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.

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.

Two Mini Keto Cheesecakes piled up on a wooden cutting board with berries on top.
4.72 from 73 votes

Keto Cinnamon Roll Cheesecakes

Servings: 6 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 20 minutes
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.

Ingredients
 

Crust

Cheesecake Filling

Frosting

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

Serving: 1mini cheesecake | Calories: 237kcal | Carbohydrates: 4.6g | Protein: 4.6g | Fat: 20.6g | Sodium: 166mg | Fiber: -0.31g
I’d love to know your thoughts, leave your rating below!

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4.72 from 73 votes (21 ratings without comment)

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203 Comments

  1. Deborah Smith says:

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

    1. I think you need to double both the crust and filling for the full size.

      1. Deborah Smith says:

        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.

        1. Deborah did you successfully make a full size cheesecake out of this recipe?

          1. Also wondering! Trying to make this for my sister’s birthday. She doing keto and has been craving cheese cake and cinnamon rolls.

    2. I’m curious if you tried making the mini cinnamon roll cheesecakes in a spring form pan and if so how did it turn out??? I’d like to try it, I know I’d have to double the recipe….but not sure if I’d need to make any other changes.

  2. Sarah Biggs says:

    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.

    1. So glad you liked them!

  3. Kathy Honeycombe says:

    So could I just substitute regular sugar?

  4. 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!

    1. 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.

      1. Thank yo – much appreciated! Usually i I have salted on hand so will go with that! 🙂

  5. Rhonda from Baddeck says:

    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!

  6. 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!

    1. So glad it worked out!

    2. Oh, the freezer is a great idea! Mine are cooling now, but the house is very warm. 🙂

  7. 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.

  8. Cindi Marshall says:

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

    1. Sure! The crust is fab, though. Make sure you use parchment or silicone liners. paper sticks too much.

  9. Angela Beavers says:

    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

    1. 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.

  10. Dee Hoertz says:

    These look wonderful! Did you use the mini-muffin tins or the regular size muffin tins?

    1. Standard muffin size. Boy would they be small if it was mini!

      1. 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.

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

    1. 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.

  12. These are so amazing. Such a cool recipe idea. I could eat these all the live long day.

    1. Lindsay Zimmerman says:

      5 stars
      I cant believe anyone calls these “minis”. I make MINIS. I make 24 mini muffins with this recipe. That breaks down to
      Cal 59
      Fat 5.14
      Carb .75
      Protein 1.15

      These are DELICIOUS.

  13. 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!

    1. Will this work if I dont have the sour cream on hand?

      1. It should be okay with a bit of heavy cream in place of the sour cream.

  14. 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!

  15. Sandy Munn says:

    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.

    1. thanks for the heads up!

      1. Robin Alvarado says:

        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.

        1. Thank you! I could never get to print…this works perfectly…wish I had known this info beforehand….would have saved me so much grief!

    2. Jennifer in KY says:

      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.

    3. Was there a video and I just missed seeing it?

      1. It’s in the blog post. If you’re not seeing it, it’s probably your browser.

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