal experience, but I figure it’ll last about as long as the whole berries would. ๐Ÿ™‚

  7. SHERRY Barwick LEPAGE

    When teenager son says “but what about your diet” after eating..you know its good

    1. Karly Campbell

      Right?! That’s my favorite response to a low carb meal. ๐Ÿ™‚ Thanks, Sherry!

  8. Could I just make this in a pie plate?
    I have the Swerve brown sugar and Erythritol granular and powder on hand.

    1. Karly Campbell

      Hi Lala! It should work fine in a deep dish pie plate. Not sure if it’d fit in the shallow size though.

  9. Belinda Cooper

    Was wondering if these could be frozen once made, how would they do unfreezing…

    1. Karly Campbell

      I haven’t tried freezing these, but I think they’d freeze great, like any other cheesecake. ๐Ÿ™‚

  10. This looks wonderful, my question is it a mini pan or a regular muffin pan? Next to the strawberry it looks like mini but a big cookie scoop might be for a regular size pan/

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