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!
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
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:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Marlene says
I made these for my 80 year old mother and she absolutely loved them! They were delicious !!! We will definitely be making these again.
Karly Campbell says
Glad you gave them a try!
Katherine says
How long would you cook these if in the 48 mimicupcake pan. The little bite size
Karly Campbell says
I haven’t tried, so I can’t say for sure. I’d probably start watching them at the 10 minute mark and pull them out when just slightly jiggly.
Fitoru fitness says
My family loves cheesecakes. Thank God for this post. Now I can have some fun with new recipes!
Karly Campbell says
Enjoy!
Karen Byers says
this recipe calls for a half of cup of sweetener like monk fruit. I have monk fruit extract. How much would I use in this recipe karen
Karly Campbell says
Hi Karen! I’ve never tried using the extract in place of the granulated sweetener here. I’m not sure how the consistency would work or how much extract you’d need to use.
Nicole Knoph says
I just put all of the ingredients in my app and got about 11.5 grams of net carbs. I checked it in another calculator and got the same.
Karly Campbell says
Hi Nicole! There are 8 grams of sugar alcohols and 11 grams of total carbs.
Nicole Knoph says
You are so right! I’m so sorry! Is there an app that will account for the sugar alcohol?
Karly Campbell says
I believe that Carb Manager does. 🙂
Karen says
Can I substitute Splenda granules or Stevia in the Raw (cuz that’s what I have) in the same amount? Only baking these for my diabetic sister-in-law so she has something for dessert during our Xmas dinner, while the others have regular sugar desserts. I would prefer not to add another bag of sugar-substitute in my cupboard. Based on all the positive comments, ‘m looking forward to making these for her. Thx!
Karly Campbell says
Hi Karen! I don’t use either of those products, but if they both measure 1:1 like sugar, either would be fine.
Becky says
Hi! Just wondering if you can make these without the muffin papers or if it would be too difficult to get them out of the pan? Just got back from the grocery store with all the ingredients – but forgot the muffin papers!
Karly Campbell says
I’m not sure how well they’d pop out of the muffin. Be sure to grease really well if you give them a try. 🙂
Victoria says
Oh my fucking gosh!!!! These were amazing. Even the non keto people loved it. I’m going to try this recipe again but with sweet potato
Karly Campbell says
Yay!! So glad!
Val Ramun says
OMG just made this for thanksgiving. It was amazing!! I double the recipe and made whole cheesecake in spring form pan (per comment above). Baked for about 1hr 20 min so delicious!!! I loved it husband loved it. Topped with whipped cream per recipe I can’t stop bragging about this cheesecake.
Karly Campbell says
Awesome!! So glad it was such a hit and thanks for sharing how you made it into a large one. 🙂
Kathy says
There is an obvious blank space right below the pumpkin puree ingredient where it looks like the sweetener amount should be, at least on my computer. Crazy! But thanks so much for your prompt response. I ended up using 1/2 c of monkfruit sweetener, but only after taste testing. Not a bad thing except for the raw eggs in the mix. But so far I am doing well, so here’s to a very happy and tasty Thanksgiving!
Karly Campbell says
Oh, strange. It’s a link so it’s a lighter green color vs. black like the rest, but it definitely shows. Might need to adjust your monitor brightness/color. 🙂
Kelly says
Ok I have no idea what happened because I followed everything exactly like the recipe said but my muffins feel about 1/2 flat and they are very gooey in the middle. The taste is really good but they definitely didn’t turn out right. Any thoughts or suggestions? Thanks
Karly Campbell says
Hi Kelly! It sounds like you didn’t bake them quite long enough. Some ovens run hotter/cooler than others so you just want to be sure you leave them in until they’re just SLIGHTLY jiggly in the center. 🙂
Kelly says
Thanks for your response. I do think that was it because I stuck them back in there for a few more minutes and they turned out ok but still “fell” pretty flat. However, having said all that, they tasted awesome and everyone one of them disappeared rather quickly.
Michele says
Hi there, what is the net carb per serving? Do you deduct all the sugar alcohol and the fiber?
Karly Campbell says
Hi Michele! This recipe has 3 net carbs per serving. I deduct fiber (there was 0 in this recipe) and sugar alcohols (8g). I deducted all of the sugar alcohols because they were erythritol based which has zero effect on glucose or insulin.
Kathy says
I am trying to make these right now, and just noticed there are no ingredient amounts listed for the sweetener in either the blog or the recipe. This is very frustrating to say the least, considering it’s the day before Thanksgiving. Please, the type of sweetener (Iooks like monkfruit from the comments) and amount.
