All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Mini Cinnamon Roll Cheesecakes – Keto Recipe

Looking for a fun mini cheesecake recipe? These little keto cinnamon roll cheesecakes are easy to make and absolutely delicious! And the individual servings allow for perfect portion control. Now with an instructional video so you see just how easy these low carb mini cheesecakes are to make. This post is sponsored by Bob’s Red Mill.

Low Carb Cinnamon Roll Cheesecake Recipe

This keto cinnamon roll cheesecake was inspired by something I saw on Pinterest recently.

I know I have mentioned this before but I get no end of inspiration from my fellow food bloggers and recipe writers. While some of my recipes spring from the deep dark depths of my own fevered brain, more often than not, I am inspired by a recipe someone has done already.

Because I see so many amazing and delicious dishes that I want to make myself. Or rather, that I want to make OVER. Chances are good that the recipes that catch my eye are decadent, sugar-filled creations from high carb dessert bloggers or recipe magazines.

Chances are pretty good that these folks have never used almond flour and don’t have any clue what erythritol is. Although with the current popularity of the keto diet, maybe they have. And maybe they are intrigued. And these mini cheesecake are the perfect way to win them over.

Watch my video to see how easy it is to make Cinnamon Roll Cheesecake

 

Easy individual keto cheesecakes that taste just like a cinnamon roll!

Mini Cheesecakes for portion control

Mini cheesecakes really are the perfect size. They are ridiculously cute, for one thing. A big cheesecake is all well and good, and they taste the same, but everything in miniature is just somehow more appealing.

I’ve been asked by a lot of readers for more mini keto dessert recipes. Many of these readers live alone or with just a significant other, or sometimes they are the only one in their household following a keto diet.

So they just don’t want a big cheesecake hanging around, providing temptation. Because let’s be real… even if it’s keto and sugar-free, it’s still delicious and temping. And eating a whole big cheesecake in one sitting is no longer going to be low carb.

So mini desserts provide us all with perfect portion control. This mini cheesecake recipes makes only 6. They also freeze well so if it’s just you, you can wrap them up individually and sock them away, ready to be eaten whenever that craving strikes.

Want just a little bit of a treat? Try these grain-free low carb cinnamon roll cheesecakes.

Cinnamon Roll Cheesecake Inspiration

But these sweet little low carb cheesecakes are absolutely a copy of someone else’s work, albeit made with very different ingredients. I spotted some gorgeous Mini Cinnamon Roll Cheesecakes on Life Love and Sugar and I saved them for a future craving.

And that future craving happened to be a few weeks ago, so I pulled them up in Pinterest and got to work. Of course I had to change the crust and use my trusty go-to Bob’s Red Mill Super Fine Almond Flour.

And the sweetener went from sugar to “non-sugar” – perhaps I should call my blog Life Love and No Sugar? I played with the amounts of the other ingredients as well, until the fillings and toppings seemed right to me.

Oh and I only made a half batch, so that it’s a little more manageable. You can always double it if you think you need more. Or triple it. Or quadruple it. Once you taste these low carb cinnamon roll cheesecakes, you will want to keep them around all. the. time.

Easy low carb gluten-free mini cheesecake recipe.

These mini keto cheesecakes absolutely exceeded my expectations. They were firm but creamy and had a lovely cinnamon “sugar” flavour. They really did taste like cinnamon rolls in cheesecake form.

They held up well too. I had two leftover as we headed out to catch a flight to Toronto, so I popped them into a tupperware and stuck them in my bag. They made a delicious airplane treat for my husband and me, and helped keep me from succumbing to other not-so-healthy choices.

They freeze very well so if you want to do a little meal planning, this recipe is perfect!

Many thanks to Bob’s Red Mill for partnering with me to bring you this post.

