Keto Mini Cheesecakes with Granola Crust

Keto Mini Cheesecakes with Granola Crust

Is there anything better than cheesecake? How about a perfectly portioned low-carb cheesecake with a crust made from Delish Girls Keto granola? These little gems look beautiful, taste amazing, and even your non-Keto friends and family members will be delighted. If you don’t tell them they are low-carb, they will never know. Grace your holiday dessert buffet with these beauties, make them for special birthdays, or heck—just keep them in the freezer for an occasional sweet treat! Feel free to use ANY of our granola flavors in the crust, my friends! Try the Peanut Butter Cacao Nib with a strawberry on top for a “Peanut Butter and Jelly” cheesecake. Try the Chocolate Fudge Brownie granola and drizzle the top with some melted Lily’s chocolate and a blackberry. Try the Cinnamon Orange Pecan granola, and add some fresh orange zest to the top. Share with us your creations on Instagram, and tag us @delishgirlsketo. We would love to see what you are up to in the kitchen!

Enjoy these creamy, dreamy, low-carb treats!

Mini Cheesecakes with Granola Crust


1 8-oz bag of Delish Girls Keto Granola (I used chocolate)

3 T. melted butter


2 8-oz packages of cream cheese, softened

2/3 cup Swerve Confectioners

2 large eggs

1 T. fresh lemon juice

1 T. vanilla extract


Fresh berries

Chocolate drizzle


Citrus zest


Preheat the oven to 350 degrees and line two muffin tins with liners. You will only need 16. We like this brand.

For the crust:

Pulse granola a few times in the food processor to break it down into tiny pieces. Add melted butter, and continue to pulse until the mixture starts to stick together. It should hold together well when pressed against the walls of the food processor. Sprinkle the crust evenly over the 16 liners and press firmly until smooth and even.

For the Filling:

In a large bowl, combine the cheesecake filling ingredients and blend with a hand mixer until creamy and smooth. Pour the filling evenly into the paper liners on top of the crust, filling liners almost to the top. Bake for 15 to 18 minutes, until the cheesecakes are set. Remove from the oven and let cool to room temperature in the pans before removing. Refrigerate for 1-2 hours before serving. Serve with your favorite garnishes!

Nutrition Facts per serving*

*(based on the products we use, so this may vary slightly depending on brands you use. Does not include toppings or variations suggested)

Makes 16 mini cheesecakes

Calories 215
Fat 20g
Net Carbs 3g
Protein 5g
Sugar 1g


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