Karly Campbell says
Hi Kathy! I’m sorry you’re having a hard time. The recipe lists 1/2 cup of sweetener. It’s found directly under the measurement for the pumpkin, so I’m not sure why you aren’t seeing it. Happy Thanksgiving!
Ellen says
I just made these and they are delicious! My cakes are half the thickness of the picture once they cooled, what happened?
Karly Campbell says
Hi Ellen! Not sure what would have happened…did you use the full recipe and fill 12 standard muffin wells?
Tin says
If I were to make this as a whole cheesecake pie, how long will I bake this for?
Karly Campbell says
It will be pretty thin in a springform pan unless you double it. If you double it, it’ll probably take 50-ish minutes. Just keep an eye on it and pull it out when the center is just slightly jiggly.
JC says
Holiday Greetings,
Made these with Monkfruit in the Raw sweetener. I used between a third and a half a cup and they seem really overly sweet…….I looked up the conversion and they call for a half a cup of monk fruit sweetener to every cup of sugar. Traditional cheeses cake has a cup so I thought I was spot on. Any advice??
Karly Campbell says
Hi JC! Sorry to hear these are too sweet for you. Monkfruit in the Raw is actually mostly maltodextrin with a bit of monkfruit extract mixed in. (So misleading, I know!) My guess is that it tastes sweeter than most types of monkfruit based sweetener because of that. I use Lakanto which is erythritol based and measures like sugar. There’s not much you’ll be able to do to save this batch unfortunately, but you could try again and cut the sweetener in half.
Heather says
Hi Karly! I can’t wait to make these:) Thinking about subbing Swerve instead of the monkfruit… Do I need to get the Swerve Granular? Swerve confectioners? or Brown Swerve?
Thanks!
Karly Campbell says
Hi Heather! I used the granular monkfruit here, so it should be the same for Swerve.
Isabella says
Standard muffin tin? Like the big ones? How full do we fill each cup?
Making these for thanksgiving, I’m super excited and want to make sure it’s perfect!
Karly Campbell says
Hi Isabella! A standard muffin tin will have 12 muffin wells. I used a large cookie scoop to evenly portion it, but as long as you just portion it out between the 12 muffin wells, it’ll be perfect.
Claudia Dubuque says
HI…getting ready to cook these babies. Can they be frozen?
Karly Campbell says
Hi Claudia! I’ve never frozen these, but traditionally, cheesecake freezes really well. I think this will work just the same. 🙂
Helen Willis says
Made these earlier today as a trial run for Thanksgiving and they were AMAZING!! MY husband couldn’t help himself!! I had to hide the rest! Lol!! Thankyou for sharing this recipe!!
Karly Campbell says
Haha! Love it! Glad they’re a hit. 🙂
Amrita Choudhury says
Hi Karly – so, I made these. They smell ah-mazing. The crust tastes really good too. But the insides feel a bit too soft and gooey. Is the texture supposed to be like that, or is it possible that I have undercooked them?
If undercooked, I would really really appreciate any input as to how to salvage them. I am really looking forward to enjoying them and have put a lot of effort into this
Thanks in advance
Karly Campbell says
Hi Amrita! So glad you gave these a try! They should have the traditional texture of cheesecake. Have you cooled them completely already? If not, they will firm up a bit in the fridge. If they’ve already completely chilled and they’re still too soft, there’s not much you can do to save this batch. Next time, just cook for a few extra minutes. They centers should be just slightly jiggly when you remove from the oven. Hope that helps!
Rachel says
I’m cooling these babies as I’m typing this. My house smells so good atm! I made it with crust from your cobbler recipe. Just one question, how much net carbs will it add per serving now that I added the crust? Thank you!
Karly Campbell says
Hi Rachel! If you used the full batch of crust divided between 12 muffins, it’ll add just under 1 net carb per serving. 🙂
Rachel says
Thank you so much! Hit the spot for my pumpkin cheesecake craving! Can’t even tell it’s low carb… this recipe is a keeper. Thank you again.
Karly Campbell says
That’s so great to hear, Rachel!
Carrie says
Hi there. I want to make a full cheesecake and not muffins. Should I double the recipe or what else is needed to make a large cheesecake in spring pan. Thanks!
Karly Campbell says
Hi Carrie! You’d likely want to double the recipe and bake for 50 minutes or so, until the center is just slightly jiggly.
Daisy says
Can you use swerve
Karly Campbell says
Yep, Swerve will work just fine.