Keto Pumpkin Cheesecake made extra easy and adorable in a muffin tin! This mini pumpkin cheesecake recipe turns out perfectly smooth and creamy every time with loads of pumpkin flavor and just 3 net carbs per serving!
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Every time we get a slightly chilly breeze rolling through here, I immediately look up the weather.
“Is this it? Is this the week we’ll get down into the 70s or even 60s? Can I really bake with pumpkin and not get looked at funny?”
You see, I believe that pumpkin is good all year, but other people seem to want to reserve it for fall only. I’m not sure how y’all live without our keto pumpkin bars all year long, to be honest.
So last week we had a bit of a chill in the morning air and I headed straight to the kitchen to whip up some keto pumpkin cheesecake.
Isn’t autumn the best?!
Ingredient Notes:
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Cream Cheese – Be sure to use the brick cream cheese and not the tub of whipped cream cheese. You’ll also want to make sure the cream cheese is fully at room temperature to prevent lumps in your cheesecake.
Pumpkin Puree – Use 100% pure pumpkin. Be careful not to buy the pumpkin pie filling as it has sugar, dairy, and other ingredients added.
Eggs – They’ll help bind all the ingredients in the keto pumpkin cheesecake and hold it together while it bakes.
Sweetener – We use and love Lakanto products. We’re using their original sweetener in this recipe. It bakes and tastes like real sugar with no impact on blood glucose, so it can be counted as ZERO net carbs! Swerve is also a great option!
Pumpkin Pie Spice – You can use the store bought kind or follow the link to try a homemade pumpkin pie spice recipe!
Vanilla Extract – For flavor!
Salt – Just a pinch!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
Helpful Tools:
Muffin Tin – A standard sized 12-well muffin tin is needed for baking the mini pumpkin cheesecakes!
Paper Liners – Along with the muffin tin it’ll be very helpful to use some parchment paper liners to keep from sticking.
Electric Hand Mixer – This will make your life so much easier for pretty much any baking recipe!
It’s easy to overdo it when eating something rich and sweet like cheesecake! These mini cheesecakes are the perfect way to control your portions.
Pumpkin and cheesecake just work. It’s a great fall dessert!
Cheesecake is our favorite type of low carb dessert, because the cream cheese does an amazing job of masking any ‘fake’ sweetener taste! No one even realizes these are low carb!
How To Make Mini Pumpkin Cheesecake:
Crust – Cheesecake might sound a bit tricky, but it’s one of the easiest desserts to make when you go mini! No springform pans to fuss with or worrying about water baths and all that nonsense.
We’re totally skipping the crust in this recipe – we COULD do an almond flour crust, but I prefer these without. Pure creamy pumpkin cheesecake goodness.
If you want a crust, use the topping from my keto blackberry cobbler and divide it evenly between the 12 muffin cups and press it in. No need to parbake – it’ll bake with the cheesecake.
Batter – To make the cheesecake batter, you’ll want to start with room temperature cream cheese. This is very important to get the right texture in your cheesecake. If your cream cheese is too cold, it will be lumpy and no amount of beating the mixture will take those lumps out.
Mix together the cream cheese and eggs until smooth and creamy.
Pumpkin – Next, add in the pumpkin, sweetener, pumpkin pie spice, and vanilla. Go ahead and beat together all those goodies until the batter is smooth and creamy. Don’t overmix – just mix until all combined.
Scoop – Spoon the batter evenly between 12 muffin tins. I used a large cookie scoop to make portioning out the batter and filling the tin super easy. If you’ve read this blog for long, you’re probably tired of hearing about cookie scoops, but I seriously use them all the time. They’re so useful for way more things than cookies!
Bake – These low carb pumpkin cheesecake bites bake in just 20 minutes.rnrnWe like cold, creamy cheesecake, so we let these cool completely on the counter before popping them in the fridge to get nice and cold.
How To Serve Low Carb Pumpkin Cheesecake:
With a dollop of whipped cream and a light sprinkling of cinnamon, of course!
Check out my homemade keto whipped cream recipe!
Of course, the spray can of whipped cream is fine too – just 1 carb per tablespoon and it’s easy peasy. 😉
FAQs:
You’ll want to let these cool completely on the counter before placing them in air-tight container in the refrigerator. These will last in the fridge for 5 days.
