Mini Keto Gingerbread Cheesecakes bring the flavors of Christmas to your keto diet. These creamy, spiced treats are a perfect combination of a gingerbread cookie dough crust and a smooth cheesecake filling.
Each serving has just 2.7g net carbs, making this dessert perfect for the holiday season. It’s a great way to enjoy festive sweets without added sugar. Plus, they’re gluten-free, sugar-free, and diabetic-friendly—ideal for the whole family.
This recipe uses simple ingredients like almond flour, monk fruit, and heavy cream. These mini cheesecakes are perfect for holiday parties or as part of your weekly meal plans. Store them in an airtight container, and they’ll stay fresh for days.
Whether you’re hosting a party or craving sweet treats, these keto cheesecake bites are the perfect choice. From their classic Christmas flavor to their creamy texture, they’re sure to become a holiday favorite.
Looking for a festive, low-carb dessert to wow your holiday guests? These Keto Gingerbread Cheesecakes are the perfect combination of classic Christmas flavors and a creamy cheesecake filling—all while being gluten-free, sugar-free, and keto-friendly.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Why You’ll Love This Recipe
- Great for the Holidays: A real crowd-pleaser at holiday parties!
- Festive Flavor: Think gingerbread cookies meet cheesecake.
- Low-Carb Indulgence: Only 2.7g net carbs per serving.
- Easy to Make: Perfect for keto beginners and seasoned bakers.
Ingredients
For the crust:
- almond flour
- swerve
- butter
- ground ginger
- cinnamon
- Optional: You can use gingerbread spice instead of the ginger and cinnamon if you prefer.
For the filling:
- cream cheese
- Swerve
- heavy cream
- vanilla extract
- gelatin
- water
- cinnamon
- nutmeg
- cloves
- Optional: salt
For the topping:
Sprinkle of cinnamon: This is the same spice as above. It is used to sprinkle on top of the cheesecakes for decoration and extra flavor. You can also use some whipped cream, keto gingerbread cookies, or cream cheese frosting as additional toppings if you like.
Instructions on How to Make Keto Gingerbread Cheesecakes
Step 1: Prepare the Crust
- In a medium bowl, whisk the dry ingredients: almond flour, swerve, ginger, and cinnamon.
- Add melted butter and mix until the texture resembles wet sand. For a dairy-free option, use coconut oil or ghee.
- Divide the mixture evenly among 12muffin trays lined with cupcake liners. Press firmly to form a thin crust layer, ensuring it covers the bottom and slightly up the sides.
- Refrigerate the crust while preparing the cream cheese mixture.
Step 2: Make the Filling
- In a food processor or large bowl, mix cream cheese, swerve, heavy cream, vanilla extract, cinnamon, nutmeg, and cloves. Blend until smooth and creamy. Adjust spices to taste for that classic Christmas flavor.
- In a small bowl, bloom gelatin in 2 tbsp of water for 5 minutes. Stir it into the cream cheese mixture using a hand mixer until fully combined. You can also use agar-agar instead of gelatin if you want a vegetarian option.
Step 3: Assemble the Cheesecakes
- Spoon the cheesecake mixture into the prepared crusts, filling each muffin tin almost to the top.
- Reserve ¼ cup of the filling. Mix with cocoa powder to create a chocolate swirl. Drizzle this over the tops and use a toothpick to create a marble effect.
Step 4: Chill and Serve
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight to let the creamy filling set. For long-term storage, place them in a covered container and freeze for up to 3 months.
- Serve your little keto gingerbread cheesecakes as they are or topped with whipped cream, crumbled gingerbread man cookies, or fresh fruits.
Enjoy this healthy dessert with just 2.7g net carbs per serving. It’s a crowd-pleaser, perfect for Christmas desserts or any celebration!
Tips for Success
- Room Temperature Ingredients: Prevents lumps in your cream cheese mixture.
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Why These Mini Gingerbread Cheesecakes are a Must-Try!
These little keto gingerbread cheesecakes are the real thing when it comes to holiday desserts. The creamy filling, spiced crust, and festive toppings make them a delightful treat for the holiday season. Whether you’re a fan of keto cheesecake bites or just looking for free desserts ideas, this is a good measure for any party.
Don’t forget to pair these cheesecakes with other Christmas cookies or keto pumpkin cheesecake bites for a dessert spread your guests won’t forget!
FAQ
Q: How do I store keto gingerbread cheesecakes?
