Easy Mini Cheesecakes

Awesome things come in small packages; and no more so than when we’re talking about these amazing cheesecakes. Made perfectly palatable in small foil cupcake liners, I replaced the vanilla wafers with an easy nut/protein powder recipe for a hefty crust that holds together, even in your hand.
New stevia-based sweetener Steviva makes using stevia in baking so much simpler. I like simple.It leaves me more time to do things. Like sample cheesecakes.
Easy Mama Mini Cheesecakes
Cookie crusts:
3/4 cup processed nuts (1/4 cup walnuts, 1/4 cup macadamias, and 1/4 cup almonds)
1/4 cup vanilla protein powder
3 Tbsp melted butter
2 packages (8 ounces each) cream cheese
1/4 cup Steviva** blend sugar substitute
1 teaspoon vanilla
2 eggs

Preheat oven to 325° Fahrenheit.

Place foil liners in muffin tins. Place heaping Tbsp of crust mix into each liner. Press lightly. Refrigerate for 30 minutes.

In a mixing bowl, combine cream cheese, vanilla, and Steviva blend. Mix until well blended. Add eggs until blended. Spoon cream cheese batter into crusts, filling each liner about 3/4 full.

Bake for 25 minutes. Makes 12.

Nutritional information: Calories: 210, Carbohydrates: 2.75 g, Fiber: .42 g, Net Carbohydrates: 2.3 g, Protein: 5,25 g, Fat: 19.4 g

Note: You can go without the muffin pans if you are gentle with the foil wrappers. These can hold their shape, especially if placed side by side in a shallow jelly roll pan and when handled with care.

**for Splenda users, sub 1/2 cup baking mix; for erythritol/xylitol users, sub with 1/3 cup erythritol, 1/4 cup xylitol to taste

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  1. donnaeberhardt says

    In your recipe under the crust, you say to use mac nuts, walnuts, and almonds. Is this 1/4 cup of each of these nuts? It's not clear.

  2. donnaeberhardt says

    In your recipe for the cheesecakes, under the crust…. you mention macnuts, walnuts and almonds….is it 1/4 c each or 1/4 cup of the 3 of them combined?

  3. Jamie aka Carbarella says

    Thanks for the catch, hotness! I amended for clarity. That's what happens when I multitask.

  4. Jamie aka Carbarella says

    Altogether you'll have 3/4 cup o nutty goodness, with 1/4 cup each.

  5. Jamie my dear I can't wait to try this one.. tomorrow.. wow..thanks

  6. What kind of protein powder do you use???…..Most have sugar and carbs….

    • Where on earth do you get protein powder? That stuff shouldn’t be full of sugar and carbs. We order our vitamins and protein powder through puritans pride company. They make a great vanilla soy based protein powder that has no sugar and is reasonably priced. It compliments banana peanut butter smoothies perfectly. I used it for this recipe and it worked fine.

      • Your Lighter Side says

        Hey Nate! I’ve been using the Jay Robb stevia-sweetened Egg White powder for years. Then, to save money, I also started incorporating the Designer Whey in. Both are pretty low-carb (about 1 net per Tbsp), but they contain lecithin, and I am seriously allergic to soy. Adding to that, I go through protein powder so slowly, it tends to go rancid due to the soy.

        That said, in the future I’m buying soy-free PP, and it’s hard to find, but it’s out there.

        I like your smoothie idea! It sounds phenomenal!

  7. Jamie aka Carbarella says

    I use Jay Robb, which is mainly stevia and egg white protein, though sometimes I mix 50/50 with whey protein.

  8. Does the fact that you don't talk about Steviva in this post mean that you don't particularly care for it? Could you compare it with others?

  9. Jamie aka Carbarella says

    The Steviva is pretty good!I plan to review it next week. I think I needed time to know if it is a favorite… Stevia can be touchy in baking.

  10. Jamie, you say "for erythritol/xylitol users, sub with 1/3 cup erythritol, 1/4 cup xylitol to taste". Is that either, or both? What is the sugar equivalent of the 1/4 cup Steviva** ? Is it 1/2 cup sugar equiv?
    Sorry, I'm just a little confused here.
    I have never heard of the Steviva except for this recipe.