4.96 from 22 votes
Mini Cheesecake Recipe
Print
Mini Cinnamon Roll Cheesecakes
Prep Time
20 mins
Cook Time
30 mins
Cooling Time
2 hrs 30 mins
Total Time
3 hrs 20 mins
 
Looking for a fun mini cheesecake recipe? These little keto cinnamon roll cheesecakes are easy to make and absolutely delicious! And the individual servings allow for perfect portion control.
Course: Dessert
Cuisine: American
Keyword: cinnamon roll cheesecake, mini cheesecake recipe
Servings: 6
Calories: 237 kcal
Ingredients
Crust
Cheesecake Filling
Frosting
Instructions
Crust:
  1. Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
  2. In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.
  3. Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.
Cheesecake Filling:
  1. Reduce oven temperature to 300F. In a large bowl, beat the cream cheese and 3 tablespoons of the sweetener together until smooth. Beat in the sour cream, vanilla and egg until well combined.
  2. In a small bowl, whisk together the remaining 2 tablespoons sweetener and the cinnamon.
  3. Dollop about 3/4 tbsp of the cream cheese mixture into each of the muffin cups and sprinkle with a little of the cinnamon mixture. Repeat 2 more times. If you have any leftover cinnamon "sugar", reserve to sprinkle on after the cheesecakes are baked.
  4. Bake 15 to 17 minutes, until mostly set but centres jiggle slightly. Turn off the oven and let them remain inside for 5 more minutes, then remove and let cool 30 minutes. Refrigerate at least 2 hours until set.
Frosting:
  1. In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
  2. Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.
Nutrition Facts
Mini Cinnamon Roll Cheesecakes
Amount Per Serving
Calories 237 Calories from Fat 185
% Daily Value*
Total Fat 20.59g 32%
Saturated Fat 10.94g 55%
Cholesterol 53mg 18%
Sodium 166mg 7%
Total Carbohydrates 4.63g 2%
Dietary Fiber 1.69g 7%
Sugars 1.7g
Protein 4.63g 9%
* Percent Daily Values are based on a 2000 calorie diet.

Mini Cinnamon Roll Cheesecakes - keto and sugar free recipe

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.

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Comments

  1. Can’t wait to try this recipe. When I clicked the “Print” icon, the page that came up had the facebook and other icons over the top of the recipe. This happened with one other recipe that I wanted to print. I just thought that you should be made aware of this happening.

    Reply

      • This is how I print recipes from my phone.
        Open the recipe in Facebook, then click the menu at the site bar to open in the internet. Once in Internet mode you can print easily right from your phone.
        I love Carolyn’s recipes so much I’ve bookmarked her site, so when I’m looking for something specific I come in, Search and bam there’s the recipe! It’s been a lifesaver for my husband, the diabetic, who loves something sweet with his coffee but doesn’t tolerate most sweets without huge jumps in his glucose levels.
        Hope this helps.

        Reply

    • I just made these love them. I used Stevia instead of swerve (couldn’t find swerve in KY) and used cool whip instead of whipping cream(because I forgot it at the grocery) this recipe made 9 in regular size silicone cup cake cups. Awesome my favorite.

      Reply

  2. Oh Yum!! Ya know I will be doubling these! With 4 in the house they will fight over the extra two. Just stocked up on my almond flour too!

    Reply

  6. Thanks for making low carbing SO delicious! These minis look fabulous—I’m all in favor of anything inspired by cinnamon rolls—especially cheesecake!!! YUM!

    Reply

  10. Thank you so much for this and all your tasty recipes! I’m never disappointed. Question, how do these freeze?
    Thanks again!

    Reply

    • I love that people always ask me how things freeze. I have a big enough family that things like this don’t last long enough for me to try! 🙂 That said, most cheesecake freezes well, so just wrap each one tightly in plastic wrap and they should be great.

      Reply

      • Yeah, with them being mini, you CAN say: I had 3 for a total of 2.97 NET carbs! It’s all in how you look at it right? From having only 1, to having 3 WHOLE ones????? 🙂 Love ya girl.

