Keto Pumpkin Cheesecake made extra easy in a muffin tin! This mini pumpkin pie 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 it officially pumpkin weather?”
I’m not sure how we live without a creamy pumpkin cheesecake or our keto pumpkin bars all year long, to be honest. I’m gonna need it to cool down immediately.
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?!
- They’re perfectly portioned. No cutting into a big cheesecake and trying to guess at serving size. Each mini cheesecake is one grab and go treat.
- The pumpkin flavor is spot on. Real pumpkin puree and a full tablespoon of pumpkin pie spice give every bite that cozy, unmistakable fall flavor.
- No crust required. Skipping the crust means skipping extra steps and extra carbs. It’s just smooth, creamy pumpkin cheesecake, no fuss involved.
Swaps & Tips:
Want to switch things up? Here’s what I’ve learned works (and what to watch out for):
For the sweetener, we use and love Lakanto, but Swerve works just as well since both measure cup for cup like sugar. I haven’t tested this with liquid sweeteners.
If you’d like a crust, the topping from my keto pumpkin cheesecake bars works great here. Just divide it between the 12 muffin cups and press it in before adding the batter. No parbaking needed, it’ll bake right along with the cheesecake.
Don’t skip the room temperature cream cheese and eggs. It’s the single biggest factor in whether your batter turns out smooth or lumpy. Also, resist the urge to overmix once the pumpkin goes in. Beating in too much air is the most common reason these sink more than expected as they cool.
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!
How To Make Mini Pumpkin 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.
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!
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. 😉
Storage:
- Fridge life: Keeps in an airtight container in the fridge for up to 5 days.
- Freezer situation: These freeze beautifully. Wrap them well and freeze for up to 3 months, then thaw overnight in the fridge before serving.
- Make-ahead magic: Since these need a few hours to chill anyway, they’re an easy make-ahead dessert. Bake them a day or two before you need them.
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
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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.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
Jo says
Love them easy to make!
Amy says
Delicious and a blob of fresh homemade sugar free whipped cream – da bomb!
Becky says
Do you use powdered or granular sweetener in the Keto pumpkin Cheesecake recipe?
Karly Campbell says
Granulated! 🙂
Christie says
Can you make this recipe using regular white sugar, or do you have to use Monkfruit?
Karly Campbell says
You can use regular white sugar if you don’t mind the carbs! Enjoy! 🙂
Brandie says
I want to make this again but can I just half the recipe or will that mess things up ?
Karly Campbell says
I think halving it would work just fine. 🙂
BB says
These came out so creamy and so delicious! These will be a staple for sure . Thank you so much !
Karly Campbell says
Love to hear that! <3
Mary Logue says
A favorite for years!
Janice says
My family loved this recipe ! Thank you so very much !
Karly Campbell says
So glad you gave it a try!
Teddi Tyler says
This recipe made a great little snack! I’ll be making these again today. Thanks for this recipe!
Ketomakerintrain says
Love the taste as did my husband. I will make them again. The only issue I have is the way they sank in the middle a great deal. They looked great in the oven but as they cooled became very caved in. Any suggestions?
Karly Campbell says
Hi there! So glad you enjoyed the flavor of these! They will sink a bit in the center, but if they’re sinking quite a lot it’s likely from overmixing the batter. If you whip in too much air when mixing, they’ll collapse after baking.
Ketomakerintraing says
Love the taste as did my husband. I will make them again. The only issue I have is the way they sank in the middle a great deal. They looked great in the oven but as they cooled became very caved in. Any suggestions?
Mamaw49 says
I made these and loved them! My Grandsons really like them
Karly Campbell says
Love to hear that! 🙂
Terri says
I just made these for Thanksgiving & they’re fabulous! Thank you for posting this recipe!
Karly Campbell says
So glad you gave them a try! 🙂
Jane Camero says
I really don’t want to mess with individual cheesecakes. Too messy and too much work. That said, how can I make this as a regular cheesecake? Thanks. It looks good so I’d really like to try it. Thanks!
Karly Campbell says
You might want to try this recipe instead: https://thatlowcarblife.com/keto-pumpkin-cheesecake-bars/
Rocky says
Great recipe. Beating cream cheese and eggs together without the sugar… lumpy mess. As bad as not bringing cream cheese and eggs to room temp. Otherwise, excellent.
Ms Mc says
1st attempt wasn’t what my palette hoped for. Taste and texture was more along pumpkin pie than a cheesecake. Based on other reviews, I decided to taste the batter and as reported the batter is pretty good – sweeter than the outcome. I also added another spoonful of the sweetener, but the baked version still needs more. I’m wondering what an extra egg, dollop of sour cream, and a some liquid sweetener (after the recipie’s dry sweetener) would do and will try it on attempt #2. Thank you Karly for providing a recipie to start with. I’ve never tried any cooking keto on my own, so I appreciate the help.