Love mini keto cheesecakes? Love cinnamon rolls? Then this Cinnamon Roll Cheesecake recipe is for you! Fun, delicious, and only 2.9g carbs per serving.
These cinnamon roll cheesecakes are one of my most popular keto dessert recipes. One look and you can understand the appeal.
They have the best of both worlds, with a cinnamon-scented crust, a creamy vanilla cheesecake filling, and plenty of cinnamon “sugar” sprinkled throughout. And the individual servings allow for perfect portion control.
They also taste divine. Sweet and cinnamony, these keto mini cheesecakes are a wonderful indulgence. I like them so much, I’ve even eaten them for breakfast! And I am pretty sure I am not alone here.
Why you must try this recipe
Mini cheesecakes like this are the perfect size. They are super cute and eye-catching, and less finicky than a large cheesecake. No need for a water bath!
Mini keto dessert recipes also provide built-in portion control, which many readers and followers appreciate. The leftovers of a full size cheesecake can be just too tempting sometimes. Because even if it’s keto and sugar-free, eating a whole cheesecake in one sitting is never a good idea!
This recipe makes only 6 servings in individual portions. And they freeze well so you can sock them away, ready to be eaten whenever that craving strikes. Alternatively, if you need more of them, you can double or triple the recipe. Either way, you won’t regret it!
These keto cinnamon roll cheesecakes are firm but creamy and have a lovely cinnamon “sugar” flavour. They really do taste like cinnamon rolls in cheesecake form.
“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…” — Tirza
“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.” — Lynn
“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.” — Rhonda
Ingredients you need
- Almond flour: Use finely ground almond flour for the crust. To make this nut-free, you can use sunflower seed flour in the same quantity.
- Sweetener: I recommend Swerve or another erythritol-based sweetener for the crust so it firms up properly. You should be able to use other sweeteners in the cheesecake filling, the cinnamon “sugar”, and the cream cheese drizzle. Check the expert tips for more sweetener options.
- Cream cheese: Make sure the cream cheese is properly softened before beating.
- Sour cream: I find that adding sour cream gives the cheesecake filling a rich, velvety texture.
- Egg: Always use large eggs, and make sure they are room temperature before adding to the filling.
- Heavy cream: A little heavy cream in the drizzle helps thin it out for piping.
- Pantry staples: Butter, cinnamon, vanilla extract, salt.
1. Prepare the crusts: In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.
2. Bake the crusts: Divide between 6 silicone lined muffin cups and press firmly into the bottom. Bake 7 minutes at 325ºF, then remove and let cool while preparing the filling.
3. Make the cheesecake filling: Reduce the oven temperature to 300ºF. 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. In a small bowl, whisk together the remaining two tablespoons sweetener and the cinnamon.
4. Assemble: Dollop about one tablespoon of the cream cheese mixture into each of the muffin cups and sprinkle with a little of the cinnamon mixture. Repeat two more times. If you have any leftover cinnamon “sugar”, reserve to sprinkle on after the cheesecakes are baked.
5. Bake and chill: Bake 15 to 17 minutes, until mostly set but the centres still 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.
6. Make the drizzle: In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream. Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.
Don’t over cook your cheesecake! You know the mini cheesecakes are done when the center is mostly set, but still jiggles slightly when you shake the pan.
Room temperature ingredients are a must! Adding cold liquids or eggs to the cream cheese will make everything clump terribly. And once your batter is lumpy, the harder it is to rescue and smooth it out again.
Don’t over beat the filling! Beating the cheesecake mixture too much or too fast with a mixer can create too many bubbles in the batter. This will cause your cheesecake to puff up quickly and then sink and crack as it cools.
Sweetener Options: If you want a crisp crust that contrasts with the creamy filling, you need to use an erythritol based sweetener like Swerve. All other parts, such as the cheesecake, the cinnamon sugar, and the drizzle, will work with other sweeteners.
Do note that allulose may make the cheesecakes brown a little more on top. And you want to use a powdered sweetener for the cream cheese drizzle, to avoid grittiness. Read more about this affect your results in my Guide to Keto Sweeteners.
Frequently Asked Questions
By using room temperature ingredients, your batter will mix more easily and smoothly. This will mean no lumps in the batter and no need to over mix or whisk too fast. aggressive mixing creates air bubbles in the batter that cause cheesecake to puff up quickly while baking. They then deflate, sink, and crack as they cool.
These mini cinnamon roll cheesecakes have 4.6g of carbs and 1.7g of fiber per serving. That comes to 2.9g net carbs per mini cheesecake.
Store the mini cheesecakes in a covered container in the fridge for up to 5 days. You can also freeze them for up to 2 months. Be sure to wrap them up tightly to avoid freezer burn.
Keto Cinnamon Roll Cheesecakes
- Preheat the oven to 325ºF and line a standard size muffin pan with 6 parchment or silicone liners.
- In a medium bowl, whisk together the almond flour, sweetener, cinnamon, and salt. Stir in the melted butter until the mixture begins to clump together.
- Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.
- Reduce the oven temperature to 300ºF. 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.
- In a small bowl, whisk together the remaining 2 tablespoons sweetener and the cinnamon.
- Dollop about one tablespoon 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.
- Bake 15 to 17 minutes, until mostly set but the centres still 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.
Cream Cheese Drizzle
- In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
- Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.