If you’d like to keep these mini cheescakes for longer, wrap them well and freeze them for up to 3 months. Thaw overnight in the fridge before serving.
Any sweetener that bakes at a 1:1 ratio to table sugar should work just fine in this recipe. Please keep in mind this was tested with Lakanto sweetener and other sweeteners may leave an aftertaste or cooling effect when used.
More Keto Pumpkin Recipes:
- Pumpkin Chaffles
- Air Fryer Pumpkin Seeds
- Keto Pumpkin Mousse
- Keto No Bake Pumpkin Pie
- Pumpkin Noatmeal
- Pumpkin Chaffle Cake
Be sure to try this pumpkin cream pie and these pumpkin pie cupcakes too!
Keto Pumpkin Cheesecake
Ingredients
- 16 ounces cream cheese room temperature
- 2 large eggs room temperature
- 1/2 cup pumpkin puree
- 1/2 cup sweetener such as monkfruit
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners.
- Beat together the cream cheese and eggs until smooth and creamy.
- Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
- Pour the batter evenly between the 12 muffin wells.
- Bake for 20 minutes or until just slightly jiggly in the center.
- Cool completely on the counter before transferring to the refrigerator to finish cooling.
Kim Sunderland says
Thinking of making this in ramekins set in a water bath. Any input would be very appreciated!!
Karly Campbell says
Hi Kim! I think these would bake great in ramekins. Adjust the time as needed since you’ll likely add more batter to a ramekin than what goes in the muffin wells. 🙂
Susan Huberman says
These look amazing. My husband loves cheesecake but is not a fan of pumpkin. Would these work without the pumpkin?
Karly Campbell says
Yep, just leave out the pumpkin and pumpkin pie spice. 🙂
Mary Z says
Has anyone done these in the actual mini tart pans? I want to take these to a party and do 24 tiny mini’s. Just wonder about the bake time. Thanks! 🙂
Kim Sunderland says
Hey Mary – did you try it in the tart pans yet? I’m considering ramekins…..
Mary Z says
Hi! Yes, I did. I put around a tablespoon of the batter in each one and baked for 12 minutes. Perfection! I used a pecan almond crust, so if you don’t use a crust you could use a little more batter.
Maureen E. says
Would the batter come out smoother if you used the Lakanto powdered sweetener instead of the classic? Do you think it would work the same, and would you use the same amount as you did of the classic?
Karly Campbell says
Hi Maureen! The batter should come out smooth if your cream cheese is at room temperature. The sweetener shouldn’t affect it.
Gretchen says
these were amazing, totally saving this one! subbed 1/2 of the sweetener with 1/2 tsp of liquid stevia and they still turned out great! thanks for sharing!
Kallie says
I made these and the flavor was amazing but the fell! The only deviation to the recipe I made was I used home made pumpkin puree! Not sure what cause it, any ideas?
Karly Campbell says
Hi Kallie! I’m not sure if the homemade pumpkin puree would have contributed or not. If it had a lot of moisture, it could have – canned is very thick and not too wet. They also may not have baked quite long enough. Perfect excuse to add the whipped cream. 🙂
Melissa Gallo says
ok.. so I made these yesterday and they were so amazing!!! I did add a crust of walnuts and almonds cooked in a pan with butter for about 6 minutes and pressed into muffin liner. I must say they were amazing!
Karly Campbell says
That crust sounds like the perfect addition!
Ellen McVay says
Hi Karly, I’m so allergic to mockfruit and I too have pups so I’m not wanting to use Xytol if at all possible. What is your recommendations for another sweetener. I love pumpkin cheesecake and your recipe looks delicious!
Karly Campbell says
Hi Ellen! Have you tried Swerve? I believe it’s 100% erithrytol but double check to be sure. 🙂
Katie says
Mine came out oddly crunchy. I suspect the monkfruit sweetener didn’t dissolve. Has this happened to anyone else? I want to make these again, but I’m not sure how to fix the issue next time… Any advice would be appreciated! Flavour-wise, they were great!
Karly Campbell says
Oh, interesting…yes, I bet it was an issue with the sweetener. Maybe the brand you used? I haven’t had that issue using Lakanto or heard from anyone else that had this issue.
