Keto cheesecake cookie cups are a fun and easy miniature dessert, and great for any holiday or special occasion. Bedazzle them with chocolate hearts or sugar-free sprinkles!
I love two-in-one desserts like these Keto Cheesecake Cookie Cups. How can you go wrong here? A crisp chocolate cookie shell filled with delicious no bake raspberry cheesecake.
It’s a perfect sugar-free treat for Valentine’s and can really be adapted in so many ways for any holiday. You can even make them dairy free.
Kind of brilliant when you think about it. Cheesecake filled cookie cups are a truly convenient way to get delicious keto cheesecake to your mouth!
Chocolate Raspberry Cookie Cups
I don’t think the concept of a cookie cup ever entered my brain before I became a food blogger. But it really is a fun idea and I’ve made quite a number of keto versions since I discovered them.
I’ve got Tiramisu Cookie Cups and Keto Strawberry Shortcake Cookie Cups. And lemon lovers will surely adore my Lemon Sugar Cookie Cups, filled with delicious sugar-free lemon pastry cream.
I recently spotted these Strawberry Cheesecake Cookie Cups on Life Love and Sugar and knew that with a little low carb makeover, they’d be a perfect Keto Valentine’s treat.
But because I had bags of frozen raspberries from the summer, I switched up the flavor. Hey, it’s still a pretty pink dessert and my kids adored them.
Bite-sized or bigger?
Cookie cups are great for parties and gatherings where finger foods are on display. They are self contained and don’t require any utensils to eat them.
And they can be made truly miniature, made in mini muffin pans, or more as an individual dessert size, in regular muffin pans.
I honestly couldn’t make up my mind about which size I wanted to make, so I made some of both. I made 8 larger cups and 16 bite-sized cups. They turned out great both ways and my kids loved them.
How to make Keto Cheesecake Cookie Cups
Keto cookie cups are so pretty and infinitely adaptable. Here are my best tips for getting it right:
The cookie dough
You can use almost any keto cookie dough you want. I do recommend a firmer dough so that your cups set up nicely and aren’t too fragile. I like to use the dough from my Keto Sugar Cookies. For this version, I modified it slightly for a chocolate cookie cup.
As noted above, you can make these in a regular muffin pan or a mini muffin pan. You will get about 15 regular or 30 minis.
A good non-stick pan is critical for getting the cups out in one piece. If yours is not very good, you can also line the pan with parchment or silicone liners.
The cheesecake filling
You can get pretty creative here and switch up flavors. Strawberry would be great, as would plain vanilla or even chocolate cheesecake. You can even use dairy-free cream cheese.
This is a no bake cheesecake filling, so once the cookie cups are baked, it’s easy to fill them as needed.
I had fun making little chocolate hearts to top the cheesecake cookie cups. I simply melted a bit of sugar-free dark chocolate and piped it into hearts on waxed paper, then froze the hearts until firm.
Sprinkles are also a fun choice, as are fresh berries. Check out this tutorial on making your own sugar-free sprinkles at home.
Can you make cookie cups ahead?
Because these are filled with no bake cheesecake, you can make them a day or two in advance. Keep them refrigerated until ready to serve.
You could also make just the cookie cup part well in advance and freeze them, unfilled. Then you can fill them an hour or two before serving.
More keto bite sized desserts
- Keto Cheesecake Bites
- Keto Salted Caramel Brownies
- Keto Ice Cream Bites
- Keto Chocolate Truffles
- Keto Almond Joy Bites
- Dairy Free Lemon Cheesecake Bites
Keto Cheesecake Cookie Cups
- Preheat the oven to 325F and grease 15 regular muffins cups or 30 mini muffin cups very well or line with silicone or parchment liners. (If your pan only holds 12 regular muffins or 24 mini muffins, you may need to work in batches).
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk in the melted butter, egg, and vanilla extract until the dough comes together.
- Roll into 1 ½ inch balls for standard muffin cups or ¾ inch balls for mini muffin tins. Place in the muffins cups and press into the bottom and about halfway to ¾ of the way up the sides.
- Bake 12 to 15 minutes, until slightly puffed and the edges are just firm to the touch. Remove and let cool a few minutes, then gently reform the well in the center with the end of a wooden spoon or another blunt rounded kitchen utensil.
- Let cool completely in the pan, then gently loosen with a sharp knife and remove from the pan.
- Puree the thawed rasperries in a blender, then drain through a sieve to remove the seeds. Press firmly on the solids to get out as much of the juice as possible.
- In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Add the rasperry puree, raspberry extract, and vanilla extract and beat until well combined.
- Pipe or spoon the cream cheese filling into the cookie cups. Refrigerate 1 hour to set the cheesecake.
- Chocolate hearts, only 1 ounce chocolate, chopped, melted
- To make chocolate hearts, chop the sugar free chocolate and melt in a microwave safe bowl in 30 second increments until smooth.
- Place in a small ziploc bag with the very corner snipped off and pipe heart shapes onto waxed paper. Freeze until solid, then peel off and place into the top of the cheesecake cups.
- And/or sprinkle with sugar-free sprinkles.