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
- 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
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.
Suzanne says
Can I use honey instead of Sweeteners? If so, how much should I use?
Carolyn says
I am sorry, I don’t use honey at all so I can’t guide you.
Mish says
I love this recipe! I am 2.5 weeks into keto and it has not been easy but I have seen progress, worthy progress. I am a super snacker so I am totally missing my chips, cookies, crackers and bread though. I’m huge on sweets but when everything is off limits -or feels that way- you want it all. I am not big on cream cheese either never been a fan unless it is flavored then I can tolerate it so I was in for a rude awakening on keto. I had to get with it.
I saw the photo when searching for snack and dessert ideas and from the photo alone I was in- can’t go wrong with cinnamon and vanilla. We made these last night and the recipe is spot on! The taste was sooooo yummyyyy this will be a regular for me 🙂 the only downside is that I didn’t realize how long it takes for everything to set and I prepared them after dinner so it was bedtime by the time all was said and done- but it was the yummiest breakfast I have had in 2 weeks!!! Thank you!
Donald Aycock says
This was the first time I’ve every made a cheesecake recipe. These mini cheesecakes are incredibly delicious! Thank you!
Carolyn says
Glad to hear it!
Rachel F says
All I can say is YUM!!! These are so incredibly delicious!! The first time I made them I did the exact recipe (but dolloped the frosting instead of piping it) but the second time I didn’t add the frosting at hubby’s request because he said it made them too sweet and I don’t think I’ll use it in the future. I usually make them full size but I have also made them into minis which is the perfect size to pop in your mouth for just a bite (or eat more than one)! Another winning recipe! Thanks Carolyn!
ashley says
Do these need to be in the fridge ir freezer or can they be kept in a container for a few days?
Carolyn says
They should be kept in the fridge. All cheesecake-like things are best refrigerated.
Robyn says
I thought I liked cinnamon but now I’m not so sure. I tripled this recipe because I had 500g of cream cheese and I wanted to make a cheesecake slice because rectangular pieces are easier to freeze. But 6 tsp of cinnamon in the filling plus 1.5 tsp in the base was too much for me. Maybe it’s because I’m not used to those American cinnamon buns. But the cheesecake itself is nice. It took about 30 minutes in a slice pan at 155 degrees Celsius. I didn’t bother with the frosting. If I made this again, I’d probably keep the cinnamon (and maybe ground ginger?) in the base but not in the filling.
Chris Casarino says
Made these today and they are absolutely wonderful!! Quick and easy and oh so delicious!! Thank you!!
StephE says
My boyfriend is allergic to almonds. Can I use something else in place of the almond flour?
Carolyn says
Try sunflower seed flour.
Emily says
Loved this! I was too lazy to make the frosting but topped each one with whipped cream and it was delicious. I thought they were MUCH better the second day. I think I actually picked this recipe out of several because it I am a procrastinator and it only required a couple of hours in the fridge. The one (ok, 2…) I ate that evening were good, but I wasn’t terribly impressed. But the second day, they were amazing!! I used Lakanto monkfruit/erythritol blend and it worked great — I am usually really sensitive to the cooling effect of erythritol but didn’t notice it here. Oh and I subbed out some of the almond flour for crushed pecans and that was great too.
Carolyn says
Many people find keto baked goods even better the next day.
Dena says
I absolutely love these mini cheesecakes. I’ve made them twice in one week. I’m new to your site but have printed off several recipes I want to try. Thank you so much for sharing all your wonderful recipes.
Carolyn says
So glad you like them!
Ashley says
These are amazing!!!! I followed the recipe exactly how it say except I only used half of the cinnamon mixture b/c I was worried it would be too much. I also used paper cup cake liners instead of silicone and did not have any problem with them sticking. The frosting tasted way too sweet when I taste tested it but it tastes very good on top of the cheesecake! I made some plain w crust and some plain without also using this recipe! 5 stars for sure!
Liz says
These are great! I’ve made them several times. Everyone enjoys them and can’t tell they aren’t the real thing.
Jessy May says
Anyone tried to make these in the instapot/pressure cooker????
I have a recipe for chocolate peanutbutter low carb cheesecakes and they are awesome! Going to see if these will cook up the same in the instapot. But has anyone tried it already and had success??
Timmie says
As soon as I asked my husband, “Should I make these?” He immediately said, “YES!” He used to love Cinnabon Cinnamon rolls, before we started Keto/Low Carb and he loves cheesecake too. So he’s super excited to taste these! I just pulled them out of the oven and they smell soooooo good! I can’t wait to taste them too!
Thanks for sharing the recipe! I’ll rate the stars once we try them, but I’m already sure it’s gonna be AMAZING!
All of the recipes we’ve tried that you’ve shared have been great! So I have no doubt these are gonna be super delish!
Carolyn says
So glad to hear it!
Timmie says
Husband absolutely LOVED them! Definitely going to be making this recipe again…. and again. So easy to make and super delicious!
Carolyn says
So glad to hear it!
Tirza says
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…
Carolyn says
Glad to hear it!
elisabeth says
These were absolutely perfect! My friends and I are always looking for great KETO desserts and this one hit the spot! Making another batch tonight!
Carolyn says
So glad to hear it!
Lynn says
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.
Natalia says
Tried these with baking Splenda and can confirm they work just as well with Swerve or erythritol + liquid stevia which I tried also (but more carbs with Splenda). They are so amazing and easy. Going to make them tonight for Valentines without the cinnamon for plain mini cheesecakes and top with fresh whipped cream and strawberries. Thanks Carolyn!
Claudia Arbaugh says
Omg…..these are phenomenal!!!
Thank you so much Carolyn for all you do creating these recipes!!!!
Angela says
OMG!!! If you like cinnamon rolls and cheesecake I highly recommend giving this recipe a try. And, if you’re doing Keto you probably already have all these ingredients on hand. So so good. Thanks for sharing the recipe!!!
Carolyn says
Glad you liked it!
Kit says
I made these yesterday and they are fantastic! The only complaint I have is I ended up with twice as much cinnamon sugar as I needed, so I guess I’ll just have to whip up another batch! So decadent, hard to believe these are low carb! Thanks for this great recipe!
Carolyn says
So glad you like them!