Our Mini Cranberry Cheesecake Bites are the perfect sweet treat this holiday season! Simple crustless cheesecakes topped off with my homemade cranberry sauce!
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I’m a total sucker for a good mini cheesecake recipe. I mean, they’re the PERFECT low carb treat and they’re so darn easy to make!
This time of year totally calls for cranberry cheesecake.
Fresh cranberries are easy to find in the fall and winter and making a simple cranberry sauce only takes about 10 minutes! It’s the perfect sweet and tart topping for these keto mini cheesecakes!
Plus, cheesecakes are super simple to make low carb and they keep in the fridge for 4-5 days! Love it!
Are Cranberries Keto?
Yep! Compared to some other fruits cranberries are pretty low in carbs, making them a good choice for low carb diets. There are only about 4 grams of net carbs per half cup of cranberries.
I’m using our homemade keto cranberry sauce to top the mini cheesecakes. It’s an easy way to get the most bang for your buck when you’re making cranberry sauce! Serve it with the roasted turkey breast and also as dessert!
- Festive: These mini cranberry cheesecakes are perfect for the holidays and are great for serving up at parties and gatherings.
- Portions: A normal full sized cheesecake is hard to resist. I mean it’s still technically just one slice of cheesecake if you cut it in half, right? 😎 These mini cheesecakes make controlling your portions a lot simpler!
- Easy: We’re using the same base as our mini strawberry cheesecake which makes perfectly creamy cheesecake without a lot of fuss.
Cheesecake Ingredient Notes:
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Cream Cheese – It’s important to start with room temperature cream cheese! It’s easier to work with and it’ll ensure a smooth, creamy texture without lumps. Take it out of the fridge at least an hour before starting the recipe.
Sweetener – You’ll need a low carb sweetener for this pudding. I use and recommend Lakanto Monkfruit for the sweetener but another good choice is Swerve. They’re very similar, so use whichever you prefer.
Eggs – As with the cream cheese, you’ll want to use room temperature eggs. That means taking them out of the fridge about an hour before use. This is an important step that ensures even mixing with all the ingredients!
Cranberry Sauce – Try my homemade keto cranberry sauce! We serve it up for Thanksgiving but it works just as well for this cranberry cheesecake recipe!
Vanilla Extract – It’ll enhance the overall flavor of the cranberry cheesecake. I’d recommend using a good quality pure vanilla extract to get the best flavor and results!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
How To Make Keto Cranberry Cheesecakes:
- Prepare – To make the cheesecake, you’ll want to start with room temperature cream cheese. This is important. If your cream cheese is too cold, it won’t properly blend and you’ll end up with little chunks in your cheesecake. Those little chunks will taste just fine, but they don’t look super appetizing.
- Combine – I like to use a mixer to make these cheesecakes. Beat together the cream cheese, sweetener, eggs, and vanilla until smooth and creamy. Don’t overbeat your batter – just get it all combined and creamy.
- Scoop – I like to use a large cookie scoop to get the perfect portion of cheesecake batter and scoop it right into a standard muffin tin lined with papers.
- Bake – These bake in about 20 minutes and then chill for a few hours.
- Top – Once the mini cheesecakes are cool, top them off with my keto cranberry sauce. If you don’t make a batch of my keto cranberry cheesecake for the holidays, you’re seriously missing out!
Recipe FAQs:
You can keep these cheesecakes stored in an airtight container in the fridge for about a week.
Yes, you can! They’ll keep well in a freezer safe container for up to a few months. I have not tried freezing these with the cranberry sauce on top and am not sure how well that portion would hold up in the freezer.
More Low Carb Desserts:
- Keto Pumpkin Cheesecake
- Keto Pumpkin Pie
- Low Carb Cake
- Reese’s Chaffles
- Pumpkin Gooey Butter Cake
- Keto Blackberry Cobbler
Mini Cranberry Cheesecake
Ingredients
- 16 ounces cream cheese room temperature *see note
- ½ cup sweetener
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup leftover cranberry sauce
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners.
- Beat together the cream cheese and eggs until smooth.
- Add the sweetener and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
- Pour the batter evenly between the 12 muffin wells.
- Bake for 20 minutes or until just slightly jiggly in the center.
