20-Minute Cheesecake Recipe (5g Sugar)
Creamy, dreamy, and guilt-free! This quick cheesecake recipe is low-sugar, low-carb magic that satisfies your sweet tooth without breaking your health goals. Indulgence in every slice.
Equipment
- High-speed blender or food processor
- Mixing bowls
- Cupcake pan
- Aluminum tins (12)
- Measuring cups and spoons
- Spoon or spatula
Ingredients
Ready-Made Crust
- 12 ready-to-bake mini pie crusts Keebler
For the cheesecake filling:
- 2 cups reduced fat cream cheese softened and at room temperature
- 1 1/4 cups light sour cream at room temperature
- 3 large eggs at room temperature
- 3/4 cup superfine sugar substitute e.g., Monkfruit or Blend
- 1 tbsp vanilla extract or extract of choice
Instructions
- Preheat the oven: Heat that oven to 160°C/325°F. Lay the ready-made pie crusts on a baking sheet.
- Cheesecake Filling: Using a cake mixer, blend the cream cheese, sour cream, and sugar substitute until smooth and fluffy. Crack in the eggs, one at a time, mixing briefly after each addition. Blend in the vanilla extract until fully incorporated. The batter should be luxuriously smooth.
- Fill 'em Up: Scoop about 1/4 cup of cheesecake filling into each tin or pie crust, smoothing out the tops with a spoon or spatula if needed.
- Bake It Up: Place the cupcake pan or baking sheet in the preheated oven and bake for 15 minutes, maybe 20 but watch it. You’re looking for a center with just a slight jiggle—that’s how you know it’s perfect.
- Cool it Down: Turn off the oven, crack the door open a bit, and allow the cheesecakes to cool completely in the oven. This step is the secret weapon to avoid cracks and keep your mini cheesecakes stunning.
- Chill to Perfection: Once cooled, transfer everything to the refrigerator. Chill for at least 4 hours (overnight is even better, if you’ve got the patience). This step lets those flavors come together and the filling firm up beautifully.
Notes
- Prefer to skip the keto crust? No biggie. Simply use ready-to-bake mini pie crusts from the store. Just note they’re not sugar-free or keto-friendly, but we don’t judge how you decide to enjoy your cheesecakes!
- Nut-free? Easy fix—swap the peanut butter cookies for a nut-free keto cookie alternative.
- Top it off: Take these to the next level with a dollop of sugar-free berry compote or a drizzle of melted dark chocolate. Fancy vibes, unlocked.
- Freezer-Friendly Bonus! Store any extras in an airtight container in the freezer for up to 3 months. Defrost in the fridge for insta-dessert magic.