Ingredients
Cheesecake Filling
- 450 g (16 oz) full-fat cream cheese, softened
Must be fully softened to avoid lumps. - 1/2 cup powdered sugar-free sweetener
Erythritol, monk fruit blend, or allulose work best. Powdered is important. - 2 large eggs, room temperature
- 1/2 cup heavy cream or sour cream
Heavy cream gives a smoother texture. Sour cream adds tang. - 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Optional Almond Flour Crust
- 1 cup almond flour
- 2 tablespoons powdered sugar-free sweetener
- 3 tablespoons melted butter
- 1/4 teaspoon vanilla extract
- Pinch of salt
Equipment
- Muffin pan
- Paper liners or silicone liners
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat the oven to 160°C / 325°F.
Line a muffin pan with paper or silicone liners. Lightly grease if using paper liners to prevent sticking.
Step 2: Make the Crust (Optional)
In a bowl, mix almond flour, powdered sweetener, salt, vanilla, and melted butter until it resembles damp sand.
Divide the mixture evenly among the muffin cups. Press firmly into the bottom using a spoon or glass.
Bake the crusts for 8–10 minutes, until lightly golden. Remove and let cool while preparing the filling.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese on low speed until completely smooth.
Add the powdered sweetener and mix until fully incorporated. Scrape down the sides of the bowl.
Add eggs one at a time, mixing gently after each addition. Do not overmix.
Add heavy cream or sour cream, vanilla, and salt. Mix on low speed just until smooth.
The batter should be thick, silky, and lump-free.
Step 4: Fill the Cups
Divide the cheesecake batter evenly among the muffin cups. Fill each about 3/4 full.
Tap the pan gently on the counter to release air bubbles.
Step 5: Bake
Bake at 160°C / 325°F for 18–22 minutes.
The centers should:
- Look set but slightly jiggly
- Not be browned
- Not cracked
Turn off the oven and crack the door open slightly. Let the cheesecakes cool inside for 20 minutes.
Step 6: Cool and Chill
Remove from oven and let cool completely at room temperature.
Refrigerate for at least 3 hours, preferably overnight. The texture improves significantly after chilling.
Optional Toppings (Sugar-Free)
Add toppings only after the cheesecakes are fully chilled.
- Sugar-free berry sauce (berries simmered with sweetener)
- Whipped cream with sugar-free sweetener
- Lemon zest
- Melted sugar-free chocolate
- Peanut butter or almond butter drizzle
