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This mini keto pumpkin cheesecake recipe is sure to satisfy. These small portions are sized for just a bit of a sweet treat when following a keto or low-carb diet. Keto cheesecake recipes are the perfect fit for a low-carb or keto diet. They are satisfyingly creamy, rich, and filling.
Mini cheesecakes are one of my favorite, easy keto desserts. With cream cheese and eggs as the primary ingredients, they comply easily with both low-carb and keto guidelines. Any cheesecake recipe can be adapted by changing the sweetener and either eliminating the crust or substituting a low-carb friendly, almond flour crust.
This mini keto pumpkin cheesecake recipe is different because it calls for apple pie spice instead of pumpkin pie spice. Why the difference? I am not a fan of cloves and prefer the somewhat lighter flavor of the apple pie spice.
Pumpkin pie spice generally contains cinnamon, nutmeg, ginger, and cloves plus sometimes allspice. Apple pie spice is very similar, but usually does not contain cloves and does contain cardamom. Feel free to choose whichever is your preference.
A few notes about non-sugar sweeteners:
This recipe calls for “monk fruit sweetener blend.” I prefer to use either an allulose/monk fruit blend such as Allumonk or an erythritol/monk fruit blend such as Lakanto. Both of these are granular and blend well in this recipe. Other granular sweeteners that are 1:1 substitutes work well too.
Keto Mini Cheesecake
Baking any low-carb cheesecake recipe in muffin papers makes it easy to divide your servings evenly and control your serving size. Having these in individual serving sizes also makes it easy to freeze, thaw, and serve later.
How to Make Your Mini Cheesecakes
Start by gathering your ingredients. Your cream cheese and eggs should be at room temperature, so plan on setting those out ahead of time, so they are at the right temperature when you are ready to make your mini keto cheesecakes.
When you are ready to assemble, preheat your oven to 350 degrees and place muffin liners in a standard muffin pan.
Start by using a portable electric mixer or stand mixer to beat the cream cheese and eggs together until they are smooth and creamy.
Add your remaining ingredients and mix until well blended.
Fill each muffin liner, dividing batter evenly among 12.
Bake for 20 – 25 minutes. When done, the centers will be nearly set. They will set more as they cool.
After baking, remove from oven and let cool on a cooling rack. After cooling to room temperature, place the mini cheesecakes, covered, in the refrigerator, and chill for 3 – 4 hours.
Serve topped with homemade whipped cream if desired and garnish with cinnamon and pecan pieces.
Nutritional information is calculated for the keto mini pumpkin cheesecakes only and does not include whipped cream or garnishes.
Mini Keto Pumpkin Cheesecake
- 16 ounces cream cheese softened
- 2 large eggs at room temperature
- ½ cup pumpkin puree
- ⅓ cup monkfruit sweetener blend
- 1 tablespoon apple pie spice
- 1 teaspoon real vanilla extract
- ⅛ teaspoon salt
- Preheat oven to 350°
- Line a 12 cup standard muffin tin with paper cupcake liners
- Beat cream cheese and eggs until smooth and well blended. If they are at room temperature, there should not be any lumps.
- Add remaining ingredients and mix until well blended
- Divide batter evenly among the cupcake liners in the muffin tin
- Bake 20 – 25 minutes or until center of each is nearly set.
- Remove from oven and place on a cooling rack.
- Allow to cool to room temperature
- Cover and move to refrigerator to further chill
- Chill for 3 – 4 hours before serving
- Serve with whipped cream if desired.
- Sprinkle with cinnamon and/or chopped pecans if desired.
Nutrition label is calculated by automated third-party services. The nutritional information provided here is an estimate only, for informational purposes only, and can vary depending on the specific ingredients, preparation and accuracy of the third-party system used for calculations. It is always best practice to confirm the nutritional calculations, especially if nutritional information is critical to your diet plan.
Kim has been living and thriving as a lifestyle controlled Type 2 Diabetic since 2015.
She loves keeping up with current research as well as experimenting in the kitchen to keep her low carb diet interesting and flavorful.
She lives in East Central Wisconsin with her husband and loves to travel whenever possible.