Heidi says
I made these, ummmm sooo good. I didn’t make as mini individuals, I made in a 9×5 loaf metal nonstick pan, still cut into 12 pieces to keep macro count. I cooked same temp but for 27 minutes and in a toaster oven, yes a toaster oven. I did cover the pan with a tented piece of foil for the first 20 minutes as to not brown the top given it’s so close to the burner in a toaster oven. I did add little extra cinnamon, clove and nutmeg to the batter, as I really like the spice to come forward. Try it, I think you’ll be happily pleased.
Barb says
Delicious! I subbed 1/8c. erythritol for the monkfruit, and topped with whipping cream also sweetened with erythritol. I’ll be making these again 🙂
Michele D Chenault says
Hi Karly! Thanks for this delicious recipe! I have a question about the carb count. It says there are 11 carbs, but only 3 net carbs. Is this correct? Please advise as they are very tasty, but I’m not sure they will be worth 11 carbs. Thanks!
Karly Campbell says
Hi Michele! The total carbs is 11, but I’ve subtracted the erythritol (which is very low on the glycemic index and doesn’t cause a spike in insulin) and the fiber to get the net carb count of 3. If you use a different sweetener, your carb count may vary.
Sarah says
Can you put these in one big pan?
Karly Campbell says
I’m sure you can, but I haven’t done so so I can’t help with the bake time.
Mandy S. says
Could u make it into a pumpkin roll like that??
Tricia Hershfeld says
What is the serving size and net carb count?
Karly Campbell says
The full nutrition information is located in the recipe card. 🙂
Maya Swanson says
Are they supposed to be soft in the middle right out of oven?
Chad Campbell says
They should be just slightly jiggly still.
Gail Trask says
These are our new favorite dessert and BREAKFAST! Thanks for the yummy recipe.
Karly Campbell says
So glad to hear that! We just love them!
Carly says
Hi Karly with a K! 🙂 Do you know if this would work with similar species of squash? I’m currently living in the EU where traditional pumpkins aren’t available, but we have something very similar.
Karly Campbell says
Hi Carly with a C! Haha! I think it would likely work if these are something you’d make a ‘pumpkin’ pie with! Just be sure to drain the liquid well…fresh pureed squash/pumpkin has so much more liquid than canned. 🙂
Barb says
I am anxious to try these. I use stevia alot-any suggestions on subbing that for the monkfruit?
Karly Campbell says
Hi Barb! The monkfruit is a 1:1 swap for sugar. I’m not sure how stevia swaps, but assuming it’s 1:1 then you could just go ahead and use that.
Allison says
So they didn’t come out very sweet.. and I made 12 of these. What can I do to save these things? I put so much work into them and the amount of sweetener just wasn’t enough for me. I used Erythritol. Suggestions or should I just toss them?
Karly Campbell says
Hi Allison! You could try finding a sweeter topping for them – maybe a sugar free caramel sauce to go with the whipped cream?
Allison says
Oh great idea! Thank you. I love your recipes so much!
Jessica Olivia says
Wow!! Absolutely delicious..and easy to make.
Veronica says
What kind of pumpkin purée do you use?
Karly Campbell says
Just 100% pure pumpkin.
Betsy says
Can these be frozen, Karly?
Karly Campbell says
Yep! The ‘how to store’ section in the blog post has all the details. 🙂
Betsy says
Thank you! I must have missed that in my hurry to get to the recipe. 🙂 Have a great day!
Tara says
Just made was making these muffins but I’m confused- you say mini muffins but you muffin pan is full sized on affiliate link? So is serving mini muffin pan serving or one regular size muffin?
Thanks can’t wait to taste these
Karly Campbell says
Hi Tara! These are made in regular muffin tins…they’re called mini because they aren’t a full sized cheesecake. Sorry that was confusing! 🙂
Magriet says
Hi Karly, what spice is a good substitute for the pumkin pie spice please? I can’t find pumpkin pie spice.
Karly Campbell says
Hi Margriet! Pumpkin pie spice is just a mix of cinnamon, nutmeg, ginger, and cloves. There are lots of homemade versions out there if you wanted to look up the measurements. 🙂
Tennielle Whitaker says
Hi. Thanks so much for this super easy recipe! Mine just came out of the oven & I used 1/4c pyure for the sweetener (it’s a stevia erythritol combo which tends to be super sweet) smells awesome.. also made easy whipped cream to pipe on the minis later. I’ll keep you all posted on the final taste test.
Karly Campbell says
Hope you enjoy!