4 berry mini cheesecakes keto dessert with cream cheese sitting on a blue plate.

Berry Mini Cheesecake Keto Dessert With Cream Cheese

Bite-sized treats that will leave you wanting more! This keto dessert with cream cheese is made in mini form and topped with fresh berries.

4 berry mini cheesecakes keto dessert with cream cheese sitting on a blue plate.

With a buttery crust and decadent filling, you’ll take care of that sweet tooth while staying keto!

It takes only twenty minutes to whip up this keto dessert with cream cheese and it’s time well spent.

Enjoy biting into a soft, cinnamon flavored crust topped with classic cheesecake flavor and topped with your favorite berries… all in just 4 grams of net carbs per serving.

This keto cream cheese dessert works for everything from a casual gathering to a planned-out party. You can dress them up as much as you like or keep it simple with fresh berries.

Give your guests (and yourself!) the indulgence of classic cheesecake flavor, without the carbs.

You’ll fall in love with this recipe because it’s:

  • Easier than traditional cheesecake to make.
  • Refreshing but indulgent.
  • Low in carbohydrates to stay on the keto diet.
  • A bite-sized crowd-pleaser.
  • Has a crust so feels more like real thing cheesecake rather than keto cheesecake fluff.

If you are looking for other low-carb desserts, here are a few great desserts to try.

Simple Ingredients You Need:

Almond flour: this gives the crust a super light feel to it while keeping the carb count in check. Make sure to use blanched almond flour and not just an almond meal for a smoother texture.

Melted butter: you want to make sure the butter is melted but not piping hot as this is what will help it blend into the crust the best.

Ground Cinnamon: the dash of cinnamon gives the crust of the cheesecake a more indulgent feel. Know that the fresher your ground cinnamon the better.

Vanilla extract: the purer your vanilla is the more the flavor will come out in the keto dessert.

Swerve: this is a keto-type of sugar used to add sweetness to the recipe while keeping it low in carbs. It tends to be sweeter than sugar so it’s not interchangeable with regular sugar on a 1:1 ratio.

Cream Cheese: you’ll want to soften the cream cheese prior to mixing it into the filling of the keto dessert. Otherwise, it’ll end up chunky. You also want to make sure to use full-fat cream cheese. 

Plain Greek Yogurt: this yogurt gives the best of both worlds to the mini keto cheesecakes! Not only does it help thin the filling but also provides a tiny dose of protein too.

Fresh Berries: blueberries and raspberries work best for the dessert, and it keeps it colorful. However, know that other berries can work in a pinch as well.

How To Make This Low Carb Cheesecake:

  1. Add the ingredients for the crust to a large mixing bowl, and blend well.
  2. Press the crust mixture into the bottom of a muffin tin lined with cupcake liners or parchment paper.
  3. In a stand mixer beat together the cream cheese and ¼ cup of Swerve until smooth. 
  4. Mix in the Greek yogurt and vanilla, and blend. 
  5. Portion the cream cheese filling into the muffin tins on top of the crust. Try to divide the cream cheese mixture as evenly as you can.
  6. Chill the cheesecakes in the freezer until firm. 
  7. Add the topping ingredients to a food processor or blender, and pulse until pureed. 
  8. Top the mini cheesecakes with the mixed berry sauce & garnish with fresh berries.

Important Teaching Tips:

Make sure to press the crust mixture down firmly into the muffin tins. The firmer it’s pressed the less the base will crumble.

Any cupcake liner will work in the muffin tin (silicone or paper). However, if you’re serving them in the liners, opt for silicone cupcake liners as they hold their shape better.

When adding the Greek yogurt to the cheesecake filling, blend it until it is fluffy looking. This adds a bit of air into the mixture and makes the cheesecake taste both light and rich (plus it gives it a smoother texture).

If you know you’ll be storing the keto dessert with cream cheese before serving, wait to add the pureed fruit and fresh berries. This prevents the mixture from blending into the cheesecake filling so that they look more presentable. Likewise, none will bleed through and soak into the crust making it soggy.

How To Serve This Easy Recipe:

Keep this no bake keto dessert in the fridge until ready to serve. Not only does it taste best chilled but the Greek yogurt in the filling can make them a bit too soft if left out.

