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!
I love these little keto gingerbread cheesecakes because they embody some of my favorite things.
- Keto cheesecake
- 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.
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.
- Almond flour (or any nut flour, for the crust)
- Ginger and other spices
- Cream cheese
- Whipping cream
- Cocoa powder (just a little helps provide some color)
How to make Keto Gingerbread Cheesecake
- Line the muffin pans – I recommend using silicone muffin liners so that the cheesecakes don’t stick Your next best option is parchment paper.
- 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.
- Bake the crust – Pre-baking the crust before adding the filling helps prevent sogginess.
- Prepare the filling – Beat the ingredients together in the specified order until smooth.
- 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.
- 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.
- Chill until set – This keto gingerbread cheesecake needs about 2 hours in the fridge before serving.
- Garnish – as desired. I recommend some whipped cream and perhaps some keto gingerbread cookies. Or top with a few HighKey mini snickerdoodle cookies!
Frequently Asked Questions
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.
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.
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.
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.
Mini Gingerbread Cheesecakes
- Lightly sweetened whipped cream
- Mini keto cookies (optional)
- 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.
- 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.
- Top with whipped cream and a mini cookie, if desired.