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What sweeter dessert could you make for your true love?
These cute mini cheesecakes are the perfect dainty dessert for Valentine’s Day! Soft cookie crust, creamy center, and fruity filling…dreamy.
They have to look the part, of course. If you’re feeling artistic, you can make simple “sugar”-dusted chocolate hearts to set on top of your cheesecakes and add a loving flair to your romantic dinner finale. These hearts are meant to be broken, thankfully. Fully edible and fully adorable.
Yes, the cheesecake part of these dainties really does call for a cup of Greek yogurt. This is a great way to get more protein and less calories – but it’s still creamy! Oh, not as dense as normal cheesecake, but that just means you can eat more of it, right? Because of the Greek yogurt addition, these cheesecakes will crack on top, but that’s no problem because you’ll be covering up the tops anyway.
Please note that if you don’t want to make the berry filling for the top (which you totally should because it just makes these things awesome), you’ll probably want to add more sweetener to the cheesecake filling to counter the tang that the Greek yogurt can bring out.
And while we’re on the subject of toppings…feel free to substitute other berries for the blueberries. Raspberries would be very yummy, not to mention Valentinesy. Alternately, you could skip the berry topping and top the cheesecakes with whipped cream, or pudding of some sort, or chocolate, or all three… Actually, if I would’ve had fresh strawberries, I so totally would’ve topped the cheesecakes with chocolate-covered strawberries.
Don’t let the recipe scare you; it’s actually super-easy and each step only takes a few ingredients. I’m just wordy.
You can pin this recipe by clicking the “Pin it” button on any of the images, or you can snag my official pin here.
Don’t feel like making individual cheesecakes? My mom doubled the recipe and baked in a 9×13″ pan for 35 minutes. Delicious!
Want a full-size cheesecake that’s fluffier? Check out my New York Style Cheesecake recipe here!
You can find a cleaned-up version of this recipe in my cookbook, Necessary Food.
- 4 T butter, melted
- 1 egg
- 4 packets Truvia (3 tsp., or use 1½ tsp. THM Super Sweet Blend)
- ⅓ cup coconut flour
- ⅓ cup almond flour
- 8 oz. cream cheese (I suggest using full fat), softened
- 1 cup Greek yogurt
- 2 eggs
- 2 tsp. vanilla extract
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ½ cup blueberries (I used frozen)
- ½ cup water
- Scant ¼ tsp. glucomannan
- 2 doonks THM Pure Stevia Extract Powder
- 1½ oz. 85% dark chocolate
- Truvia for sprinkling
- Line a standard 12-hole muffin tin with paper liners. Combine the crust ingredients, divide evenly among the 12 liners, and press the crust into the bottom of each liner. Bake at 350 degrees F for 8 minutes or until lightly browning around edges. Let cool while you mix up the filling.
- Using a hand mixer, beat the softened cream cheese until fluffy. Add the other ingredients and mix until well-combined and smooth. Divide among the 12 liners on top of the pre-baked crusts and shake the pan to smooth out the tops. Bake at 350 degrees F for approximately 25 minutes or until the cheesecakes are set on top, a toothpick comes out cleanly, and the edges are starting to lightly brown. Remove from the oven (don't worry, they'll fall down and look normal) and let cool. Refrigerate until chilled through completely.
- Meanwhile, make the berry topping. Add the berries and water to a saucepan over medium-high heat. Whisk in the glucomannan a little at a time so it doesn't clump. Continue cooking and whisking until the sauce thickens. It will thicken more once it's cool, so don't worry if it's not quite as thick as it should be. Take it off the heat and whisk in the sweetener. Let the berry topping cool, then put it in the refrigerator to chill until you're ready to assemble the cheesecakes.
- Make the chocolate heart decorations, if desired. Melt the unsweetened baker's chocolate (if you don't know how to do this, Google a demo). Put wax paper on a cookie sheet and using a spoon, drizzle the chocolate into heart shapes. Let set out on the counter for a little while until partially set up. Sprinkle with Truvia for a "sugar" look. Put the pan in the refrigerator to firm up completely until you're ready to assemble.
- When everything is chilled through, you can assemble the cheesecakes. Pour a little berry sauce onto each cheesecake and top with a chocolate heart (you'll need to press it down into the cheesecake to get it to stay upright). Keep refrigerated. Serve to your true love on Valentine's Day. Makes 12 mini cheesecakes.
Feel free to substitute other berries of choice for the blueberries. Mess around with other topping ideas as inspiration strikes, but if you're not going to use a berry filling on top, you might want to add more sweetener to the cheesecake filling. Chocolate-covered strawberries would be really cute on top of these cheesecakes.
Suggested products:
- Truvia
- THM Pure Stevia Extract Powder and Sweet Blend can be purchased from the Trim Healthy Mama online store.
- Coconut flour
- Almond Flour
- Glucomannan
If I wanted to do this as a cheesecake what size pan would I use. 8×8?
That would probably be about right. My mom has made a double batch in a 9″x13″ pan before. Or you could try this cheesecake recipe! It’s my favorite: https://www.briana-thomas.com/black-raspberry-cheesecake-22nd-birthday-cake/
Can you freeze the cheesecakes and save for another meal?
They keep well in the fridge for awhile, but cheesecake generally freezes well, yes. I’m not sure how the berry topping would thaw, though. You may want to just freeze the cheesecake part.
These look super-cute! I’d like to make these ahead – do they store ok in the freezer? Any tips appreciated! Thanks! 🙂
I haven’t tried freezing them, but in my experience cheesecake freezes OK but is better fresh. It tends to get a bit watery when frozen and thawed. However, they would keep a few days in the fridge just fine (and actually get better once they are refrigerated a few days!).
These are so lovely! Mini desserts are so precious but the chocolate heart details puts these over the top! I’ve included a link to this recipe in my Valentine’s Day recipe round-up.
What could I substitute for the almond flour? I’m allergic. 🙁
Hi Lisa! You could try substituting another low-carb flour (like more coconut flour), but the texture is going to change somewhat. You can generally substitute flaxmeal and almond flour as a 1:1 ratio, but you might be able to taste the flax. You could try using more coconut flour, but use a little less than the 1/3 cup called for as it’s a thirstier flour. One of these days I’m going to get around to substituting my Baking Mix (which is nut free) for the flours in this recipe.
these look amazing! can’t wait to try them!
I love your mini cheesecakes with blueberries. They look so cute with the chocolate heart! Thanks for the recipe!
Want to save this!
Hi. Can you tell me what “Scant” is? This recipe looks great. I’m just not familiar with that item.
“Scant” means “a little less.” So a scant teaspoon would be a little less than a teaspoon.
These are the sweetest little Valentine’s inspired desserts ever. I just love your beautiful presentation of them!
Thanks Thalia. That means a lot coming from you. 🙂