        Reply

  12. Hi
    I am new here. I do not have swerve but I have erythritol and pyure and stevia any suggestions on how I can sub these sweeteners

    Reply

    • Yes, these sweeteners will work fine. Plain erythritol is less sweet than Swerve (which measure cup for cup like sugar) so you may want to add a few drops of stevia if you use that. I can’t remember the ratios for Pyure but it should work as well. If it’s the baking blend, I think it’s cup for cup with sugar as well so you could directly replace the swerve.

      Reply

  13. Could you just put the cheesecake mixture in some cupcake tins with liners and make them even lower in carbs?

    Reply

  14. I have just recently gone back to a low carb diet again. Last time I did it, there were minimal recipes that actually tasted good. I stumbled on your website while looking for something to satisfy my sweet tooth without destroying my diet. I made these last week and was so impressed with the flavor that I decided to use this recipe as a base for some other flavors. First I eliminated the cinnamon and used the raspberry filling from your raspberry white chocolate cheese cake and added blueberries to the top for a Memorial Day theme mini cheesecake. The second batch, I used unsweetened cocoa powder in place of the cinnamon, added espresso powder to the filling and topped with some no sugar chocolate chips for a coffee mocha mini cheesecake. Thanks for the base to make some great low carb desserts.

    Reply

  15. Just made these right before a party because I realized I had all the donuts, coffee cake and cookies but no Keto options!! Super easy to make and really yummy too! I put them in the freezer after baking because I was in a rush and it worked great!

    Reply

  16. I had to make these right away – and I almost swooned when I tasted one. Oh, my, they’re beyond fantastic – they’re phenomenal! I even scraped the cupcake paper because I didn’t want to miss a morsel. Thanks so much for this recipe!

    Reply

  17. Carolyn, I keep meaning to ask you this. In your sweet recipes that list butter, do you use salted or unsalted? Always wanted to know!

    Reply

    • The standard for baking is to use unsalted. But I have a high tolerance for salt so I often just grab whatever I have and sometimes that’s salted.

      Reply

  19. Holy goodness! I’ve been keto for 4 weeks now and these gave me life! Holy cow!! My frosting was a little ” crunchy” cause the sugar substitute but these are by far the best sweet treat I’ve tried and made. I was wondering.. can you freeze these for and long period? I will be bookmarking your page. Thank you again for your awesome recipe.

    Reply

  20. Do you think this be made with a spring form pan and created just like a full sized round cheesecake?
    #typeonegrit

    Reply

      • Agree. I’m going go try it today! The minis are a huge hit around here, I always make a double batch and they STILL go quickly!! Thank you for all your recipes, they have literally changed my life.

        Reply

  22. Bless you Carolyn. In a world that is filled with sugary desserts, it is hard to stay focused. Thank you for all you do!

    Reply

  23. These are amazing!! When making the frosting, I didn’t check the extract bottle and accidentally used banana extract….. turned out to be a tasty accident! 😀 So I saw that you mentioned doubling both the crust and filling recipes would work for making a whole cheesecake in a springform pan- do you have any suggestions on the size of the pan, adjustments to the bake time, greasing the pan, or cooking in a water bath? I would really like to make this as a full size cheesecake but don’t want to mess up such a great recipe. Any suggestions/tips would be much appreciated!!

    Reply

  24. My husband asked what we could eat that’s sweet & I said I saw just the thing! In the oven now, hoping I can control myself to allow them to cool all the way.

    Thank you!

    Reply

  26. Im new to low carb this looks delicious. Question: When I put all ingredients in my fitnnes pal with 6 servings its states over 20 grams of carbs per serving. Please tell me im doing something wrong.

    Reply

    • My Fitness pal is notoriously inaccurate at times. Could be subbing sugar for the sweetener OR it could be counting the carbs from the erythritol, which have zero impact on blood sugar and should be subtracted.