- Cool completely on the counter before transferring to the refrigerator for 4 hours to chill.
- When cheesecake is completely cooled, spoon cranberry sauce evenly over the tops.
Daisy Woods says
I love this, I use smashed blueberries and add 1/2 cottage cheese and 1/2 cream cheese
Lidia says
Love this recipe, I made them for Thanksgiving and they were a hit! I was thinking of making a batch for Christmas, but add cocoa powder and make them chocolate with no cranberry sauce. Should I add more sweetener to compensate for the cocoa?
Karly Campbell says
Hi Lidia! I haven’t experimented with this one using cocoa powder yet, so I’m not sure what changes you’d need to make to the recipe, unfortunately.
Jackie says
Hello! Super excited to give these a go!
I am curious as though how the nutrition info would change if the cranberry sauce is taken out. I very much so dislike cranberry, so just wondering haha!
Karly Campbell says
They’d be around 1 carb per serving. 🙂
Lori Jarvis says
Look great still warm. I don’t care for fruity stuff so I put some white chocolate chips – keto of course- on top. Thanks for the recipe!!!
Mel says
What’s your thoughts on dabbing in a small amount of cranberry sauce and swirling before baking? Do you think it would increase the baking time or just watch around the recipe time and adjust based on the “jiggle” 🙂
I really NEED a cheesecake in my life that tastes like the ‘leaded’ version. Hoping you’re my saving grace!
Karly Campbell says
Hi Mel! I think it would be fine to swirl in a bit of sauce. I’d probably puree the cranberry sauce so it’s totally smooth though. And yes, just watch for the jiggle…shouldn’t really affect bake time though. 🙂
Maggie says
Can you freeze them? please
Karly Campbell says
Yes, they should freeze fine. 🙂
Virginia says
I followed your recipe to a T, but mine all fell after I took them out of the oven. Thoughts?
Karly Campbell says
Hi Virginia! It likely just means they were overmixed a bit and too much air was incorporated into the batter. It’s pretty normal for them to sink a bit though. 🙂
Roxana Lopez says
These look delicious! And I love the idea of creating single servings for holiday gatherings. I do have one question: I’m not understanding how 4 carbs minus 0 fiber comes out to 2 net carbs. Am I missing something in the calculation? Thanks for clarifying.
Karly Campbell says
Hi Roxana! Good catch on the nutrition! I just reran the numbers and it’s actually 3 total carbs, 2g sugar, and 3 net carbs. I’m not sure what happened the first time around or how I missed it. But thanks! 🙂
Kristy jo says
Can you use sugar free jam as a topping? I don’t like cranberry sauce? Or make your own take strawberries put in a food processor and add sweetener ?
Karly Campbell says
Sure, you could use whatever topping you wanted.
Vickie says
Thanks for having our low carb backs at Thanksgiving Karly! Hope you and yours enjoy all the wonderful food that will be on your table!
Jacqueline says
Dear Karly,
So love your recipes but would really appreciate a carb and calorie count on them.
I am 71 and been told by my doctor I need to stick to a low carb high protein diet of 1200 calories.
I would be so grateful.
Karly Campbell says
Hi Jacqueline! All of my recipes have nutrition info at the bottom of the recipe card. 🙂
Peg says
I use Stevia as my low-carb sweetener. Will 1 teaspoon of Stevia work with this recipe?
Karly Campbell says
Hi Peg! I really don’t know…I don’t use Stevia myself. I’m not sure if 1 teaspoon would be sweet enough (doesn’t seem like enough) or how the texture would be without more sweetener in there.
Lyla says
Love your crustless cheesecake! I was thinking of making them in small fancy canning jars, and give them to family members to take on the journey home. The jars are 1/2 pint size. Do you think the cook time would be extended by much?
Karly Campbell says
Hi Lyla! Cute idea! You could still use the same amount of filling per jar as you do per muffin tin and the bake time would be the same. Alternately, increase the filling a bit along with the bake time. It’ll really just depend on how much you use. Just keep an eye on them and watch for them to be just slightly jiggly in the center.
Maggie Martin says
55 stars!
Ummm, what is leftover cranberry sauce?? I have never had leftover, it all gets eaten…
Thanks Karly, I’m making these today, just for a test run you understand…
Maggie