Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream

by Clean Keto Lifestyle

These Keto Mini Cheesecakes are going to be your new favorite guilt-free dessert! They are a keto, low-carb, grain-free, gluten-free treat made to share with family and friends.

Keto Mini Cheesecakes

These Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream are so filling and satisfying that it is almost hard to believe that these handheld treats are also low-carb. 

This dessert is pure perfection! Tangy cream cheese and not-too-sweet chocolate notes are amazing together. And all the different textures work perfectly.

Thanks to coconut oil, sour cream, and cream cheese, these cheesecake bars are full of healthy fats, which make them the perfect keto treat.

Desserts on Keto

Although the keto diet doesn't include sugar, you can still enjoy upgraded versions of your favorite desserts.

The desserts that you typically find in a grocery store are loaded with sugar, highly processed additives, and practically no nutritional value at all. 

With just a few simple swaps, you can turn a carb-loaded dessert into a fat and protein-filled treat that will keep you satisfied and won't send you on the “glu-coaster”.

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Keto Mini Cheesecake Ingredient Swaps

With just a few simple swaps, you can turn any dessert into a delicious keto one!

For these keto mini cheesecakes, here are the swaps we made:

  • Swap #1: Swap white flour for almond flour! It adds more nutrients and healthy fats, which makes the dessert more filling with less carbs.
  • Swap #2: Swap sugar for erythritol! It's a staple for keto desserts and recipes. We are using the confectioner version in this recipe, which has a similar texture to powdered sugar. If you cannot find confectioner erythritol, you can make your own by pulsing granular erythritol in your food processor for 5 to 10 minutes or until powdery. 

Let's Get Cooking

We will be making 3 layers for these Keto Mini Cheesecakes:

  1. Chocolate Crust
  2. Cheesecake Filing
  3. Chocolate Mousse Whipped Cream

All you need to do is to prepare each layer. Then, assemble them together!

Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream 6

The Chocolate Crust Layer

This is the base layer for these keto mini cheesecakes.

We are using a combination of almond flour, cocoa powder, confectioner erythritol, coconut oil, sugar-free syrup, and some salt to create a dense chocolate crust.

All you have to do is mix all the ingredients together in bowl.  Next, line a cupcake tin with 10 cupcake liners.

Divide the crust mixture evenly among the 10 liners and press the it down. Bake for 10 minutes at 350°F.

Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream 6

The Cheesecake Filling Layer

This layer is our keto take on a classic cheesecake filling.

We are using cream cheese, sour cream, confectioner erythritol, egg, and vanilla extract.

In a mixing bowl, beat the cream cheese with an electric mixer until fluffy. Next, beat in the sour cream. Then add the egg, sweetener, and vanilla.

Beat for a minute until the mixture is completely smooth. Evenly divide the cheesecake mixture on top of each of the 10 baked chocolate crusts.

Put the cupcake tin back in the oven and bake for 18-20 minutes or until they just start to turn tan on top.

Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream 6

The Chocolate Mousse Whipped Cream Layer

This layer takes the longest, so we recommend starting this one first or you can make it ahead of time and store it in the fridge.

This layer consists of an egg, confectioner erythritol, heavy whipping cream, and keto-friendly chocolate chips.

Beat your eggs and confectioner erythritol in a mixing bowl with an electric mixture for a couple of minutes. Next, heat 1/2 cup of the heavy whipping cream in a saucepan until hot but not boiling. 

Temper the egg mixture (which is just a process that prevents the egg yolks from scrambling).  We want to slowly raise the temperature of the egg mixture by gradually adding in hot liquid. 

Slowly, add 1 tablespoon of the hot heavy whipping cream into the egg mixture and stir quickly. Repeat this process 4 more times. Then add the entire egg mixture back into the saucepan and quickly stir.

Turn the heat down to low and keep stirring for a few minutes. Remove from heat and stir in the chocolate chips until they are melted. Transfer to a bowl, cover, and refrigerate for 2 hours.

Once your mousse is done refrigerating, prepare your whipped cream by beating 1 1/2 cups of heavy whipping cream with an electric mixer for a few minutes until it is thick and fluffy.

Gently, fold the whipped cream into the chocolate mousse and then pipe the mixture evenly onto the cooled cheesecakes. Feel free to add a berry on top for a beautiful presentation!

Some Keto Mini Cheesecake Tips

  • Let your cheesecakes cool completely before adding the chocolate mousse whipped cream. Otherwise, the whipped cream will melt and become all runny.
  • Make sure your chocolate mousse whipped cream is refrigerated – do not skip this step! It is key to ensure the topping will have a firm texture that will stand up properly.
  • These cheesecakes are great as is, but they are also amazing once you've chilled them for at least half an hour to get that chilly cheesecake texture! 
  • Store any leftover mini cheesecakes covered in the refrigerator.

Craving More Keto Dessert Recipes?

If you’d like more delicious desserts that are perfectly keto, then check out these favorites:


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We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!

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