Keto Cheesecake Cookie Cups are a fun and easy miniature dessert, and great for any holiday or special occasion. Bedazzle them with chocolate hearts or sugar-free sprinkles!
I love two-in-one desserts like these Keto Cheesecake Cookie Cups. How can you go wrong? A crisp chocolate cookie shell filled with delicious creamy keto cheesecake sounds pretty great to me. And they are great for any occasion!
With a little raspberry puree, they are a perfect sugar-free treat for Valentine’s Day. But they can adapted for so many different flavors and holidays.
I don’t think the concept of a cookie cup ever entered my brain before I became a food blogger. But it really is a fun idea and I’ve made quite a number of keto versions since I discovered them. I’ve got some popular recipes like Boston Cream Pie Bites and Keto Strawberry Shortcake Cups. And lemon lovers will surely adore the Lemon Bar Cookie Cups filled with delicious sugar-free lemon curd.
Because I had tons of frozen raspberries from last summer, I decided to make a pretty-in-pink dessert. They are so lovely and they taste as good as they look!
Why we love this recipe
These sweet little keto desserts are as tasty as they are pretty.
- Easy to make: Cookie cups like these are easy to make. You simply press keto cookie dough into mini muffin tins and bake, then fill with a no-bake cheesecake filling.
- Great for parties: They are great for parties and gatherings where finger foods are on display. They are self contained and don’t require any utensils to eat them.
- Flavor variations: You can adapt them to your favorite flavors! Make some strawberry or blueberry filling instead.
- Low carb: They are a perfect low carb dessert recipe, and no one will believe they are sugar-free!
Ingredients you need
- Almond flour: If you need to be nut-free, try using sunflower seed flour.
- Sweetener: If you want a crisp cookie, the sweetener needs to be erythritol based. But you can use any powdered sweetener in the cheesecake.
- Cocoa powder: For a rich chocolate flavor, use Dutch process cocoa.
- Raspberries: You can use fresh or frozen. If frozen, be sure to thaw before proceeding.
- Cream cheese: You can’t have cheese cake without some cream cheese!
- Raspberry extract: This enhances the raspberry flavor without too many carbs.
- Sugar-free dark chocolate: I garnished my mini cheesecake cups with some hearts I piped using melted chocolate. You could also simply drizzle some over the top.
- Sugar-free sprinkles: This is another optional garnish option.
- Pantry staples: Butter, egg, vanilla extract, baking powder, and salt.
Step by step directions
- Prepare the cookie dough: Combine the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk in the melted butter, egg, and vanilla extract until the dough comes together. Roll into 3/4 inch balls and place into 30 well-greased mini muffin cups. Press into the bottom and about halfway to 3/4 of the way up the sides.
- Bake and cool: Bake at 325ºF for 12 to 15 minutes, until slightly puffed and the edges are just firm to the touch. Remove and let cool a few minutes, then gently reform the well in the center with the end of a wooden spoon or another blunt rounded kitchen utensil. Let cool completely in the pan, then gently loosen with a sharp knife and remove from the pan.
- Purée the raspberries: Purée the raspberries in a blender, then drain through a sieve to remove the seeds. Press firmly on the solids to get out as much of the juice as possible.
- Make the cheesecake filling: Beat the cream cheese until smooth, then beat in the sweetener. Add the raspberry purée, raspberry extract, and vanilla extract and beat until well combined.
- Assemble: Pipe or spoon the cream cheese filling into the cookie cups. Refrigerate 1 hour to set the cheesecake.
- Garnish: Decorate with chocolate hearts (instructions in recipe card below!) or sugar-free sprinkles.
Tips for Success
If your mini muffin pan is not very non-stick, I highly recommend using silicone or parchment liners. You don’t want cookie crumbs instead of cookie cups!
If you do make them in a metal pan with no liners, let them cool enough to firm up. Then gently pry them out with a knife. If you greased well and your pan is truly non-stick, they should pop out pretty easily!
You can also make these in regular muffin pans, and you will get about 15 cups. This usually means working in batches if you only have one pan.
Sweetener Options: As mentioned above, if you want a crisp cookie shell, you need to use an erythritol based sweetener with no allulose or xylitol. Allulose may also make the cookie portion stick to the pan a lot more, so be aware of that and use liners. But the cheesecake filling can be made with any kind of powdered sweetener.
Frequently Asked Questions
Because these are filled with no bake cheesecake, you can make them a day or two in advance. Keep them refrigerated until ready to serve. You could also make just the cookie cup part well in advance and freeze them, unfilled. Then you can fill them an hour or two before serving.
This keto cheesecake cookie cup recipe has 6.2g of carbs and 2.5g of fiber per serving. That comes to 3.7g net carbs for 2 mini cups.
You can purchase the keto friendly sprinkles on Amazon, as well as from The Sprinkle Company on Etsy.
Keto Cheesecake Cookie Cups
Servings: 15 servings
Keto Cheesecake Cookie Cups are a fun and easy miniature dessert, and great for any holiday or special occasion. Bedazzle them with chocolate hearts or sugar-free sprinkles!
Cookie Cups
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Preheat the oven to 325ºF and grease 30 mini muffin cups very well or line with silicone or parchment liners. (If your pan only holds 24 mini muffins, you may need to work in batches).
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In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. Whisk in the melted butter, egg, and vanilla extract until the dough comes together.
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Roll the dough into 13/4 inch balls. Place in the prepared muffins cups and press into the bottom and up the sides.
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Bake 12 to 15 minutes, until slightly puffed and the edges are just firm to the touch. Remove and let cool a few minutes, then gently reform the well in the center with the end of a wooden spoon or another blunt rounded kitchen utensil.
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Let cool completely in the pan, then gently loosen with a sharp knife and remove from the pan.
Cheesecake Filling
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Puree the rasperries in a blender, then drain through a sieve to remove the seeds. Press firmly on the solids to get out as much of the juice as possible. Discard the seeds
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In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Add the rasperry puree, raspberry extract, and vanilla extract and beat until well combined.
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Pipe or spoon the cream cheese filling into the cookie cups. Refrigerate 1 hour to set the cheesecake.
Garnish
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To make chocolate hearts, chop the sugar free chocolate and melt in a microwave safe bowl in 30 second increments until smooth.
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Place in a small ziploc bag with the very corner snipped off and pipe heart shapes onto waxed paper. Freeze until solid, then peel off and place into the top of the cheesecake cups.
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And/or sprinkle with sugar-free sprinkles.
Storage Information: Store the filled cookie cups in the fridge for up to 5 days. You can also freeze them for up to 2 months.
Serving: 2cups | Calories: 217kcal | Carbohydrates: 6.2g | Protein: 5.1g | Fat: 18.7g | Fiber: 2.5g
Categories:
Keto Cookies,
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