These mini cheesecakes have an almond flour and butter crust, a filling of cream cheese, sour cream and an egg, and a spoonful of sugar-free raspberry or strawberry jam on top for the vampire bite look. They are sweetened with erythritol and baked in a muffin tin with paper liners. The recipe makes 12, with 3 grams of carbohydrates each.
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Active time is short, but the cheesecakes need at least 2 hours in the refrigerator, so the card total is 2 hours 50 minutes. Prep is 20 minutes and baking adds up to 30.
Crust, Filling and Topping
The card has the full amounts. Here is how the ingredients split up.
- Crust: 1 cup almond flour, 2 tablespoons granulated erythritol, 1/4 cup melted unsalted butter and 1/2 teaspoon vanilla, mixed until crumbly.
- Filling: 8 ounces softened cream cheese beaten with 1/4 cup erythritol, then 1 large egg, 1 teaspoon vanilla and 1/4 cup sour cream. The sour cream adds a tangy note and moisture.
- Topping: 1/4 cup sugar-free raspberry or strawberry jam, with fresh raspberries or strawberries as an optional garnish.
Baking and Chilling
Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners. Press the crust mixture evenly into the bottom of each liner and bake for 10 minutes, then let the crusts cool.
Beat the cream cheese and erythritol until smooth and creamy, then beat in the egg, vanilla and sour cream until fully combined. Pour the filling over the cooled crusts, filling each liner about 3/4 full.
Bake for 18 to 20 minutes, until the centers are set but still slightly jiggly. They keep setting as they cool, so do not bake them past that point. Cool to room temperature, then refrigerate for at least 2 hours. Top each one with a dollop of jam just before serving.
Let the cream cheese sit out for about 30 minutes first. Cold cream cheese leaves lumps in the filling.
Flavor Variations
- Chocolate: add 2 tablespoons of unsweetened cocoa powder to the cream cheese mixture.
- Pumpkin spice: add 1/4 cup of pumpkin puree and 1/2 teaspoon of pumpkin pie spice to the filling.
- Berry swirl: mix fresh blueberries or chopped strawberries into the filling, or swirl sugar-free berry jam in before baking.
What to Serve With Them
A cheese and charcuterie board with olives and nuts offsets the sweetness. So does a vegetable platter with bell peppers, cucumbers and celery and a ranch or guacamole dip. For drinks, sugar-free sparkling water with fresh fruit or herbs, or a cup of chamomile or peppermint tea, both work.
Nutrition per Mini Cheesecake
Each mini cheesecake has approximately 150 calories, 14 grams of fat (8 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 4 grams of protein and 200 milligrams of sodium. These are estimates.
FAQ
Can I use a different sweetener?
Yes. Monk fruit sweetener or stevia work in place of erythritol. Adjust the amount to the sweetness of the one you choose.
How long do they last in the refrigerator?
Up to 5 days in an airtight container.
Can I freeze them?
Yes. Once they are completely cooled and set, wrap them tightly in plastic wrap and put them in a freezer-safe container. They keep up to 2 months. Thaw them in the refrigerator overnight.
How do you make them dairy-free?
Use vegan cream cheese or coconut cream in place of the cream cheese, a dairy-free sour cream, and coconut oil or vegan butter in place of the butter. The flavor may vary slightly.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Vampire Bite Mini Cheesecakes: A Spooky Delight Awaits!
Ingredients
Instructions
Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
In a medium bowl, combine almond flour, erythritol, melted butter, and 1/2 teaspoon vanilla extract. Mix until crumbly.
Press the almond flour mixture evenly into the bottom of each muffin liner to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese and 1/4 cup erythritol until smooth and creamy.
Add the egg, 1 teaspoon vanilla extract, and sour cream to the cream cheese mixture. Beat until fully combined and smooth.
Pour the cream cheese mixture over the cooled crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set.
Before serving, top each mini cheesecake with a dollop of sugar-free jam and garnish with fresh raspberries or strawberries if desired.
Notes
For a chocolate twist, add 2 tablespoons of unsweetened cocoa powder to the cream cheese mixture.
For a pumpkin flavor, substitute 1/4 cup of pumpkin puree and add 1/2 teaspoon of pumpkin pie spice to the filling.
Nutrition
| Serving Size | 1 mini cheesecake |
|---|---|
| Calories | 150 calories |
| Sugar Content | 1g |
| Sodium Content | 200mg |
| Fat Content | 14g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 1g |
| Protein Content | 4g |
| Cholesterol Content | 40mg |