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.
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
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.
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.
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.
Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
In a medium bowl, whisk together the almond flour, sweetener and cinnamon. 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 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.
In a small bowl, whisk together the remaining 2 tablespoons sweetener and the cinnamon.
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.
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.
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.