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!
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.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?!
How to make mini pumpkin cheesecake:
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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 totally 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.
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.
Next, add in the pumpkin, sweetener, pumpkin pie spice, and vanilla.
I use and recommend Lakanto Monkfruit for the sweetener. It’s all-natural with no after taste and zero net carbs per serving.
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Xylitol is another good option, but it’s highly toxic to dogs so I’m always leary of using it with my pups in the house. I do love the flavor of it though and it’s perfectly safe for humans and all-natural as well.
Go ahead and beat together all those goodies until the batter is smooth and creamy. Don’t overmix – just mix until all combined.
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!
These low carb pumpkin cheesecake bites bake in just 20 minutes.
We 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!
You can make your own whipped cream by adding 1 cup of heavy whipping cream and 1 tablespoon powdered sweetener to a mixing bowl and beating with an electric mixer.
I generally just buy the spray can of whipped topping though – just 1 carb per tablespoon and it’s easy peasy. 😉
How to store pumpkin cheesecake bites:
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.
Be sure to try this pumpkin cream pie and these pumpkin pie cupcakes too!
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Keto Pumpkin Cheesecake
These mini cheesecake bites are loaded with pumpkin and they come out so creamy!
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.
Notes
Be sure to start with room temperature cream cheese or your cheesecake will be lumpy.
Serve with whipped cream and a sprinkle of cinnamon, if desired.
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Nutrition Information:
Yield: 12 Serving Size: 1 mini cheesecakeAmount Per Serving: Calories: 151Total Fat: 14gCholesterol: 69mgSodium: 143mgCarbohydrates: 11gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 8gProtein: 3g
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.
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!
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.
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!
Hi. Is there a way to make this without pumpkin but to make it with chocolate?
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. 🙂
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
Love to hear that! Hope you had a happy holiday! 🙂
Hello, I love the reviews very informative. I have 1 question regarding pumpkin purée, is it can or fresh pumpkin?
We use canned.
Thank you for replying! I will be trying this recipe for Thanksgiving.
This was my first keto friendly dessert, it was fantastic! Topped with sugar free whip cream made it even better. Thanks for the recipe!!
So glad you enjoyed it!
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?
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. 🙂
Mine are cooling right now. They look perfect and smell wonderful. I can hardly wait to try them later!
Hope you love them!
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
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.
Can you tell me how it is only 3 net carbs, when there is 0 fibre. I’m still learning…
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. 🙂
Loved these!!!! Thank you!!! Do you know how I could convert this into lemon cheesecake instead of pumpkin?
No, I’m sorry, I haven’t tried making a lemon version.
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.
Most people count net carbs and aim for 20 net carbs per day. These have 3 net carbs.
You subtract the sugar alcohols from total carbs to get net carbs. That brings these down to 3 net carbs.
If i use a 9inch round pan do they still bake for 20mins in oven? I dont have a muffin pan
I’ve never attempted making these in a cake pan. I’m not sure what the time difference would be.
Just made these today and I’m so impressed. Thsnk you for this recipe
So glad you gave them a try, Judy! 🙂
You subtract sugar alcohols to calculate net carbs. That brings them to 3 without whipped cream.
Terrible, way too much pumpkin pie spice for this recipe. I’ll be throwing the pan away.
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.
Thank you for this recipe! I used Allulose instead of the monkfruit and they turned out fabulous. Even my non-keto husband liked them.
These cheesecakes were delicious! Thank you for a wonderful and easy recipe. I’m making them for the 2nd time this week.
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.
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. 🙂
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. ???
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).