Mini Red Velvet Cheesecake Recipe

It’s almost Valentine’s day and that means some sweets for the sweet one in your life! If you’ve got kids like me, it also may mean some Red Velvet sweets for them, as well as your spouse.

I prefer making mini cheesecakes so portion control is a little bit easier for me and there won’t be a giant, delicious cake in my fridge all week staring me down and tempting me with it’s deliciousness.

Mini cakes are in but if you’ve not tried a mini cheesecake yet, this is the best one to start with!

This red velvet recipe is easy and it makes enough for 4 servings or split the cake in half if you each want two servings.

These mini red velvet cheesecakes are low in calories and carbs so it really won’t be an overindulgence if you decide to keep it all for yourself!

Sugar Free Chocolate sauce is optional, but oh so perfect for a little extra special Valentine’s treat when you’re on a keto diet .

Decadent, delicious, perfect for special occasion, but simple enough for a weeknight Valentine’s treat for your sweetie and your sweet tooth.

Can I Change the Low Carb Sweetener?

Yes, you can swap out the chocolate liquid stevia with Chocolate Liquid Monk Fruit which is just as sweet as stevia and delicious. 

Replace the chocolate liquid stevia with chocolate liquid Monk Fruit sweetener in the same amount in this delicious recipe.

If you are new to sugar free baking, it can be difficult to adjust and your taste buds may need some time.

If you want to use another low carb sweetener, I would not recommend any granulated low carb sweeteners as that may make your keto cheesecake gritty in texture.

I would recommend a powdered sweetener like Swerve or this one with Monk Fruit and Allulose. 

I will say, if you notice any aftertastes with any low carb sweeteners, it’s better for your palate to combine sugar-substitute options together which can help alleviate and cancel out any aftertastes in either. 

Here’s my Sweetener Guide and Conversion chart to help you decide how much to use.

Red Food Dye versus Natural Red Coloring

​If you really want that deep red color for red velvet desserts or any of your low carb recipes that need a little bit of coloring, I avoid red dye 40.

It is an artificial food coloring common in dairy products like ice cream, yogurts and popsicles, sweets like candy, chewing gum and cereals and things like sports drinks, energy drinks and even whey protein powders.

It’s considered safe by the FDA, but some research has linked it to allergies, migraines and even behavioral problems like ADHD in children. 

Since we have lots of allergies from mold, pollen, dust, and my youngest with tree nut and peanut allergies, I stay away from anything with Red Dye 40 in it. 

I’ve found this natural food coloring on Amazon and at Whole Foods as a perfect choice to using artificial food coloring and it’s worked really well to color my baked keto desserts and no bake desserts beautiful red for my low carb red velvet creations! 

Can I Make this Cheesecake Dairy Free?

Yes, you should be able to swap out the cream cheese used with a vegan cream cheese and then swap out the sour cream with canned coconut milk. 

More Keto Red Velvet Desserts

Best Keto Red Velvet Cake recipe in a mug

Sugar Free Keto Red Velvet Cheesecake Truffles

Sugar Free Low Carb Red Velvet Molten Lava Mug Cake

Mini Sugar Free Low Carb Red Velvet Cheesecake

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Mini Sugar Free Keto Red Velvet Cheesecake Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Calories 307kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 8 ounces cream cheese softened
• 2 large eggs room temperature
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 2 teaspoon Chocolate liquid stevia
• pinch of salt
• natural red food coloring
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sour cream

Optional Chocolate Sauce

• 3 ounces sugar-free chocolate chips, melted with 2 Tbsp. unsalted butter

Instructions

• Preheat oven to 325 degrees F.
• In a stand mixer, or large mixing bowl and electric hand mixer, combine the softened cream cheese, eggs, vanilla, salt, natural food coloring, and sweetener. Blend on medium speed until smooth and well incorporated. Add in the remaining ingredients and blend on high speed until smooth.
• Grease or line a 4-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to form a seal, and place the pan into an 8-by-8-inch baking dish. Pour hot water into the dish until it’s halfway up the sides of the springform pan.
• Pour the cheesecake filling into the springform pan and bake for 40- 45 minutes. Bake time varies with gas and electric ovens. Electric ovens tend to cook quicker than gas so check at 35 minutes then continue baking time until center is set.  Remove from the oven and let cake cool for 10 minutes.
• Remove from the water bath and refrigerate 4-6 hours or overnight.
• When ready to serve, combine the melted chocolate and melted butter together in a small bowl and mix until smooth.  Drizzle over cheesecake, if desired. 

Video

Notes

• The sugars in the Nutrition Facts are from the natural lactose in cream cheese and sour cream.
• Nutrition information does not include optional chocolate sauce drizzle.
• If you are used to regular sugar and very sweet cheesecake, adjust your cheesecake batter as needed before adding eggs. Simply mix the cream cheese and Stevia Chocolate Sweet Drops, then taste to decide on the sweetness.
• If you don’t have Liquid Stevia Chocolate Sweet Drops, you’ll find vanilla stevia will be just as delicious. 
• The optional chocolate sauce is not included in the nutrition information.
• Just 6 g net carbs per slice.
• This recipe was first published in 2017.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 9g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 222mg | Potassium: 145mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 1mg

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