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Keto Mini Chocolate Cheesecakes

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

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

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


For the crust:

For the filling:


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.


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

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