Pumpkin Cheesecake with Whipped Cream

Mini Keto Pumpkin Cheesecake

This post may contain affiliate links. If you click and make a purchase, I receive a commission. Thanks!
Read my full disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

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 cheesecake batter with muffin papers

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.

mini cheesecake batter in muffin tin

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 mixture 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.

mini pumpkin cheesecakes in muffin tin

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.

Enjoy!

alt=""
Pin for Keto Pumpkin Cheesecake recipe
alt=""
mini pumpkin keto cheesecake

Mini Keto Pumpkin Cheesecake

Perfect muffin size personal cheesecake. Keto and Low Carb Friendly
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling and Chilling: 4 hours
Servings: 12
Calories: 147kcal

Ingredients

  • 16 ounces cream cheese softened
  • 2 large eggs at room temperature
  • ½ cup pumpkin puree
  • cup monkfruit sweetener blend
  • 1 tablespoon apple pie spice
  • 1 teaspoon real vanilla extract
  • teaspoon salt

Instructions

  • 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.

Notes

Whipped cream and toppings are not included in nutritional information.

Nutrition

Nutrition Facts
Mini Keto Pumpkin Cheesecake
Amount Per Serving (1 g)
Calories 147 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 73mg24%
Sodium 158mg7%
Potassium 88mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 2141IU43%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top