• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Cookies » Keto Cheesecake Cookie Cups

    Published: Jan 24, 2021 by Carolyn

    Keto Cheesecake Cookie Cups

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.5K shares
    Jump to Recipe Print Recipe

    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!

    Titled image of a keto chocolate cookie cup filled with raspberry cheesecake on a white cupcake stand.

    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.

    Keto Raspberry Cheesecake Cookie Cups on a white cake stand with raspberries

    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.

    The pan

    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.

    Piping sugar-free raspberry cheesecake into keto chocolate cookie cups

    The decorations

    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.

    Close up shot of a keto cheesecake cookie cup cut open to see the inside.

    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 Raspberry Cheesecake Cookie Cups on a white cake stand with raspberries

    Keto Cheesecake Cookie Cups

    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!
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: cheesecake cookie cups, keto cookie cups
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 15 servings
    Calories: 217kcal

    Ingredients

    Cookie Cups

    • 1 ¾ cup almond flour
    • ½ cup Swerve Sweetener
    • ⅓ cup cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 6 tablespoon butter melted
    • 1 large egg
    • 1 teaspoon vanilla extract

    Cheesecake Filling

    • ½ cup frozen raspberries thawed
    • 12 ounces cream cheese softened
    • ⅔ cup powdered Swerve Sweetener
    • ½ teaspoon raspberry extract
    • ½ teaspoon vanilla extract

    Garnish

    • 1 ounce sugar-free dark chocolate (optional)
    • Sugar-free sprinkles (optional)
    US Customary – Metric

    Instructions

    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.

    Cheesecake Filling

    • 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

    Garnish

    • 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.
    Nutrition Facts
    Keto Cheesecake Cookie Cups
    Amount Per Serving (1 regular cup or 2 mini cups)
    Calories 217 Calories from Fat 168
    % Daily Value*
    Fat 18.7g29%
    Carbohydrates 6.2g2%
    Fiber 2.5g10%
    Protein 5.1g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    5.5K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lisa says

      September 01, 2022 at 8:26 pm

      I made these for my 50th birthday…delicious!

      Reply
    2. Pam says

      February 04, 2022 at 6:11 pm

      As a person that doesn’t like raspberries , I would use strawberries. Do you think that the same amount of swerve should be used ?

      Reply
      • Carolyn says

        February 04, 2022 at 6:19 pm

        Yep, should be about right.

        Reply
    3. holly says

      January 17, 2022 at 11:57 am

      5 stars
      wow – this recipe is fantastic! I love cheesecake so much! thank you for sharing this recipe!

      Reply
    4. Allyssa says

      January 17, 2022 at 6:26 am

      5 stars
      Thank you so much for sharing this amazing cheesecake cookie cups recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

      Reply
    5. Stephanie says

      January 16, 2022 at 7:45 pm

      5 stars
      Just made these for my book club and they were a big hit! I need to double the recipe next time!

      Reply
      • Carolyn says

        January 16, 2022 at 8:09 pm

        So glad to hear it!

        Reply
    6. Marie Clark says

      December 05, 2021 at 3:30 pm

      My granddaughter has a severe chocolate allergy. Can these cheesecake cup be made without the cocoa?

      Reply
      • Carolyn says

        December 05, 2021 at 7:55 pm

        Use the search box and look for the “Boston Cream Pie Bites” – those have vanilla cookie cups. That should help!

        Reply
    7. Lisa says

      March 16, 2021 at 10:43 am

      What a fun recipe! Thanks!

      Reply
    8. Anna says

      March 11, 2021 at 11:29 am

      5 stars
      These cookie cups are absolutely adorable and so fun to make! My daughters loved filling them and decorating. Thank you for the recipe!

      Reply
    9. Toni says

      March 11, 2021 at 11:21 am

      5 stars
      These are really delicious treats! I made these for a friend and she liked it!

      Reply
    10. Kristyn says

      March 11, 2021 at 11:19 am

      5 stars
      Cookie cups are great for so many things!! I love the creamy filling! These are perfect for parties & entertaining.

      Reply
    11. Michelle says

      February 03, 2021 at 11:02 am

      Hi if I was using the Truvia blend instead of swerve in these would it change the amount needed? Thanks they look so good!

      Reply
      • Carolyn says

        February 04, 2021 at 9:53 am

        I don’t know, as i have no idea how sweet it is in relation to sugar. But your container should tell you… and Swerve measures like sugar.

        Reply
    12. dorothy voreis says

      February 02, 2021 at 1:04 pm

      Could you use freeze dried raspberries instead for a deeper flavor?

      Reply
      • Carolyn says

        February 02, 2021 at 6:22 pm

        You could… I don’t think it will deepen the flavor much.

        Reply
    13. Marie says

      February 01, 2021 at 1:30 pm

      This looks so pretty and delicious. If we don’t have raspberry extract, do we double the vanilla or just leave out altogether? Thanks!

      Reply
      • Carolyn says

        February 01, 2021 at 9:26 pm

        You can leave it out, it just won’t have as strong a raspberry flavor.

        Reply
    14. Hayley A Modica says

      January 30, 2021 at 11:31 am

      Goong to try to make this for valentines day. Do you think if I changed out the raspberries for your chocolate cookie it would give more of a cookies and cream flavor? My fiance loves cookies and cream and I’m trying to find something easy-ish and small.

      Reply
      • Carolyn says

        January 30, 2021 at 2:50 pm

        Doing plain vanilla cheesecake would be great. Simply add a bit of whipping cream instead of the raspberry puree.

        Reply
        • Hayley says

          February 23, 2021 at 4:31 pm

          5 stars
          Thank you so much!

          Reply
    15. Lorie says

      January 27, 2021 at 2:45 pm

      My husband LOVES raspberries, so I’m going to make these for our Valentine’s Day treat, if I can find Raspberry extract. Thank you!

      Reply
    16. Kristy says

      January 27, 2021 at 6:08 am

      How about using blueberries do I have to have blueberry extract or can I use vanilla extract?

      Reply
      • Carolyn says

        January 27, 2021 at 2:07 pm

        Sure, you can do blueberries and vanilla extract. I just don’t think blueberries and chocolate go as well together.

        Reply
    17. Lisa W says

      January 24, 2021 at 3:54 pm

      These look amazing! A perfect way to share some lovin’ from the oven on St. Valentine’s Day!

      Reply
    18. Pam says

      January 24, 2021 at 11:09 am

      I am sure you will be bombarded with questions . If you used strawberries , do you have any idea how much to use? They are much larger than raspberries so I am not sure.

      Reply
      • Carolyn says

        January 24, 2021 at 6:57 pm

        Chop them smaller and measure the same in a cup. 🙂 Depending on their size, I’d chop them into quarters or if they are very large, into 8ths.

        Reply

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023