When ready, serve these mini cheesecakes with the fruit puree and fresh berries on top. If you want to spruce them up, you could also add a sprig of mint.

Frequently Asked Questions About The Keto Dessert With Cream Cheese:

Q. Can you freeze keto mini cheesecakes?

A. You can in fact freeze mini cheesecakes. Make sure to store them in an airtight container and chill at room temperature before serving. Likewise, you can also just freeze the crust or the crust with cheesecake and then whip up the filling or berry compote the day of serving. This lets you meal plan a bit better if you need to make them in advance.

Q. How long does no bake cheesecake last?

A. A mini cheesecake will last 4-5 days when stored in the fridge in an airtight container. In the freezer, it will last roughly 3 months. Ideally, store the cheesecake bites without the berry filling on top to prevent any water seeping into the crust while it’s thawing.

Q. How long can mini cheesecakes be left out of the fridge?

A. You want to serve this keto dessert with cream cheese chilled. Mini cheesecakes can sit for about 90 minutes to two hours at room temperature before they start to go bad. Cheesecakes that have Greek yogurt in them tend to be a little less stable at room temperature so aim to keep them out for only one hour when possible.

Q. Could you top this with whipped cream? 

A. You sure can! Just be sure to mix your own using heavy cream or heavy whipping cream. If you do buy store bought make sure to use one that follows the ketogenic diet as a lot have added carbs and sugar.

Q. Do you have to use cinnamon in the crust? 

A. No. We used it just to add a little extra flavor, however, if you are not a fan of cinnamon, feel free to skip it. Or you could replace it with another flavor such as lemon zest, cocoa powder, or even a touch of unsweetened creamy peanut butter.

Q. Do you have to use Swerve as the sweetener? 

A. No. While we do find that it works best at sweeting keto foods you can use your low carb sweetener of choice.

Q. Could I use another flour other than almond flour?

A. You can use another keto-friendly flour such as coconut flour. Just know that with any changes you make to the recipe, it may also change the carb count from what we have calculated.

Q. Can this be made without the crust? 

A. Yes! By making it without a crust it is almost like a keto fluff and will be even lower in carbs.

4 berry mini cheesecakes keto dessert with cream cheese sitting on a blue plate.

Berry Mini Cheesecake Keto Dessert With Cream Cheese (No Bake)

Skip the oven time and whip up these no-bake, mini keto cheesecakes instead! All the classic flavor of a buttery crust filled with rich cream cheese and topped with berry compote. But without all of the carbs. With only 4 net grams of carbs in the recipe, you’ll want to keep this keto dessert on hand.
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Course: Dessert
Cuisine: American
Keyword: keto dessert with cream cheese, keto cheesecake, keto dessert
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8


Keto Crust:

  • 1 1/4 Cups Almond Flour
  • 1/2 Tsp Vanilla
  • 3 Tbsp Butter melted
  • 3 Tbsp Swerve confectioners sugar substitute
  • 1/4 Tsp Ground Cinnamon

Cheesecake Filling:

  • 8 oz Cream Cheese full-fat, softened
  • 1 Tsp Vanilla Extract
  • 1/4 Cup Plain Greek Yogurt
  • 1/4 Cup Swerve confectioners sugar substitute


  • 1/4 Cup Fresh Raspberries + additional for garnish
  • 2 Tbsp Swerve confectioners sugar substitute
  • 1/4 Cup Fresh Blueberries + additional for garnish


  • Line 8 sections of a muffin tin with cupcake liners.
  • Add crust ingredients to a mixing bowl, and blend well.
  • Evenly divide the mixture between the lined tins. Press the crust mixture into the bottom of each cupcake liner.
  • In a mixing bowl with a hand mixer or stand mixer beat together the cream cheese and ¼ cup of Swerve until smooth.
  • Add in the vanilla and Greek yogurt, blend until light and fluffy.
  • Evenly divide the filling mixture into the sections of the muffin tin.
  • Pop the cheesecakes into the freezer until firm.
  • Add the topping ingredients to a food processor or blender, and pulse until pureed.
  • Top each of the mini cheesecakes with a little of the mixed berry sauce. Then add a few fresh berries for garnish before serving.

Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.

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