Mini Cranberry Cheesecake

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MINI CRANBERRY CHEESECAKE is the perfect sweet treat this holiday season! Simple crustless cheesecakes topped off with my homemade cranberry sauce! 

I’m a total sucker for a good mini cheesecake recipe. I mean, they’re the PERFECT low carb treat and they’re so darn easy to make! 

This time of year totally calls for cranberry cheesecake.

Fresh cranberries are easy to find in the fall and winter and making a simple cranberry sauce only takes about 10 minutes! It’s the perfect sweet and tart topping for these keto mini cheesecakes!

Plus, cheesecakes are super simple to make low carb and they keep in the fridge for 4-5 days! Love it!

How to make keto mini cheesecakes: 

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To make the cheesecake, you’ll want to start with room temperature cream cheese. This is important. If your cream cheese is too cold, it won’t properly blend and you’ll end up with little chunks in your cheesecake. 

Those little chunks will taste just fine, but they don’t look super appetizing.

I like to use a mixer to make these cheesecakes. Beat together the cream cheese, sweetener, eggs, and vanilla until smooth and creamy. Don’t overbeat your batter – just get it all combined and creamy.

I use and recommend Lakanto Monkfruit for the sweetener. It’s an all-natural blend of monkfruit and erythritol and I find that it leaves no funky aftertaste. 

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low carb cheesecake batter

I like to use a large cookie scoop to get the perfect portion of cheesecake batter and scoop it right into a standard muffin tin lined with papers. 

These bake in about 20 minutes and then chill for a few hours.

Once the cheesecakes are cool, top them off with my keto cranberry sauce.

If you don’t make a batch of my keto mini cheesecake for the holidays, you’re seriously missing out! 

More low carb desserts to try: 

Mini Cranberry Cheesecake

Mini Cranberry Cheesecake

Yield: 12 cheesecakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 30 minutes

These keto mini cheesecakes get topped off with my homemade cranberry sauce!



  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners.
  2. Beat together the cream cheese and eggs until smooth.
  3. Add the sweetener and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
  4. Pour the batter evenly between the 12 muffin wells.
  5. Bake for 20 minutes or until just slightly jiggly in the center.
  6. Cool completely on the counter before transferring to the refrigerator for 4 hours to chill.
  7. When cheesecake is completely cooled, spoon cranberry sauce evenly over the tops. 


Be sure your cream cheese is at room temperature or you'll end up with a lumpy cheesecake.

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Nutrition Information:

Yield: 12 cheesecakes Serving Size: 1 cheesecake
Amount Per Serving:Calories: 186 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 69mg Sodium: 132mg Carbohydrates: 3g Net Carbohydrates: 3g Fiber: 0g Sugar: 2g Protein: 4g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.


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