These Low-Carb Keto No-Bake Mini Cheesecakes are an easy recipe to make with only 6 ingredients. They are a sugar-free, portion-controlled dessert that's made using only a stand-mixer and ready to top with your favorite fresh fruit!
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If you love clean, real food vegan recipes like this one, you'll love the method behind them.
The Real Vegan Method™ 14-Day Reset helps you:
- Move beyond processed vegan substitutes
- Cook with clean, real food ingredients
- Make plant-based eating simple + consistent
All my recipes - including this one- are based on the Real Vegan Method™.
Low-Carb Keto No-Bake Mini Cheesecakes
Of all the recipes I've made since I started my website, these No-Bake Mini Cheesecakes (Low Carb + Low Sugar) have been the most challenging.
I had to stray from my normal plant-based vegan + gluten-free ingredient list for this dessert because it was made for my Dad who has strict dietary restrictions.
It was his birthday earlier this month and I was put in charge of making him a "special" dessert that met his dietary restrictions, and one that he would enjoy.
Let me give you a brief outline of the parameters I had to work within.
For health reasons, he is on a diabetic, low sodium and renal diet (low potassium/low phosphorus).
Since he was recently placed on this restrictive diet, I have had a really hard time trying to come up with foods and meals he could eat.
99% of the foods and ingredients I use on a regular basis, he can't have...almonds, cashews, avocados, tomatoes, cacao, coconut oil, apple cider vinegar, bananas, walnuts, just to name a few.
A renal diet limits the amount of potassium and phosphorus and all the foods listed above contain high amounts of these.
Salt (sodium) is another big problem because even foods that aren't boxed or processed have sodium (example: 1 egg has 70 g of sodium) and that counts towards his daily sodium intake limit.
So when I decided I wanted to make him a cheesecake for his birthday, I was kind of at a loss because I normally would have used nuts + coconut oil for a crust and cashews + coconut milk for the filling.
Basically everything I would have used to make a healthy, vegan, gluten-free, dairy-free dessert was off-limits.
So I did a search online and was inspired by this recipe which made a major overhaul on and I adapted quite a bit because I was trying to eliminate the amount of sweetener and keep it as clean as possible.
My version was very low in carbs (5 grams per serving), low in sugar (less than 1 gram per serving) and low in sodium (147 grams per serving).
The end result....he L.O.V.E.D. it!
I hope this dessert will help someone out there who faces similar dietary challenges and who still would like to enjoy an occasional treat or for a special occasion.
Expert Tips + Ingredient Substitutions For Low-Carb No-Bake Mini Cheesecakes
Here are some expert tips to make this recipe perfectly:
How To Veganize. If you didn't need a low carb + low sugar, low potassium dessert, you could easily convert this to a vegan recipe by substituting coconut oil for the organic no-salt butter, vegan cream cheese for the organic cream cheese and see if whipped coconut cream would work to replace the organic heavy cream. You could also, of course, use your favorite granular sweetener instead of non-GMO xylitol (made from U.S. birch).
Texture. These will have a light and soft "mousse" type texture...they won't be hard and firm like a traditional cheesecake so you will need to handle them delicately when removing them from the cheesecake pan.
Serving Size. This recipe will make 12 mini cheesecakes using this cheesecake pan.
Low Carb Keto No-Bake Mini-Cheesecakes
{ Vegetarian | Keto | Low-Carb | Sugar-Free }
Ingredients
For the crust:
- 7 pieces organic graham crackers
- 4 tablespoons organic grass-fed butter (no salt)
- 2 tablespoons non-GMO xylitol
For the cheesecake filling:
- 2 boxes organic cream cheese (8-ounce boxes)
- ½ cup non-GMO xylitol
- 1 teaspoon organic ground vanilla bean powder
For the heavy cream add-in:
- ½ cup organic heavy cream
Instructions
Prepare the crust:
- Add all ingredients for the crust to a food processor and process until a crumbly texture.
- Divide the mixture between the 12 cavities of a mini cheesecake pan and press down firmly, then set aside.
Prepare the heavy cream:
- Add the heavy cream to an electric mixer and mix it to a firm peak using the whisk attachment.
- Remove and transfer to a small bowl. Set aside.
Prepare the cheesecake filling:
- Add all the ingredients for the filling to an electric mixer and mix until well blended and creamy.
- Add the whipped heavy cream and gently blend in on low speed.
Assembly:
- Divide the cheesecake filling between the 12 cavities of a mini cheesecake pan and spread it out evenly into each one.
- Transfer the cheesecake pan to the refrigerator for approximately 1-2 hours, or until firm, and carefully remove the cheesecakes from the pan.
- Optional: Garnish with your favorite low-carb fruit or berry (raspberries, blueberries, strawberries, blackberries, kiwi, etc).
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Want To Try a Healthy Plant-Based Cheesecake?
Check out these:
- Wild Blueberry Cheesecake
- Chocolate Peanut Butter No-Bake Cheesecake
- Brownie Bottom Turtle Cheesecake
- or my Real Vegan Method™ 14-Day Meal Plan with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
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