I am super excited about these mini Paleo cheesecakes!  I have always loved cheesecake since it is so rich and creamy.  These Paleo mini cheesecakes are every bit as rich and indulgent as their dairy filled counterpart.  Let’s get to baking!

Why You’ll Love This Recipe

  • These mini Paleo cheesecakes are the perfect size!
  • They are smooth, creamy and rich.
  • Unlike most cheesecake, these are Paleo and gluten free.
  • The dairy free cream cheese is delicious.
  • The salted caramel instantly elevates these mini cheesecakes.
  • Check out this Gluten Free Cheesecake for another delicious recipe!

Ingredients & Substitutions

The bottom crust is made with almond flour, melted ghee or butter, and coconut sugar. I do not recommend substituting the almond flour. Both melted ghee and butter work well. Coconut sugar adds a great natural sweetness.

The cheesecake layer is made from dairy free cream cheese, eggs, coconut sugar and vanilla extract. Kite Hill dairy free cream cheese is smooth and creamy. I highly recommend it! The eggs help bind the cheesecake layer together. Do not replace eggs. Coconut sugar adds sweetness while vanilla extract adds a great classic vanilla flavor.

The salted caramel is made from coconut cream, maple syrup, vanilla extract, ghee or butter and sea salt. Coconut cream is thick, creamy and comes in a can. If you only have full fat coconut milk, refrigerate it. Then scoop out only the top hardened part in the can.

Whipped coconut cream is totally optional but delicious! It is made from coconut cream, maple syrup and vanilla extract.

How to Make

Step 1

First, line a muffin tray with paper liners.  Then, preheat oven to 350 degrees Fahrenheit.

Step 2

Make the bottom crust first.  Add all ingredients to a large mixing bowl and stir until combined.  Mixture will be a little bit crumbly. After, press this mixture into the bottom of each muffin liner and press down inside each one (using your hands or a small shot glass).

Step 3

Then, bake the bottom crust for 5 minutes then remove from oven and set aside to make the filling.

Step 4

To make the cheesecake filling, be sure cream cheese is at room temperature.  If it’s cold, it won’t mix properly.  Then, add all ingredients to a stand mixer and mix until smooth and uniform.  You may have to stop and scrape down the sides of the bowl with a spoon or spatula.  Keep mixing until smooth and uniform.  Finally, pour this mixture down into each muffin liner on top of the baked crust.

Step 5

Return muffin pan to the oven and bake for 20 to 21 minutes or until cheesecake is set in the middle.  Remove from oven and set aside.  After 5 minutes, carefully remove each cheesecake to a cooling rack.

Step 6

To make the salted caramel, add all ingredients (except sea salt) to a skillet over low medium heat and stir consistently.  Once bubbling, turn down heat to low and allow mixture to simmer for 10 minutes or until thickened.  Continue to stir to prevent burning.

Step 7

To make coconut whipped cream, add ingredients to a KitchenAid and whip for 2 minutes until fluffy.

Step 8

Once cheesecakes are cooled completely, top with a spoonful of caramel sauce.  Lastly, sprinkle sea salt over caramel and then top with whipped cream.

Mini Paleo cheesecake with salted caramel topping

Expert Tips & Tricks

For best results, follow this recipe exactly.

Be sure to pack the bottom crust into the muffin liners fully.

Use room temperature, softened dairy free cream cheese. Otherwise, it will not beat together with the other ingredients.

Beat the cream cheese layer until fully smooth and creamy. Beat until no clumps of cream cheese remain.

Watch salted caramel sauce closely. Due to its sugar content, it can easily burn. Allow caramel to cook down until thickened.

How to Make Homemade Paleo Caramel

To make the caramel sauce, add all ingredients to a skillet over low medium heat. 

Once bubbling, turn heat to low and let simmer, stirring consistently. 

Let caramel simmer for 10 minutes or until thickened before removing from heat. 

Once cheesecakes have cooled completely, top each one with a spoonful of caramel sauce. 

Sprinkle with sea salt if desired. 

Finally, make homemade whipped cream and top each cheesecake with it.

How to Serve & Store

Serve mini Paleo cheesecake once cooled. Top with caramel sauce and whipped coconut cream.

They are also delicious topped with melted chocolate!

Store in the fridge for up to 4 days. For storing purposes, do not top with caramel until ready to eat.

Freeze (without caramel on top) for up to 1 month.

You May Also Like

If you make this mini Paleo cheesecake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Paleo Mini Cheesecakes on parchment paper.
At a Glance:
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Get the Recipe: Mini Paleo Cheesecakes

These mini Paleo Cheesecakes are rich, decadent, and creamy! You'd never guess they are both gluten free and dairy free. These mini cheesecakes are the perfect little dessert!
5 from 2 votes
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Ingredients

12 servings

Bottom Crust

Cheesecake Layers

Salted Caramel

Whipped Coconut Cream

Instructions 

  • First, line a muffin tray with paper liners.  Then, preheat oven to 350 degrees Fahrenheit.
  • Make the bottom crust first.  Add all ingredients to a large mixing bowl and stir until combined.  Mixture will be a little bit crumbly. After, press this mixture into the bottom of each muffin liner and press down inside each one (using your hands or a small shot glass).
  • Then, bake the bottom crust for 5 minutes then remove from oven and set aside to make the filling.
  • To make the cheesecake filling, be sure cream cheese is at room temperature.  If it's cold, it won't mix properly.  Then, add all ingredients to a stand mixer and mix until smooth and uniform.  You may have to stop and scrape down the sides of the bowl with a spoon or spatula.  Keep mixing until smooth and uniform.  Finally, pour this mixture down into each muffin liner on top of the baked crust.
  • Return muffin pan to the oven and bake for 20 to 21 minutes or until cheesecake is set in the middle.  Remove from oven and set aside.  After 5 minutes, carefully remove each cheesecake to a cooling rack.
  • To make the salted caramel, add all ingredients (except sea salt) to a skillet over low medium heat and stir consistently.  Once bubbling, turn down heat to low and allow mixture to simmer for 10 minutes or until thickened.  Continue to stir to prevent burning.
  • Once cheesecakes are cooled completely, top with a spoonful of caramel sauce.  Lastly, sprinkle sea salt over caramel and then top with whipped cream.

Notes

  • Press bottom crust into the muffin liners well.
  • Use room temperature cream cheese.
  • Beat cream cheese layer until fully smooth and creamy.
  • Watch caramel sauce closely to prevent burning.
  • Wait until mini cheesecakes are fully cooled before topping.
  • Store in the fridge for up to 4 days.
Calories: 425kcal, Carbohydrates: 21g, Protein: 7g, Fat: 37g, Saturated Fat: 23g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 175mg, Potassium: 221mg, Fiber: 2g, Sugar: 13g, Vitamin A: 635IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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