  11. Jamie aka Carbarella says

    It's a 1/2+ sugar equivalent. You might need to tweak according to taste. I am going to be making these again this week and will report.

  12. Saw this posted on the LowCarbFriends website.

    Is this recipe OK if you're on Induction ? (If I don't eat the crust, that is. I know nuts aren't allowed.)

    Thanks for posting !!!

  13. PS: Are you in the LCF group ?

  14. Jamie aka Carbarella says

    I say yes for induction if you have no issues with the sugar alcohols and can skip the fruit and nut crust.

    I am an LCF member, yes! Cleochatra

  15. Hello Lovely,
    I am making these mini cheesecakes for my good friends. I bought the bag of Stevia that measures "cup for cup" …so, would I use 1/2 cup? Thanks for the clarification.

  16. Jamie aka Carbarella says

    Hey! Yes. If you buy the 'cup for cup' use 1/2 cup of the sweetener mix. It sounds delicious!

  17. Marjorie says

    These are the BEST!!!!! I have one of these lo-carb-o-licious cheese cakes, when the rest of my family is eating carbs and I don't feel deprived at all!!! They are truly yummie! For sweetener I used 1/4 cup of "cup for cup stevia in the raw" (stevia & maltodextrin) and the equivalent of 1/4c of Truvia, a stevia & erythritol product we have here in Michigan. Had to remember my math skills: 3/4tsp of Truvia has the sweetness of 2tsp sugar.

  18. Tried this today, reducing quantities 1/2, and crustless, with mini muffin cups (makes 24!)

    1/4 c granulated erythritol (Emerald Forest) + 1/8 tsp stevia extract (NuNaturals) works 🙂

    Also added 1 tsp lemon juice to the 1/2 van extract

    Yum! Thank you for the inspiration 🙂

  19. MerryKate says

    I calculated it on Spark People, and each mini-cheesecake, made with stevia and erythritol, comes out to 185 calories, 17.8 g fat, 1.5 g carbs, 0.2 g fiber, 1.3 g. net carbs and 5.9g protein.

  20. Hi! Thanks so much for this delicious recipe. It is soooo good!

    I tweaked the recipe just a bit and added on it on my blog.

    If you would like to see it, the address is : http://changingmewithhcg.blogspot.com/2011/08/phase-3-cheesecake.html

  21. Hey, is there anything I can use to substitute the vanilla protein powder for the crust? Or can I exclude it completely?

  22. Your Lighter Side says

    Hey there! You could up the nuts slightly or eliminate the powder altogether. You could also sub the powder for coconut flour. Let me know what you try!

  23. Hey! For the crust I used only Pecans because they're so low in carbs compared to other nuts, and I added a little bit of stevia and cinnamon. It worked out really well. 🙂 And I didn't change the filling. The whole thing came out so delicious! Thanks for the recipe!

    • Christine, thanks for the info on pecans, which I’ve been preferring to all other nuts and didn’t know why. I’m glad they’re low in carbs. Love to use them in pie crusts, also enjoy eating them raw, very satisfying for a snack.

  24. I have made this recipe three times now and I love it. Its a life saver!! I use 1/2 xylitol 1/2 splenda and my girlfriend couldn’t tell they were sugar free. What is the nutritional content with the crust? I think I would like to add espresso flavoring next time. Yum!!

  25. OMG Jamie, those look soooooooo good! I’m off sweets right now (or trying to be) but sure look forward to trying these.

    • Peggy! My sweet Peggy! I hope you like them. I wanted to punch myself in the neck until I realized I actuall had different sweetener subs mentioned, too. I don’t even remember what the other sweetener was. lol

  26. Home run! Just made these and on my third one…. Just what the doctor ordered:) thanks Jamie


  1. Emerald Forest Jelly Roll

    […] ythritol, comes out to 185 calories, 17.8 g fat, 1.5 g carbs, 0.2 g fiber, 1.3 g […]

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