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Home » Recipes » Dessert

Keto Cheesecake Cupcakes with Blueberries

by Oscar Chimenti, Last Modified: May 10, 2022 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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keto cheesecake cupcakes topped with blueberries and a side bowl of blueberries.

These Keto Cheesecake Cupcakes are a sugar free, creamy and delicious guilt free dessert that is super rich, light and airy.

Top with blueberries or a dollop of whipped cream and enjoy this luscious and comforting dessert. With only 2g of total carbs per cupcake, these low carb treats perfect for diabetics.

keto cheesecake cupcakes topped with blueberries and a side bowl of blueberries. this recipe

These cute keto mini cheesecakes have the right amount of sweetness and are the perfect individual serving size that helps keep those portions under control.

You don't need a springform pan or fancy gadgets for these little creamy sugar free bundles. Plus you won't have to work about those sugar spikes as these are made with low carb ingredients just like my Keto Cheesecake Bars.

Jump To:
  • Ingredients Used
  • Steps by step instructions
  • More cheesecake recipes you might enjoy
  • Recipe tips
  • Frequently asked questions
  • Other diabetic friendly recipes you might enjoy
  • Keto Cheesecake Cupcakes with Blueberries

Ingredients Used

ingredients used for the keto cheesecake cupcakes.

Just a few simple ingredients to make these keto mini cheesecake cupcakes that you probably have in your kitchen.

  • Cream cheese: softened for easy mixing, giving this cheesecake a mild sweet taste and pleasant tang.
  • Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
  • Vanilla Extract: enhancing all the flavours in this creamy low carb cheesecake
  • Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
  • Butter: we used melted butter to easily mix with the almond flour to make the crust.
  • Eggs

Steps by step instructions

How to make Keto Cheesecake Cupcakes

STEP 1: Preheat oven to 350°F. Let's make the crust by using a medium size bowl, mix together the almond flour and melted butter. Once mixed, line up 12 cupcake liners on a baking sheet. Spoon out about 1 teaspoon of the crust into the silicone cupcake liners or paper cupcake liners.

Using your fingers flatten the crust out evenly in the bottom of the cupcakes.

Since these are individual cheesecakes there is no need to pre-bake the crust, it will bake together with the filling.

silicone cupcake molds with crust.
Crust in the cupcake silicone liners.

STEP 2: Using a stand mixer or hand mixer, beat the cream cheese with the sweetener on medium speed until well combined and creamy. Next add the eggs and vanilla extract and beat for another 2-3 minutes on medium high speed. Scrape down the sides of the bowl as needed.

mixing the batter in the stand mixer.
mixing the cheesecake filling in the stand mixer.

STEP 3: Using an ice cream scoop, divide the cream cheese filling into the cupcake liners. About one scoop is enough, if you have any extra filling spoon it out evenly amongst the 12 cupcakes.

filling the cupcake molds with the cheesecake filling.
Filling the cupcakes.
  • STEP 4: Bake the keto cheesecake cupcakes in the oven at 350°F for 16-18 minutes, or until set. Remove from oven and allow to cool completely and then store in the refrigerator overnight.
three baked keto cheesecake cupcakes.
baked cheesecake cupcakes out of the oven.

STEP 5: to make the blueberry topping place 1 cup of frozen blueberries in a saucepan and simmer it for 5 minutes or until reduced to your preference. Place in a small bowl and allow to cool completely. Spoon some of the blueberry over the cheesecakes as you consume them.

keto cheesecake cupcakes topped with blueberries and a side bowl of blueberries and a spoon.
Keto Cheesecake Cupcakes topped with blueberries.

More cheesecake recipes you might enjoy

  • Keto Basque Burnt Cheesecake
  • Keto Cheesecake Bars
  • Peanut Butter Cheesecake
  • Low Carb Pumpkin Spice Cheesecake
  • Blueberry Delight Cheesecake

Recipe tips

Top Tip: cheesecake is better the next day after baking. Therefore, wait until the next day before consuming these delicious keto cheesecake cupcakes.

Tip: if your cream cheese is not softened, use a paddle attachment to mix the cream cheese and then switch to the whisk attachment.

  • Serving: serve with your favourite berries or a dollop of whipped cream.
  • Storage: store on a dish covered with plastic wrap in the fridge for up to 1 week.
  • * this recipe is also gluten free

Frequently asked questions

How do I know when the keto cheesecake cupcakes are done?

Using oven mitts jiggle the baking pan. If the cheesecake is firm and set on the top, they are done.

Can I freeze the cheesecake cupcakes?

Yes, after they have cooled completely you can wrap each individual cupcake in plastic wrap and then tin foil. Freeze for up to 1 month. Thaw on the kitchen counter at room temperature for 30 minutes.

Are these keto cheesecake cupcakes safe for diabetics?

This recipe uses almond flour and erythritol to keep it sugar free with minimal carbs. Therefore it may be safe for diabetics. However, all foods affect everyone differently and you should always monitor your blood sugars when trying out new recipes.

