Get the Recipe: Mini Pumpkin Cheesecake
These Mini Pumpkin Cheesecakes are the perfect dessert for those fall gatherings. They blend the rich, creamy flavor of cheesecake with the amazing sweet flavors of fall! Better yet, the recipe is super simple and leaves little to clean up!
Ingredients
Crust
- ¾ cup gluten-free graham cracker crumbs OR Highkey cookie crumbs if keto
- 1 tbsp brown sugar or brown sugar monkfruit
- 3 tbsp unsalted butter, melted
Filling
- 8 oz cream cheese, softened to room temperature
- ⅔ cup pureed pumpkin
- ½ cup granulated sugar OR monkfruit
- ½ cup brown sugar OR brown sugar monkfruit
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
Equipment
- Muffin Pan 12-count
Instructions
- Preheat oven to 350 degrees and line a 12-count muffin tin with liners.
- Combine the crust ingredients in a medium bowl until well combined. Press the crust mixture evenly into the muffin tin (about 1 ½ tbsp of the mixture in each).
- In a mixing bowl, cream together the softened cream cheese, pumpkin, ½ cup granulated sugar, and vanilla until smooth and creamy.
- Add the brown sugar, eggs, cinnamon, ginger, nutmeg, and salt and blend until smooth.
- Scoop about ¼ cup of the mixture into each muffin tin. Bake for 25-28 minutes.
- Allow the cheesecakes to cool at room temperature for about 30 minutes, then place in the refrigerator for 3 hours to allow them to set.
- Serve with whipped cream and a dusting of cinnamon or pumpkin pie spice if desired.
Notes
- Keto-friendly ingredient options included.
- I used a shot glass to press the crust evenly into the muffin tin. Otherwise, you can use your hands or the back of a spoon.
- Store leftovers in the fridge for up to 3 days. They need to be fully chilled before being served.
- Total recipe time does not include the cooling time.
- This recipe makes 12 mini cheesecakes. Each serving is 1 mini cheesecake and has 2.8 net carbs each with the keto ingredients.
Serving: 1 Mini Cheesecake (nutrition reflects keto ingredients), Calories: 137kcal, Carbohydrates: 3.7g, Protein: 3.2g, Fat: 11.6g, Cholesterol: 62mg, Sodium: 155mg, Fiber: 0.9g, Sugar: 2.3g
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