No-bake mini French toast cheesecakes layer a buttery, cinnamon-spiced almond crust under a velvety vanilla-maple filling. Each little cup tastes like a decadent slice of French toast with none of the bread. They are perfectly portioned for a make-ahead low-carb breakfast or dessert.
Ever dream of having cheesecake for breakfast? Now you can! These delightful no-bake mini cheesecakes are the perfect guilt-free indulgence to start your day. With a buttery, cinnamon-spiced almond crust and a velvety smooth filling, each bite tastes uncannily like a decadent slice of French toast. They’re perfectly portioned, incredibly easy to whip up, and ideal for a make-ahead breakfast or a sophisticated low-carb dessert.
Ingredients
• For the Cinnamon-Almond Crust
• 2 tablespoons / 14g (0.49 oz) blanched almond flour
• 2 tablespoons / 16g (0.56 oz) crushed roasted almonds
• 2 tablespoons / 24g (0.85 oz) confectioners’ style sweetener
• 2 tablespoons / 28g (0.99 oz) unsalted butter, melted
• 1 teaspoon / 3g (0.11 oz) ground cinnamon
• For the French Toast Filling
• 1 teaspoon / 3g (0.11 oz) grass-fed powdered gelatin
• ¼ cup / 48g (1.69 oz) confectioners’ style sweetener
• ½ cup / 120ml (4.1 fl oz) unsweetened almond milk
• 1 (8-ounce) / 226g (8 oz) package cream cheese, softened
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract, or seeds from 1 vanilla bean
• 1 teaspoon / 5ml (0.2 fl oz) maple extract
• Whole roasted almonds, for garnish
Instructions
1. Prepare the Crust: In a small bowl, mix together the almond flour, crushed almonds, sweetener, melted butter, and cinnamon until the mixture resembles wet sand.2. Form the Base: Divide the crust mixture evenly among 8 (2-ounce) dessert cups, about 1 heaping tablespoon each. Use your fingers or the back of a spoon to press the mixture firmly into a flat, even layer at the bottom of each cup. Set aside.3. Activate the Gelatin: In a small saucepan, whisk together the powdered gelatin and sweetener. Pour in the almond milk and heat over medium-high heat, stirring constantly, until the mixture is hot and the gelatin has completely dissolved, about 1-2 minutes. Do not let it boil. Remove from heat.4. Create the Filling: In a large bowl, use a hand mixer on medium speed to beat the softened cream cheese, vanilla, and maple extract until completely smooth and creamy.5. Combine and Fill: With the mixer still running on low, slowly and gradually stream the hot gelatin mixture into the cream cheese. Continue beating until everything is well combined and silky smooth.6. Chill and Serve: Carefully pour the filling over the crust in each dessert cup. Refrigerate for at least 3 hours, or until firm. Garnish with whole roasted almonds just before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Nutrition Information
• Serving Size: 1 mini cheesecake
• Calories: 250
• Fat: 23g
• Protein: 6g
• Net Carbs: 3g (0.11 oz)
Pro Tips
• for Perfect Mini Cheesecakes
• For a perfectly smooth, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
• To get a firm, compact crust, use the bottom of a small spice jar or a shot glass to press the almond mixture evenly and tightly into the dessert cups.
• To prevent clumps, sprinkle the powdered gelatin evenly over the almond milk in the saucepan and let it sit for a minute to “bloom” before turning on the heat.
• Get creative with toppings! Swap the almonds for a sprinkle of cinnamon, a few fresh raspberries, or a drizzle of sugar-free maple syrup just before serving.
FAQ
Q: Is this no-bake mini cheesecake recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly and low-carb. With an almond flour crust, a confectioners’ style sweetener, and only 3g (0.11 oz) of net carbs per serving, it’s a perfect guilt-free dessert or breakfast for a ketogenic diet.
Q: Can I make this into one large French toast cheesecake
A: Absolutely. You can easily adapt this recipe for a single, larger cheesecake. Simply press the crust mixture into the bottom of a 6-inch springform pan and pour the filling over the top. You will need to increase the chilling time to at least 4-6 hours, or until it’s completely firm.
Q: What can I use instead of confectioners’ style sweetener
A: For the best smooth texture in this no-bake filling, it’s important to use a powdered sweetener. You can substitute the confectioners’ style sweetener with other powdered low-carb options like powdered erythritol or a powdered monk fruit blend in a 1:1 ratio.
Q: How long do these breakfast cheesecakes last in the fridge
A: These no-bake mini cheesecakes are ideal for a make-ahead breakfast. Stored in an airtight container in the refrigerator, they will stay fresh and delicious for up to 5 days. We recommend adding any toppings, like almonds or syrup, just before serving for the best texture.
Pro Tips
- Ensure the cream cheese is fully softened to room temperature before mixing the filling – it is the difference between silky and lumpy.
- For a firm, compact crust, use the bottom of a small spice jar or a shot glass to press the almond mixture evenly and tightly into the dessert cups.
- To prevent clumps, sprinkle the powdered gelatin evenly over the almond milk in the saucepan and let it bloom for a minute before turning on the heat, and never let it boil.
- With the mixer running on low, stream the hot gelatin mixture slowly into the cream cheese so the filling stays silky smooth instead of seizing.
- Get creative with toppings: swap the whole roasted almonds for a sprinkle of cinnamon, a few fresh raspberries, or a drizzle of sugar-free maple syrup just before serving.
Frequently Asked Questions
Can I make these mini cheesecakes ahead of time?
That is exactly how the recipe works. Chill the filled cups for at least 3 hours until firm, and store leftovers in an airtight container in the refrigerator for up to 5 days.
Why is my filling lumpy?
The cream cheese was likely not fully softened, or the hot gelatin mixture went in too fast. Beat the cream cheese smooth first, then stream the warm gelatin in gradually with the mixer on low.
What toppings can I use?
Whole roasted almonds are the garnish in the recipe, but a sprinkle of cinnamon, a few fresh raspberries, or a drizzle of sugar-free maple syrup all work on top.
Are these French toast cheesecakes keto-friendly?
Each mini cheesecake has 23 g of fat and 6 g of protein with 3 g of net carbs, and the crust is almond flour and crushed almonds rather than cookie crumbs.
Recipe card below.
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No-Bake Mini French Toast Cheesecakes
Ingredients
Method
- Prepare the Crust: In a small bowl, mix together the almond flour, crushed almonds, sweetener, melted butter, and cinnamon until the mixture resembles wet sand. 2.
- Form the Base: Divide the crust mixture evenly among 8 (2-ounce) dessert cups, about 1 heaping tablespoon each. Use your fingers or the back of a spoon to press the mixture firmly into a flat, even layer at the bottom of each cup.
- Set aside. 3. Activate the Gelatin: In a small saucepan, whisk together the powdered gelatin and sweetener.
- Pour in the almond milk and heat over medium-high heat, stirring constantly, until the mixture is hot and the gelatin has completely dissolved, about 1-2 minutes.
- Do not let it boil.
- Remove from heat. 4. Create the Filling: In a large bowl, use a hand mixer on medium speed to beat the softened cream cheese, vanilla, and maple extract until completely smooth and creamy. 5.
- Combine and Fill: With the mixer still running on low, slowly and gradually stream the hot gelatin mixture into the cream cheese.
- Continue beating until everything is well combined and silky smooth. 6.
- Chill and Serve: Carefully pour the filling over the crust in each dessert cup.
- Refrigerate for at least 3 hours, or until firm.
- Garnish with whole roasted almonds just before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
