• 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 Christmas Recipes » Keto Gingerbread Cheesecakes

    Published: Dec 15, 2021 by Carolyn

    Keto Gingerbread Cheesecakes

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

    3.6K shares
    Jump to Recipe Print Recipe

    These little keto gingerbread cheesecakes are fun, easy, and a perfect last minute holiday dessert recipe. They’re easy to make and have built-in portion control. And only 3 grams net carbs per serving!

    Close up shot of gingerbread cheesecakes on a white platter.

    I love these little keto gingerbread cheesecakes because they embody some of my favorite things.

    1. Gingerbread
    2. Keto cheesecake
    3. Mini desserts

    Oh wait, there’s another reason I love them: they’re easy to make and delicious. Okay, maybe that’s two more reasons. Well, that just means you have plenty of reasons to make them, too.

    Mini keto gingerbread cheesecakes with whipped cream on top on a white cake stand.

    Individual keto cheesecakes

    I really do have a thing for mini keto desserts, and I am collecting quite an array of these individual cheesecake recipes. The first was my Keto Cinnamon Roll Cheesecakes, which were such a huge it, I couldn’t wait to make more.

    Since then, I’ve also created Mini Nutella Cheesecakes and these fun little Keto Snickers Cheesecakes. And I have chocolate dipped keto cheesecake bites, for good measure.

    Individual serving cheesecakes like these have several advantages. They’re often easier to make, they bake or set faster, and they look attractive arrayed on a platter.

    And unlike a larger cheesecake, there’s no need for slicing or trying to eyeball how much to consume. One little cake is perfectly portioned for a delicious keto treat.

    A mini keto gingerbread cheesecake on a white plate with more cheesecakes in the background.

    Ingredients

    • Almond flour (or any nut flour, for the crust)
    • Sweetener
    • Ginger and other spices
    • Butter
    • Cream cheese
    • Egg
    • Whipping cream
    • Cocoa powder (just a little helps provide some color)

    How to make Keto Gingerbread Cheesecake

    1. Line the muffin pans – I recommend using silicone muffin liners so that the cheesecakes don’t stick Your next best option is parchment paper.
    2. Room temperature ingredients – You want the cream cheese properly softened and the egg at room temperature for a creamy smooth filling. If you forget to take out the cream cheese on time, simply give it a 10 to 15 second zap in the microwave.
    3. Bake the crust – Pre-baking the crust before adding the filling helps prevent sogginess.
    4. Prepare the filling – Beat the ingredients together in the specified order until smooth.
    5. Adjust the spices – How much ginger you put in is up to your tastebuds. I recommend tasting the batter before you add the egg, to see what you think. The freshness of your ginger also matters, as older spices tend to lose potency. 
    6. Look for the jiggle – You never want to bake a cheesecake until it’s completely firm, or it will be tough. So check on it frequently and shake the pan when you do. If the sides are set but the very center wobbles a bit, remove them from the oven.
    7. Chill until set – This keto gingerbread cheesecake needs about 2 hours in the fridge before serving.
    8. Garnish – as desired. I recommend some whipped cream and perhaps some keto gingerbread cookies. Or top with a few HighKey mini snickerdoodle cookies!
    A white cake plate with 6 individual keto gingerbread cheesecakes.

    Frequently Asked Questions

    I am allergic to almonds, can I use coconut flour?

    Coconut flour does not make a very good crust, in my opinion. However, you can use any nut or seed flour, such as sunflower seed flour.

    Can I use a different sweetener?

    I do recommend a good brown sugar replacement for flavor, but if you don’t have any, you can use any granular sweetener plus 1 teaspoon molasses. This will add about 0.5g of carbs per cheesecake.

    The crust won’t firm up properly if you use allulose or BochaSweet. It won’t be bad, it just will seem quite soft. Read my tutorial on keto sweeteners for more information.

    Is there any way to make these dairy-free?

    Yes, you can use dairy-free cream cheese and some coconut milk. They may take a little bit longer to set properly so keep your eye on them.

    Three mini keto cheesecakes on a white tray over a green and red plaid napkin.

    Storage information

    These keto gingerbread cheesecakes should be stored in the fridge at all times and will last up to 5 days.

    They can also be frozen for 2 months. Wrap them up tightly and store in a covered container.

    Close up shot of gingerbread cheesecakes on a white platter.

    Mini Gingerbread Cheesecakes

    These little keto gingerbread cheesecakes are fun, easy, and a perfect last minute holiday dessert recipe. They're easy to make and have built-in portion control. And only 3 grams net carbs per serving! 
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gingerbread cheesecake, mini keto cheesecakes
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Chill Time: 2 hours
    Total Time: 40 minutes
    Servings: 6 mini cheesecakes
    Calories: 252kcal

    Ingredients

    Crust

    • ½ cup almond flour
    • 2 tablespoon Swerve Sweetener
    • ½ teaspoon ground ginger
    • ⅛ teaspoon salt
    • 2 tablespoon butter melted

    Filling

    • 8 ounce cream cheese softened
    • 6 tablespoon Swerve Brown
    • 2 tablespoon heavy cream room temperature
    • 1 ½ to 2 teaspoon ground ginger
    • 1 teaspoon cinnamon
    • ½ teaspoon cocoa powder
    • ⅛ teaspoon cloves
    • 1 large egg room temp

    Garnish

    • Lightly sweetened whipped cream
    • Mini keto cookies (optional)
    US Customary – Metric

    Instructions

    Crust

    • Preheat the oven to 300F. Set 6 silicone muffin liners into a 6 cavity muffin pan, or simply set them on a cookie sheet. 
    • In a medium bowl, whisk together the almond flour, sweetener, ginger, and salt. Whisk in the butter until the mixture begins to clump together. 
    • Divide evenly among the muffins cups, pressing firmly and evenly into the bottom. Bake 10 minutes, then remove and let cool while preparing the filling.

