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Overhead view of pumpkin cheesecake.
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Keto Pumpkin Cheesecake

These mini cheesecake bites are loaded with pumpkin and they come out so creamy!
Course Desserts
Cuisine American
Keyword autumn, dessert, pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 30 minutes
Servings 12 mini cheesecakes
Calories 151kcal
Author Karly Campbell

Equipment

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.

Nutrition

Serving: 1mini cheesecake | Calories: 151kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Cholesterol: 69mg | Sodium: 143mg | Sugar: 2g | Sugar Alcohol: 8g | Net Carbs: 3g