Mini Keto No-Bake Cheesecake Recipe (Berry Swirl)

The best and easiest MINI keto no bake cheesecake recipe (berry swirl) – can be prepared in only 20 minutes. Everyone LOVES the rich, soft, unbelievably creamy cheesecake!

This is perhaps the BEST sugar-free dessert EVER! At only 3.6g NET carbs, this makes a wonderful summer dessert when berries are abundant, or any other time you are craving cheesecake.

I like the mini size as well for this no bake sugar free dessert. This is the perfect portion control when you can’t don’t feel strong enough to resist a full-sized cheesecake. Instead, make a batch of these and keep them in the freezer. Enjoy one at a time and stay in your carb range!

Will cheesecake kick you out of ketosis?

If you want to stay on your keto diet, regular high sugar cheesecakes should always be avoided. Just one serving of Cheesecake Factory traditional cheesecake gives you:

• Red Raspberry cheesecake = 80g net carbs, 66g sugar and 1000 cal
• Oreo® Dream Extreme cheesecake = 171g net carbs, 133g sugar and 1600 cal
  Nutrition values from Cheesecake Factory “Values are derived from standardized recipes and serving sizes”

Low-carb and keto cheesecakes will not knock you out of ketosis if you are strict with your portion control and you are able to stay within your daily carb limit.

But if you make this sugar-free homemade cheesecake recipe, it is only 3.9g net carbs, 2g sugar and 280 calories.

What are mini keto (no bake) cheesecakes?

I’m a huge fan or portion controlled desserts. These baby cheesecakes will soon become your new favorite dessert and a great way to stop sugar cravings.

These are simple sugar-free, gluten-free, low-carb cheesecakes that don’t need to be cooked in the oven. The cheesecake filling is a light and fluffy vanilla cheesecake mousse with whipping cream and cream cheese. They are beautiful and delicious treat with a berry swirl in the middle.

They can set in the refrigerator in just a few hours and can be made in muffin trays or cupcake cases. I have so many no-bake cheesecake recipes, but mini raspberry cheesecakes are especially fun for a holiday barbecue.

You don’t need any special equipment, you don’t need to whip cream until soft peaks form, you don’t need to use the oven, you don’t need to strain the berry puree and the best part … you can make them in advance before your visitors arrive.

Ingredients

All the simple ingredients to make this homemade cheesecake are probably in your fridge and pantry right now. It is sugar free, egg free, gluten free, no starches, no cornstarch, no oven or baking is required.

A simple low carb version of a graham cracker crust is used to make the perfect dessert a healthy dessert. The added ginger makes the crust look like it has brown sugar, but it’s actually sugar free.

All quantities, ingredients, and instructions are in the recipe card below.

Crust – butter, almond flour (almond meal), sugar free sweetener, and ginger (optional but delicious).

Filling – cream cheese (full fat), double cream (heavy cream), vanilla, sweetener, gelatine and water

Berry swirl – fresh or frozen berries and lemon juice.

Instructions

Before you begin, remember to make room in your fridge or freezer for your muffin trays or cupcake cases.

1. Prepare your baking trays – I prefer to use a muffin tin lined with paper or silicone muffin or cupcake cases.
2. Make the cheesecake crust – mix all the basic ingredients in a large bowl to create low-carb graham cracker crumbs. They should be the consistency of wet sand. Then press with the back of a dessert spoon into each cupcake or muffin case. Pop in the fridge while you make the sugar-free cheesecake filling.
3. Cheesecake filling – make your vanilla cream cheese mixture using your stick blender or food processor to make it velvety smooth. Spoon the filling into each muffin case.
4. Raspberry swirl – make your pureed raspberry sauce and spoon into the centre of each mini cheesecake. Swirl with a fork, knife or toothpick. Place in the fridge.
5. Decorate and serve – add fresh raspberries, fresh strawberries, fresh blueberries or whipped cream (optional) on top for a special occasion.

Setting time

The setting time for homemade no bake cheesecakes is minimum of 3 hours once the entire recipe has been placed in the refrigerator. You can speed up the process by placing the berry desserts in the freezer for 1.5 hours.

In fact, I quite enjoy a frozen cheesecake. It is like a frozen dessert without the guilt. I have even frozen the cheesecake mixture (filling only without the base) in popsicle moulds. It saves so much time and is a wonderful healthy summer dessert for my children.

Top tips

To ensure the no-bake mini cheesecakes don’t stick to the paper or silicon cupcake cases, you must make sure you have allowed them to set properly in the fridge. They only ever become stuck to the wrappers if you try to remove them too quickly after making them.

The gelatine needs to set entirely and the almond flour crust needs to harden with the melted butter and sweetener.

If you add too much of the berry puree into the center, it may collapse or sink a little bit. It’s easy to hide with whipped cream using a piping bag and another raspberry to decorate.

To easily divide the cream cheese mix between the muffin tray, use an ice cream scoop or dessert spoon.

How to cut the carbs

The wonderful thing about little cheesecakes, is that they are instant portion control. This keto no bake cheesecake is a perfect size. They stop you from accidentally cutting a larger slice of cheesecake than you need. At only 3.9g net carbs per dessert, they are extremely low-carb.

You can actually make these sweet little single-serve cheesecakes without a crust. If you make them without a base, the cheesecake turns into a lovely firm mousse that can be eaten on its own.

You can also omit the sugar-free berry sauce and drizzle some sugar-free chocolate on top of the vanilla filling instead. There is no added sugar in this recipe, only a small amount comes from the fresh fruit (the berries).

Substitutions

All quantities, ingredients, and instructions are in the recipe card below.

• Cream cheese – you must use the full fat blocks of cream cheese. The spreadable cream cheese will not set and you’ll end up with a soggy soft mess. To make it easier to blend, you can use room temperature cream cheese, but I just use it straight from the fridge.
• Heavy cream – you could use sour cream or Greek yoghurt to add a tangy taste.
• Sweetener – use your preferred sweetener. I like to use erythritol but you may prefer stevia, xylitol or monk fruit.
• Vanilla – you could add any of these flavors instead of the 1 teaspoon vanilla extract. Lemon zest, orange essence, peppermint essence
• Berry swirl – you can your favorite fresh berries or frozen berries. Why not use lemon curd or chocolate ganache? You could even stir through some sugar-free chocolate chips. Use fresh blueberries to make a blueberry sauce. However, always adjust the nutrition information using the carbs in fresh fruit.

Equipment

You only need a stick blender, hand mixer or food processor for this easy recipe. This will help the mixture to be lump free. You need to be able to mix the mousse-like filling to be smooth, velvety and creamy. For best results, remember to use a rubber spatula (rubber scraper) to scrape down the sides of the mixing bowl.

If you don’t have any cupcake liners (or muffin cases) then why not use a small glass jar such as mini mason jars? They make beautiful individual servings and are delightful to give to guests at a special holiday family meal or summer barbecue.

Use a small bowl, or tall jar, to make the fresh berry sauce and the stick blender. You don’t need to strain for seeds as they will have been pureed into the sauce.

Storage

You can make these easy desserts ahead of time. Just keep them in an airtight container for up to 3 days in the fridge or in an airtight container in the freezer for up to one month.

You can cover them with plastic wrap but there is a chance the plastic wrap will stick to the top of the desserts.

They can be served frozen, chilled or at room temperature. Don’t heat these up! They cannot be served warmed or heated.