    Filling

    • In a large bowl, beat the cream cheese and sweetener until smooth and creamy. Beat in the heavy cream, then beat in the ginger, cinnamon, cocoa powder, and cloves.
    • Scrape down the sides of the bowl and the beaters, then add the egg and beat until just combined. Do not overbeat.
    • Divide the mixture among the muffin cups, filling almost all the way to the top. Bake at 300F for 15 to 20 minutes, until the sides are set but the centers still wobble slightly when shaken.
    • Remove and let cool completely, then refrigerate for at least 2 hours to set, before removing the silicone liners.

    Garnish

    • Top with whipped cream and a mini cookie, if desired.
    Nutrition Facts
    Mini Gingerbread Cheesecakes
    Amount Per Serving (1 cheesecake)
    Calories 252 Calories from Fat 196
    % Daily Value*
    Fat 21.8g34%
    Carbohydrates 4.6g2%
    Fiber 1.4g6%
    Protein 5.5g11%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.6K 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. Kelly says

      October 09, 2022 at 10:41 am

      Could I use coconut flour instead of almond flour?

      Reply
      • Carolyn says

        October 09, 2022 at 12:24 pm

        No, they can’t be subbed for each other. You can use another nut or seed flour, though, like sunflower or pecan.

        Reply
    2. Joyce says

      December 26, 2021 at 4:03 pm

      5 stars
      Ten stars….delicious, the perfect flavor for the holidays and the texture was luscious. Made and served for a small Christmas Eve gathering. Made a batch of mini snicker-doodle cookies to decorate with along with some whipped cream. As I look outside at the rare falling snow, I am inspired to try baking some donuts. Bought myself a cool USA donut pan for Christmas. Hope everyone had a lovely Holiday. Thanks Carolyn for inspiring me to keep cooking and baking sugar free. That is a very special gift!

      Reply
      • Carolyn says

        December 26, 2021 at 7:16 pm

        Thank you for letting me know!

        Reply
    3. Lisa K. says

      November 08, 2020 at 8:15 pm

      Might be a silly questions, but can you use confectioners swerve instead?

      Reply
      • Carolyn says

        November 09, 2020 at 8:49 am

        Yes, that works just fine.

        Reply
    4. Melissa says

      December 23, 2019 at 2:20 pm

      5 stars
      Amazing – delicious and Keto friendly! We’ll loved your recipe!

      Reply
    5. Tara says

      December 20, 2019 at 1:25 pm

      5 stars
      I love treats that are already portioned out like this. So good!

      Reply
    6. Beth says

      December 13, 2019 at 11:00 am

      These look yummy! If I were to use mini muffin cups for bite-size cheesecakes, how long would they need to bake?

      Reply
      • Carolyn says

        December 13, 2019 at 11:53 am

        I didn’t try them that way so you will simply have to experiment yourself. I’d decrease the time by at least 10 minutes and keep checking them.

        Reply
    7. Roberta says

      December 09, 2019 at 3:44 pm

      I’d love to try this recipe…but no dairy for me (can use ghee instead of butter though): cuold coconut cream substitute cream cheese and would full-fat coconut whipped cream work instead of heavy cream? Since I love coconut, it wouldn’t be a problem at all if the taste would result a bit “coconutty” 😉 Thank you!

      Reply
      • Carolyn says

        December 09, 2019 at 7:05 pm

        No coconut cream would not be thick enough. However you could try a good dairy free cream cheese like Kite Hill.

        Reply
    8. Matt Taylor says

      December 09, 2019 at 9:57 am

      5 stars
      These keto gingerbread cheesecakes are awesome! Definitely going to share these with my brother who is on the keto diet.

      Reply
    9. DJ says

      December 08, 2019 at 11:33 am

      5 stars
      Gingerbread is one of my all time favs and I love cheesecake! Can you use just egg white(s) as I cannot have the yolk?

      Thank you!

      DJ

      Reply
      • Carolyn says

        December 08, 2019 at 1:41 pm

        I would think so, yes.

        Reply
      • Diane says

        December 19, 2019 at 7:38 pm

        Hi Carol! I love your website and recipes 🙂 I also had a question..would doubling the recipe work for making it into a pie via a standard pie pan? I really would like to make this and needed some tips and your input before proceeding. Thanks in advance!

        Reply
        • Carolyn says

          December 19, 2019 at 8:54 pm

          Please look at my Cranberry Cheesecake Pie recipe for amounts. I think you’d need to more than double it if you want the crust to go up the sides. I am not entirely sure of the amounts but that recipe will guide you.

          Reply
    10. Edith says

      December 02, 2019 at 8:12 pm

      5 stars
      These are in the oven, and I can tell just by taste testing the cream cheese filling for gingerness, these mini cheese cakes are going to be a huge hit in my house.

      Thanks, Carolyn for making me look like a keto baking wizard!

      Reply
      • Carolyn says

        December 02, 2019 at 10:36 pm

        Yay, so glad!

        Reply
    11. Wendy says

      December 02, 2019 at 1:57 am

      These look delicious. Our first Christmas being Keto but love baking during the season. Can’t wait to see what else you make over the coming days.

      Reply
    12. Nicole Wiwchar says

      December 01, 2019 at 4:19 pm

      Im just wondering if these could be made ahead of time and frozen? They look amazing!

      Reply
      • Carolyn says

        December 01, 2019 at 11:24 pm

        I think that would probably be okay. I froze half of my pumpkin gooey butter cake and it thawed beautifully!

        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