Published: Apr 27, 2023 · Modified: Jul 5, 2024 by Carolyn

Keto Cinnamon Roll Cheesecakes

Name: Keto Cinnamon Roll Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 200 min
Ingredients: 1/2 cup almond flour; 2 tbsp Swerve Granular; 1/2 tsp cinnamon; 1/8 tsp salt; 2 tbsp melted butter; 6 ounces cream cheese (softened); 5 tbsp Swerve Granular (divided); 1/4 cup sour cream; 1/2 tsp vanilla extract; 1 large egg (room temperature); 2 tsp cinnamon; 1 tbsp butter (softened); 3 tbsp Swerve Confectioners; 1/4 tsp vanilla extract; 2 tsp heavy cream

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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.

Two Mini Keto Cheesecakes piled up on a wooden cutting board with berries on top.

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.

Mini Cinnamon Roll Cheesecakes with berries on top on a wooden cutting board.

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.

Reader Reviews

“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

Top down image of the ingredients needed for Cinnamon Roll Cheesecakes.

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.

Step-by-step directions

A collage of 6 images showing how to make Keto Cinnamon Roll Cheesecakes.

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.

A hand holding up a cinnamon roll cheesecake, cut open to show the inside.

Expert tips

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.

Mini Keto Cheesecakes with berries all around.

Frequently Asked Questions

How do you keep mini cheesecakes from sinking in the middle?

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.

How many carbs are in a mini keto cheesecake?

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.

How do you store mini keto cheesecakes?

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.

A keto mini cheesecake cut in half to show the texture.

More recipes you will enjoy

Keto Cinnamon Roll Cheesecakes

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.

4.71 from 72 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cinnamon roll cheesecake, mini keto cheesecakes

Prep Time: 20

Cook Time: 30

Cooling Time: 2 30

Total Time: 3 20

Servings: servings

Calories: 237kcal

Equipment

Ingredients

Crust

½ cup almond flour
2 tablespoon Swerve Granular
½ teaspoon cinnamon
⅛ tsp salt
2 tablespoon melted butter

Cheesecake Filling

6 ounces cream cheese softened
5 tablespoon Swerve Granular divided
¼ cup sour cream
½ teaspoon vanilla extract
1 large egg room temperature
2 teaspoon cinnamon

Frosting

1 tablespoon butter softened
3 tablespoon Swerve Confectioners
¼ teaspoon vanilla extract
2 teaspoon heavy cream

US Customary – Metric

Instructions

Crust

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.

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 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.

Video

Notes

Storage Information: 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.

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.

Nutrition Facts

Keto Cinnamon Roll Cheesecakes

Amount Per Serving (1 mini cheesecake)

Calories 237 Calories from Fat 185

% Daily Value*

Fat 20.6g32%

Sodium 166mg7%

Carbohydrates 4.6g2%

Fiber -0.31g-1%

Protein 4.6g9%

* Percent Daily Values are based on a 2000 calorie diet.

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

4.71 from 72 votes (21 ratings without comment)

Keto Cinnamon Roll Cheesecakes

Why you must try this recipe

Reader Reviews

Ingredients you need

Step-by-step directions

Expert tips

Frequently Asked Questions

More recipes you will enjoy