keto mini cookie dough cheesecake
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5 from 1 vote

Keto Mini Cookie Dough Cheesecake

These fun Keto Mini Cookie Dough Cheesecake are decadent and perfect for entertaining! Full of cookie dough flavor with a delicious surprise waiting inside, this is one keto dessert everyone will be talking about!
Course Dessert
Cuisine Gluten Free, grain free, Low Carb / Keto, sugar free
Keyword keto cookie dough cheesecake recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 Mini Cheesecakes
Calories 184kcal
Author FatForWeightLoss (Aaron Day)

Equipment

Ingredients

For the Cookie Dough:

For the Crust:

Instructions

To Prepare the Cookie Dough:

  • In a bowl combine the almond flour, coconut flour and sweetener. Add the cream cheese, vanilla, and browned butter to the almond flour mixture and stir well to combine. Stir in the chocolate chips. Using a teaspoon, divide the dough into 12 and roll each into a ball. If the dough is too sticky to roll, place in the refrigerator for 5-10 minutes. Reserve any dough you have remaining to use for garnish and store in the freezer or fridge till time to serve. Place the dough balls on a plate and place in the freezer while you prepare the crust, about 15 minutes.
    Cookie Dough Mixture for Cheesecakes
  • To Prepare the Crust:
  • Preheat oven to 350F (180C) degrees. Combine almond flour, and the next 4 ingredients and mix well to combine. Divide the crust mixture between 12 muffin liners, about 1 tablespoon per cavity. If using silicone molds, lightly spray the mold prior to using and divide the mixture between each cavity. Firmly press the crust mixture evenly into the bottom of the cups or muffin liners. Bake at 350F (180C) degrees for 7 minutes. Set aside to cool completely.

To Prepare the Cheesecake:

  • Lower oven temperature to 320F (160C) Fill a 9" x 13" pan with about an inch of water and place it on the bottom rack of the oven.
  • Beat cream cheese at medium speed with a handheld or stand mixer with a paddle attachment until creamy. Add the sweetener and mix well to combine. Do not beat the cream cheese mixture on high or you will work to much air into the batter. Add eggs, one at a time, mixing well after each addition. Stir in the sour cream, heavy cream and vanilla.
  • Remove the cookie dough from the freezer and place one ball in the center of each cavity or muffin cup. Divide the batter evenly between the 12 liners or molds, pouring it over the dough and filling them almost to the top.
  • Place the cheesecakes on the middle rack of the oven and bake 325F (160C) degrees for 15-20 minutes. When done, the cheesecake will be just about set. Turn the oven off oven, open the door slightly and let the cheesecake sit in the oven for an additional 20 minutes. Remove from oven and cool completely on a wire rack. Cover and chill at least 6 hours or preferably overnight. Let cheesecakes sit out for 10-15 minutes before serving.
  • To serve: Remove the paper liner or unmold the cheesecake and place on serving platter or plate. Garnish each mini cheesecake with whipped cream, sugar free chocolate chips and top with crumbled remaining cookie dough, if desired.
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Nutrition Facts
Keto Mini Cookie Dough Cheesecake
Amount Per Serving
Calories 184 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 52mg17%
Sodium 234mg10%
Potassium 86mg2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 304IU6%
Calcium 123mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Do You Know Your Macros?Check out my free personalised macro calculator

Notes

To brown butter, place butter in a pan over low to medium low heat. Cook the butter in the pan for 7-10 minutes, stirring often until the solids are deep golden brown and the butter has a nutty aroma. Remove from heat and let the butter cool before using.
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