      Reply

    • No, rice flour is much, much drier than almond flour. I would suggest searching for some rice flour crusts and basing it off of that.

      Reply

  29. I was wondering if you knew the nutrition info without the icing. I am doing it for a Christmas gift and was wanting to be exact for his info. Thanks these look amazing.

    Reply

    • It’s so little, it really doesn’t change much.

      Food energy: 215kcal
      Total fat: 18.23g
      Calories from fat: 164
      Cholesterol: 46mg
      Carbohydrate: 4.59g
      Total dietary fiber: 1.69g
      Protein: 4.57g

      Reply

  31. This is a true winner, but then all of your recipes are. Your recipes never fail to be delicious, As a nurse educator, I work wih Diabetics and always recommend your blog and recipes to the groups I teach. Thank you for making our low carb lifestyles a little sweeter and easier to live with.

    Reply

  34. These are to die for! Just made them last night, and couldn’t wait to dive into one! I love both cinnamon rolls and cheesecake, and to have both in one dessert that is low carb, is just perfect! They were just sweet enough for me, so I left off the frosting. Thank you for for the perfect recipe to satisfy my sweet tooth! 🙂

    Reply

  35. THESE ARE MARVELOUS!! Made them twice now and I always double the recipe cause hello? such good desserts can never ever last! They go by fast. Your dessert recipes NEVER dissappoints. ? This is a big hit in my family and I was thinking of making with Matcha instead. The base would be black sesame & the cheesecake would be matcha flavored. Hoping it would be just as good!

    Reply

  37. Life, Love & No Sugar!🤣🤣🤣
    Can’t wait to try these! I’m having your taco pie for dinner tonight!!💖

    Reply

  39. Can you use Splenda instead of Swerve in this recipe? All I have is Splenda. These look awesome and I absolutely love anything CINNAMON. Thanks for sharing.

    Reply

    • Well, I use MacGourmet, a paid program that pulls from the USDA database. So I am quite confident of my numbers. If you are using MyFitnessPal or similar, they are very unreliable.

      Reply

  41. These are absolutely incredible!!! Didn’t try the frosting but they don’t need it. Seriously the most delicious thing ever!!! Thank you so much for the recipe.

    Reply


  42. Hi
    It is wonderful recipe with Almond Flour dessert. Even using Sweetener (I was using Whole Earth sweetener , Btw, I couldn’t stand erythritol taste )
    And I think I was miss understand for size of Muffins. I thought it call ” Mini ” so,I was using Mini Muffins cup pan for only 6 of them ! After put Cream Cheese mix in, still bunch of ingredients are left.
    So I did leftover Cream Cheese mixture on using Oreo Cookies( it is so much for KETO diet huh ! ) for bottom of the 4 Regular size Muffin pan .
    I’m baking now, Hopefully will be come ok.

    Thank you.

    Reply


  43. Hands down this is THE best keto dessert I have ever made. I use lankanto gold (monk fruit sugar) for the crust and the cinnamon sugar mix and lankanto white (monk fruit sugar) for the cream cheese mix. I excluded the frosting as I didn’t want it overly sweet and let me tell you it doesn’t need the frosting. Seriously I have never tasted a better keto dessert than this, but I’m also a cinnamon fanatic. (I added 1 tsp cinnamon to the crust instead of 1/2.) Thank you, Thank you for this recipe. This will probably be the only dessert I will make as I find cookies, cupcakes etc from any recipe site to taste icky the following day or once cooled down. This lasts. Btw, lankanto does NOT have an aftertaste, I can’t suffer many other sugar substitutes but lankanto makes everything taste like real sugar with no icky aftertaste.

    Reply


  45. Third time making this recipe! This time I left out the cinnamon sugar part and just made plain mini cheesecakes. Both ways are super! Thank you for the recipe!

    Reply


  46. I have made these 6 times now and always double it and make 12 muffins with it. I had a question though. is the nutrition info for the entire batch or per cheesecake???

