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Keto Pumpkin Cheesecake

A close up of pumpkin cheesecake bites with a whipped cream topping.

These mini cheesecake bites are loaded with pumpkin and they come out so creamy!

These mini cheesecake bites are loaded with pumpkin and they come out so creamy!

Yield 12 mini cheesecakes
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 30 minutes

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

  1. Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners.
  2. Beat together the cream cheese and eggs until smooth and creamy.
  3. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
  4. Pour the batter evenly between the 12 muffin wells.
  5. Bake for 20 minutes or until just slightly jiggly in the center.
  6. 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.

Nutrition Information:

Yield: 12 Serving Size: 1 mini cheesecake
Amount Per Serving: Calories: 151Total Fat: 14gCholesterol: 69mgSodium: 143mgCarbohydrates: 11gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 8gProtein: 3g

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