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.
Julie says
I just made these and they are so yummy!
I made a couple adjustments and it still turned out good.
I used:
1 cup of the sweetener instead half because I was craving something super sweet and when I tasted the batter it wasn’t sweet enough at the time.
1 cup of pumpkin instead of half (I had a bunch I needed to use up before it went bad and I was hoping for a more pumkiny flavor)
I added 1/2 cup almond flour
The outcome is very pumpkiny, but maybe a tad too sweet.
Mona says
Hi!
I tried these twice now. Converted into metric measurements (I live in Norway). I used a cream cheese commonly used for cheese cake, 3 small/medium eggs in the last bactch, 2 in the previous. The first time I mixed the batter for quite long, and my cheese cakes ended up taking ages to get done in the oven. Took them out after about 45 minutes. In the second batch I made sure to mix the batter less, still the same result. I used my home made pumpkin puré both times. Might it be the wrong texture? Pumkin puré is not commonly used here so I don’t have a reference. Anyways, thanks for the recipe. The batter is delicious!
Karly Campbell says
Hi Mona! Are you making these cheesecake in a muffin tin? I can’t imagine they’d take that long to bake at that size, but it may have to do with the pumpkin puree. Homemade tends to be a lot more wet than the canned version. Our canned pumpkin is very dense. You could try draining the pumpkin really well, too. It may also be the type of cheese. It’s hard to troubleshoot when I’ve not used the same ingredients, unfortunately. I do have a lot of other cheesecake recipes that you might try – no pumpkin those so you’d at least get an idea if it’s a pumpkin issue or something else.
Diane says
Hi, loved them & 2nd batch is in the oven as I write this! I used Pyure sweetener (1/4 cup) and they were perfect. This batch is going to friends so that I don’t inhale them…thanks for a delightful recipe!
Tammy Clements says
Hi. Is there a way to make this without pumpkin but to make it with chocolate?
Karly Campbell says
Hi Tammy! I don’t have a chocolate version of this and wouldn’t be able to make recommendations without experimenting. You could make the raspberry cheesecake bites and sub out melted sugar free chocolate for the raspberry sauce, though. 🙂
Amber says
I make regular keto cheesecake bites often so I went off your recipe to switch it up for the holiday. They came out amazing exactly how I imagined! Thanku. Happy Thanksgiving
Karly Campbell says
Love to hear that! Hope you had a happy holiday! 🙂
Toni Smith says
Hello, I love the reviews very informative. I have 1 question regarding pumpkin purée, is it can or fresh pumpkin?
Karly Campbell says
We use canned.
Toni Smith says
Thank you for replying! I will be trying this recipe for Thanksgiving.
CHANDA GREAGER says
This was my first keto friendly dessert, it was fantastic! Topped with sugar free whip cream made it even better. Thanks for the recipe!!
Karly Campbell says
So glad you enjoyed it!
Julie says
I just made these and brought them to a friend’s house. I also bought sugar free Cool Whip to put on top and they were really good. The only thing is I wish they were a little sweeter. I used monk fruit as a sweetener and followed the firections. I was thinking about adding some sugar free maple syrup also the next time I make these to add more sweetness. If I do that how much would you reccomend to add to the recipe?
Karly Campbell says
Hi Julie! I haven’t tried adding liquid sweetener to these, so I’m not sure how much you’d be able to get away with. You could probably add a bit more of the monkfruit sweetener without issue though. Lakanto also has drops and just 1-2 drops adds loads of sweetness. 🙂
LG says
Mine are cooling right now. They look perfect and smell wonderful. I can hardly wait to try them later!
Karly Campbell says
Hope you love them!
Beth says
Made these today. Never did set up I finally put them on a different rack & had to bake for one hour. Not sure what I did wrong. Put house sure smells good. Thanks for the recipe
Karly Campbell says
Oh, that’s so strange! Did you use a liquid sweetener, by chance? Or bake them in a different pan or at a different temperature? That’s the only reason I can think that it wouldn’t set up.
Katrina says
Can you tell me how it is only 3 net carbs, when there is 0 fibre. I’m still learning…
Karly Campbell says
Hi Katrina! The 8g of sugar alcohols are deducted. In this case, the sugar alcohols are coming from erythritol which is a safe sweetener that has zero impact on blood glucose. Some people choose not to deduct sugar alcohols and some choose to deduct half, while others are dependent on what type of sugar alcohols they are. It’s pretty standard to deduct 100% of erythritol though. 🙂
K Dio says
Loved these!!!! Thank you!!! Do you know how I could convert this into lemon cheesecake instead of pumpkin?
Karly Campbell says
No, I’m sorry, I haven’t tried making a lemon version.
Elizabeth Lynne Sambucini says
At 11g in carbs how are these keto? When aiming for less than 20g a day… just one of these is more than half your daily intake.
Karly Campbell says
Most people count net carbs and aim for 20 net carbs per day. These have 3 net carbs.
SHERYL P FRENCH says
You subtract the sugar alcohols from total carbs to get net carbs. That brings these down to 3 net carbs.
Amanda says
If i use a 9inch round pan do they still bake for 20mins in oven? I dont have a muffin pan
Karly Campbell says
I’ve never attempted making these in a cake pan. I’m not sure what the time difference would be.
Judy Cranston says
Just made these today and I’m so impressed. Thsnk you for this recipe
Karly Campbell says
So glad you gave them a try, Judy! 🙂
SHERYL P FRENCH says
You subtract sugar alcohols to calculate net carbs. That brings them to 3 without whipped cream.
Courtney says
Terrible, way too much pumpkin pie spice for this recipe. I’ll be throwing the pan away.
Karly Campbell says
I’m sorry this wasn’t to your tastes. We love it with plenty of pumpkin flavor, but you can certainly reduce if you like.
Kimberly Reese says
Thank you for this recipe! I used Allulose instead of the monkfruit and they turned out fabulous. Even my non-keto husband liked them.
Sherry C LiConti says
These cheesecakes were delicious! Thank you for a wonderful and easy recipe. I’m making them for the 2nd time this week.
Joyce Moeller says
I trued these and we really liked them, The centers of them sunk bit I just put whip cream on them. They appeared to be done so I wouldn’t think that was the reason for them sinking but that didn’t really bother me. I would use the recipe again.
Karly Campbell says
They do sink a bit naturally, but if they’re sinking a lot it can be from over-mixing the batter (putting too much air in the batter will cause them to deflate after cooking) or from undercooking. But a bit of sinking is totally normal. 🙂
Jeffrie Story says
Hmmm, I’m sorry to say this, but I tried them and then dumped them out. I didn’t like them at all. For me, they had very little taste. So sorry! I wanted to love them. For me they were nothing like cheesecake. However, before baking them I was chugging down some of the batter, and I liked it. So maybe I should just eat the batter. ???
Karly Campbell says
Sorry these weren’t a hit for you. Did you use the full amount of pumpkin pie spice? That adds the pumpkin flavor more than the actual pumpkin (plain pumpkin is practically tasteless).