Quick Description:
This fluffy mini cheesecake is everything you crave in a dessert — rich yet light, smooth yet airy. It’s keto-approved, protein-boosted, and portioned perfectly for when you need something sweet that won’t derail your goals.

📏 Servings & Timing:

  • Prep Time: 10 minutes
  • Bake Time: 25–30 minutes
  • Cool & Chill Time: 2–3 hours (or overnight)
  • Total Time: ~3.5 hours
  • Servings: 2 mini cakes or 4 small slices
  • WW Points: ~3 per serving
  • Keto, Low-Carb, Gluten-Free, High-Fat

🧾 Ingredients List:

  • 4 oz cream cheese, softened
  • 1 large egg
  • 2 tbsp full-fat Greek yogurt or sour cream
  • 2 tbsp powdered erythritol or monk fruit
  • 1/4 tsp vanilla extract
  • 1/2 tsp lemon zest (optional for brightness)
  • Pinch of salt
  • Optional: fresh raspberries + keto powdered sugar for topping

🥣 Step-by-Step Instructions:

  1. Preheat Oven:
    Set oven to 325°F (160°C). Prepare 2 ramekins or a small springform pan. Lightly grease and line the bottom with parchment.
  2. Blend the Batter:
    In a bowl, beat cream cheese until smooth. Add egg, yogurt, sweetener, vanilla, lemon zest, and salt. Mix until silky and lump-free.
  3. Bake in Water Bath:
    Place ramekins in a baking dish. Fill the dish with hot water halfway up the ramekins’ sides. Bake for 25–30 mins until the tops are just set but jiggle slightly.
  4. Cool & Chill:
    Let cool at room temperature for 30 mins, then chill in the fridge for 2–3 hours or overnight for the best texture.
  5. Serve with Toppings:
    Dust with keto powdered sweetener and top with berries or a dollop of whipped cream.

🔁 Substitution Tips:

  • Use coconut cream for dairy-free version
  • Replace sweetener with stevia or allulose if preferred
  • Add 1 scoop unflavored whey protein for a protein boost

💡 Recipe Variations:

  • Add 1 tbsp cocoa powder for chocolate version
  • Swirl in a tsp of raspberry jam before baking
  • Mix in espresso powder for mocha cheesecake

🥑 Serving Suggestions:

  • Pair with coffee or tea
  • Serve as a light dessert after a heavy meal
  • Add crushed keto cookies on top for texture

🧊 Storage & Make-Ahead Info:

  • Fridge: Keep covered up to 4 days
  • Freezer: Wrap and freeze for up to 1 month
  • Reheat: Enjoy chilled or let sit at room temp before serving

❓ FAQs:

Q: Can I bake it without a water bath?
A: Yes, but the texture may be slightly denser — still delicious!

Q: Can I double the recipe?
A: Absolutely — just adjust baking time for larger pans.

Q: Is this like New York cheesecake?
A: No — this one’s lighter and fluffier, almost mousse-like!

💬 Personal Story:

I made this on a quiet Sunday when I craved something sweet and comforting. One bite in, I knew it was a keeper — airy, creamy, and rich without being heavy. It’s now my go-to “dessert for one” recipe when I want something decadent yet smart.