Other diabetic friendly recipes you might enjoy

  • Keto PF Changs Lettuce Wraps
  • Air Fryer Bacon Wrapped Jalapeño Poppers
  • Air Fryer Butternut Squash
  • Low Carb Pizza Bowl
keto cheesecake cupcakes topped with blueberries and a side bowl of blueberries
keto cheesecake cupcakes topped with blueberries and a side bowl of blueberries.

Keto Cheesecake Cupcakes with Blueberries

Oscar
Super easy to make delicious keto cheesecake cupcakes topped with blueberries. This recipe is adapted from allrecipes.com
5 from 42 votes
Print Pin This Recipe
Prep Time : 10 mins
Cook Time : 18 mins
Total Time : 28 mins
Course : Dessert
Cuisine : American
Diet : Diabetic, Gluten Free
Servings : 12 cupcakes
Calories : 186

Equipment

  • Stand Mixer
  • Silicone Muffin Liners can use paper cupcake liners
  • Ice Cream Scoop
  • Baking Sheet

Ingredients
  

Crust

  • ½ cup almond flour
  • ¼ cup butter melted

Filling

  • 16 oz cream cheese softened
  • 2 large eggs
  • ½ cup erythritol
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries optional for topping
Get the New E-bookCheck out Low Carb Comfort Food!

Instructions
 

Crust

  • Line 12 cupcake liners onto a baking tray. Mix together the butter and almond flour then spoon 1 teaspoon of the mixture into the cupcake liners.
  • Using your fingers press down on the mixture to evenly form the crust. Set aside.

Filling

  • Preheat oven to 350°F
  • Using a stand mixer or hand mixer cream together the cream cheese and erythritol on medium speed until creamy. About 1 minute.
  • Add the eggs and vanilla extract and beat on medium/high speed for 2 minutes, scraping down the sides of the bowl as needed.
  • Using an ice cream scoop, spoon the filling evenly into the 12 cupcakes.
  • Bake at 350°F for 16-18 minutes until set.
  • Allow to cool and then store covered with plastic wrap in the refrigerator overnight.
  • (Optional) To make the blueberry topping add 1 cup of frozen blueberries to a saucepan and simmer for about 5 minutes. Allow to cool and then spoon over cupcakes before consuming.

Notes

  • Cheesecake is better the next day after baking. Therefore, wait until the next day before consuming these delicious keto cheesecake cupcakes.
  • If your cream cheese is not softened, use a paddle attachment to mix the cream cheese and then switch to the whisk attachment.
  • Nutritional is for the keto cheesecake cupcakes only and does not include the blueberries.

This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

Updates and Revisions

If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

Click here to add your own private notes.

Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Calories: 186kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Fiber: 0g | Sugar: 1g
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Food safety

  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooked food unattended

More Dessert

  • Sicilian Almond Cookies (Low Carb)
  • Sugar Free Butter Pecan Ice Cream (Ninja Creami)
  • Keto Strawberry Mousse (Sugar Free)
  • Keto Lemon Mousse (Sugar-Free)

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Reader Interactions

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    Recipe Rating




  1. Brittany Fiero

    March 03, 2022 at 10:06 pm

    5 stars
    I pinned this immediately because these keto cheesecakes will be perfect for Easter weekend. My whole family will love these!

    Reply
  2. Agnieszka

    March 03, 2022 at 9:55 pm

    5 stars
    These cheesecake muffins really deliver! Love the blueberry flavor in them!

    Reply
  3. dave

    March 03, 2022 at 7:53 pm

    5 stars
    moist and creamy - tasty treats

    Reply
  4. nancy

    March 03, 2022 at 7:41 pm

    5 stars
    These keto cheesecake cupcakes are amazing. we are trying to eat less sugar and these are perfect little treats

    Reply
  5. Yvette

    March 03, 2022 at 3:42 pm

    5 stars
    Scrumptious! Minimal ingredients and so easy. They tasted even better the next day and the day after that. I will definitely be making these again.

    Reply
    • Oscar Chimenti

      March 05, 2022 at 5:59 pm

      Thanks Yvette, I really enjoy them as well.

      Reply
  6. Kayla DiMaggio

    March 03, 2022 at 10:16 am

    5 stars
    These keto cheesecake cupcakes were so delicious! My mom has diabetes so I will be making them again for her birthday coming up!

    Reply
  7. Nora

    March 03, 2022 at 2:56 am

    5 stars
    Love cheesecake! And those little cupcakes with blueberries will be perfect next weekend for our guests! Thank you for sharing!

    Reply
  8. Jan

    March 02, 2022 at 6:48 pm

    5 stars
    I am so looking forward to devouring these. They look amazing!

    Reply
  9. Megan

    March 02, 2022 at 6:40 pm

    5 stars
    These are so easy and so delicious. I make a lot and freeze them too. Soooo good!

    Reply

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Oscar in the kitchen

I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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