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.
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
- 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
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.
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.
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
Equipment
Ingredients
Crust
- 1/2 cup (55 g) almond flour
- 2 tbsp Swerve Granular
- 1/2 tsp (0.5 tsp) cinnamon
- 1/8 tsp (0.13 tsp) salt
- 2 tbsp melted butter
Cheesecake Filling
- 6 ounces (170.1 g) cream cheese, softened
- 5 tbsp Swerve Granular, divided
- 1/4 cup (57.5 g) sour cream
- 1/2 tsp (0.5 tsp) vanilla extract
- 1 large egg, room temperature
- 2 tsp cinnamon
Frosting
- 1 tbsp butter, softened
- 3 tbsp Swerve Confectioners
- 1/4 tsp (0.25 tsp) vanilla extract
- 2 tsp heavy cream
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
Nutrition
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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Fantastic tasting cheesecake. I made it in a small pie plate which worked out great !!
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.
Thank you, Rhonda.
Another winner!! My family loved these delicious little decadent treats. Next time, will have to double the recipe.
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.
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
Thank you!
Can you substitute 1-1 rice flour for the almond flour?
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.
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.
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.
Thank you for the clarification. Im using swerve and it didnt accur to me to subtract those carbs. Ive been low carb for 2 weeks now and im dying to try these.
They are worth it, believe me! 🙂
These were amazing!! Thankyou for sharing.
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!
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!!
Check my brownie cheesecake recipe for basic times for cooking.
Bless you Carolyn. In a world that is filled with sugary desserts, it is hard to stay focused. Thank you for all you do!
Can I use coconut flour?
For the crust? Possibly but I don’t know how much. yOu will need to do some experimenting.
Do you think this be made with a spring form pan and created just like a full sized round cheesecake?
#typeonegrit
I think you need to double both the crust and filling for the full size.
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.
Deborah did you successfully make a full size cheesecake out of this recipe?
Also wondering! Trying to make this for my sister’s birthday. She doing keto and has been craving cheese cake and cinnamon rolls.
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.
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.
So glad you liked them!
So could I just substitute regular sugar?
Yup.
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!
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.
Thank yo – much appreciated! Usually i I have salted on hand so will go with that! 🙂