    Reply

  50. I love your recipes Carolyn but am unable to find a link to the videos you mention in the blog post. I’ve looked at your blog in different browsers and can’t find the link. Thanks!

    Reply

      • No, it’s right there under the big title that says WATCH MY VIDEO TO SEE HOW EASY IT IS TO MAKE CINNAMON ROLL CHEESECAKE

        if you’re not seeing it, then something is up with your browser.

        Reply


  51. I couldn’t find the video either using the Firefox browser. I switched to Chrome and it was there. I have an ad blocker add-on that may be the reason I couldn’t find the video. The ad blocker doesn’t work perfectly!

    I made these tonight and they’re in the refrigerator now. They look beautiful and smell delicious. I can’t wait to try one.

    I love recipes like this that have built-in portion control. I also like that the recipe only makes 6 (which of course is easy to double if you want more). I’m going to freeze one of these cheesecakes to see how well it holds up.

    Thanks for this recipe.

    Reply

  52. 🙋Hi Caro, thank you for this yummy and easy recipe!
    Do you have a Cinnamon roll only Keto recipe with no cheesecake available?

    Reply


  55. I am 100% with you on the mini desserts. With just two of us in the house, we don’t want or need a full-sized dessert sitting around tempting us! These look very easy and very yummy! While we are snowed in this weekend, I believe I will make this for our special Sunday dessert!

    Reply


  59. Can this be made as a cake instead? I made the muffins and they were to die for. Can you share how I can make this as a cake?

    Reply

    • I would triple everything for a full cake. But I can’t tell you exactly what the timing of baking would be. You can look at my other cheesecakes to get a rough idea.

      Reply


  61. I made these yesterday and they are fantastic! The only complaint I have is I ended up with twice as much cinnamon sugar as I needed, so I guess I’ll just have to whip up another batch! So decadent, hard to believe these are low carb! Thanks for this great recipe!

    Reply


  62. OMG!!! If you like cinnamon rolls and cheesecake I highly recommend giving this recipe a try. And, if you’re doing Keto you probably already have all these ingredients on hand. So so good. Thanks for sharing the recipe!!!

    Reply


  64. Tried these with baking Splenda and can confirm they work just as well with Swerve or erythritol + liquid stevia which I tried also (but more carbs with Splenda). They are so amazing and easy. Going to make them tonight for Valentines without the cinnamon for plain mini cheesecakes and top with fresh whipped cream and strawberries. Thanks Carolyn!

    Reply


  65. Oh good heavens…this is religious experience. It’s like you’re eating a Cinnabon cinnamon roll, but it’s a healthy cheesecake that is to die for. Forget lunch…eat this instead. They’re beyond fabulous. Thank you so much for this recipe.

    Reply


  66. These were absolutely perfect! My friends and I are always looking for great KETO desserts and this one hit the spot! Making another batch tonight!

    Reply


  67. Omg!!! These are to die for!!! This is my new fav go to dessert! I just Made these and I am In-Love. They came out so good!!! Thanks so much for the recipe…

    Reply

  68. As soon as I asked my husband, “Should I make these?” He immediately said, “YES!” He used to love Cinnabon Cinnamon rolls, before we started Keto/Low Carb and he loves cheesecake too. So he’s super excited to taste these! I just pulled them out of the oven and they smell soooooo good! I can’t wait to taste them too!
    Thanks for sharing the recipe! I’ll rate the stars once we try them, but I’m already sure it’s gonna be AMAZING!
    All of the recipes we’ve tried that you’ve shared have been great! So I have no doubt these are gonna be super delish!

    Reply

  69. Anyone tried to make these in the instapot/pressure cooker????

    I have a recipe for chocolate peanutbutter low carb cheesecakes and they are awesome! Going to see if these will cook up the same in the instapot. But has anyone tried it already and had success??

    Reply

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