Low Carb Mini Cheesecakes

"A good recipe when you want a little something sweet when you are on a low carb diet. You can freeze them and take them out when the craving hits you. The chill time added into the preparation time."
photo by cjr721 photo by cjr721
photo by cjr721
Ready In:
1hr 45mins




  • Preheat oven to 325 degrees.
  • Combine cream cheese, Splenda and vanilla until smooth.
  • Add eggs one at a time, beating until smooth.
  • Spray cupcake pan with cooking spray.
  • Fill each cupcake hole 3/4 full.
  • Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
  • Fill jellyroll pan about half with water.
  • Bake for 30 minutes.
  • Let sit until cooled.
  • Chill in refrigerator for about 1 hour or so.
  • (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
  • When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.

Questions & Replies

  1. Has anyone trued adding peanut butter powder to the mixture?


  1. YUMMY....i added half of a sugar free oreo on the bottom of the cup...then just a tiny dab of sugar free smucker's strawberry jam on top...OMGOSH!!! it does increase the carb count by about 2-3 extra carbs.
  2. I made these and discovered several things that I will do differently next time. 1) I will put the pan with water in it (waterbath) in while preheating the oven--this will allow the water to be hot and help cook the bottom portion of the mini-cheesecake 2) I will allow the oven AND water in the waterbath to completely cool; which will also help to cook the bottom-side of the mini-cheesecake. As you can tell, I had an issue will the lack of firmness on the bottom-side of the cakes. I made them with low fat cream cheese and they turned out great.
  3. So great for the low carb lifestyle and no one else knows they're low carb. I recommend using xylitol in place of Splenda as it doesn't raise your blood sugar like sucralose does. Also, preheat your waterbath while the oven preheats as other reviewers have suggested give much nicer results in terms of the firmness of the cheesecake.
  4. Mine came out good, taste-wise. They had a bit of a cup look to them, which made for easy topping. Would definitely make again, however, with the use of a mini cheesecake pan.
  5. I give this 5 stars because it is so easy and really is good! I've made this recipe 3 times now and it works great. One time I used 1/2 tbsp vanilla along with 1/2 tbsp almond extract and that turned out pretty good. The directions say fill the cupcake holes 3/4 full; I simply distribute the mix evenly in my 12-muffin tin, and it worked out well. The mix does not rise much, and settles afterward. Also, the last time I made this, I let it cool in the (turned-off) oven for about 45 minutes, and another hour or so on the countertop, before I stuck it in the fridge. That batch was the creamiest yet!


  1. I didn't make any changes to your recipe and they are delicious, however I couldn't get them out of the muffin tin!! I am going to scoop them out and make a "pie" with all of them. What did I do wrong?
  2. very easy; tastes great -- I substituted Lemon concentrate for the vanilla, for a little tart flavor



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