A: Keep them fresh in the fridge for up to 5 days in an airtight container. Want to save some for later? Freeze them for up to 3 months in freezer bags or another covered container. Just thaw in the fridge before serving, and they’re good as new!
Q: Can I swap Swerve for another sweetener?
A: Absolutely! Try monk fruit, allulose, stevia, or erythritol—just make sure it’s keto-friendly. Adjust the amount to suit your sweetness preference.
Q: Can I make these cheesecakes in different shapes or sizes?
A: Yes! Use a 9-inch springform pan for a large cheesecake or a mini muffin pan for bite-sized treats. Feeling creative? Use cookie cutters to make unique shapes like stars or trees. Just remember to adjust the ingredients and prep time as needed.
Q: Can I make these cheesecakes dairy-free or vegan?
A: Yes, with a few easy swaps! Use coconut oil or ghee instead of butter, coconut cream for heavy cream, and vegan cream cheese instead of regular. Swap gelatin for agar-agar to keep it plant-based. Just make sure your ingredients stay keto-friendly!
These little keto gingerbread cheesecakes are a crowd-pleaser for the holidays. With a creamy filling, spiced crust, and just 2.7g net carbs, they’re the perfect healthy dessert to enjoy during the holiday season.
Whether for Christmas dinner or a cozy night at home, these are guaranteed to make the season sweeter.
If you try this recipe, I’d love to hear your thoughts! Leave a comment below, and don’t forget to share this recipe with friends and family who love a good keto-friendly treat. Thanks for stopping by, and happy holidays!
More Recipes to Check
- Keto Chocolate Hazelnut Cottage Cheese Bonbons
- Keto Pumpkin Spice Cheesecake Bites
- Keto Gingerbread Cottage Cheese Pancakes
- Cottage Cheese vs Cream Cheese
- Best Keto Dessert Recipes
Mini Keto Gingerbread Cheesecakes
Ingredients
Keto Gingerbread Cheesecakes Cookie Crust
- 3/2 cups Almond Flour (1 + 1/2 cups)
- 1/4 cup Swerve
- 1/4 cup Butter Unsalted, melted
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
Keto Gingerbread Cheesecakes Filling
- 16 oz Cream Cheese
- 1/4 cup Heavy Cream
- 3/4 cup Swerve
- 1 teaspoon Vanilla Extract Sugar-Free
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Gelatine
- 2 tablespoons Water
Instructions
Keto Gingerbread Cheesecakes Cookie Crust
- In a mixing bowl, whisk together the dry ingredients: almond flour, swerve, ginger, and cinnamon.
- Add the melted unsalted butter and stir until well combined. The mixture should resemble wet sand. You can also use coconut oil or ghee instead of butter if you want a dairy-free option.
- Divide the crust mixture evenly among the 12 prepared silicone muffin liners and press firmly to form a thin layer. You can use a spoon, a measuring cup, or your fingers to do this. Make sure the crust covers the bottom and slightly up the sides of the muffin cups.
- Refrigerate while preparing the filling.
Keto Gingerbread Cheesecakes Filling
- In a food processor add the cream cheese, swerve, heavy cream, vanilla extract, cinnamon, nutmeg, and cloves and beat until well combined and smooth. You can also use a stand mixer or a blender to do this if you prefer. You can adjust the amount of spices according to your taste.
- In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. This is the thickener for the filling. You can also use agar-agar instead of gelatin if you want a vegetarian option.
- Add the gelatin mixture to the cream cheese mixture and beat until well incorporated.
- Spoon or pour the filling over the crusts, filling each cup almost to the top. Reserve about 1/4 cup of the filling mixture.
- Add 1 tbsp of cocoa powder to the 1/4 cup of mixture.
- Drizzle some of the chocolate mixture over each cheesecake and swirl it with a toothpick to make a marble pattern. You can use more or less chocolate mixture, depending on your preference.
- Refrigerate the cheesecakes for at least 2 hours or overnight. This will help them firm up and develop their flavor. You can also freeze them for up to 3 months in freezer bags or an airtight container. Just thaw them in the fridge before serving.
- Enjoy your keto gingerbread cheesecakes as they are or with some toppings of your choice. You can sprinkle some cinnamon, whipped cream, keto gingerbread cookies, or sugar-free caramel sauce on top of them.
Video Recipe
Notes
-
- Room Temperature Ingredients: Prevents lumps in your cream cheese mixture.
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
