The best mini pumpkin cheesecakes (low carb + GF)
If you’re on the lookout for a dessert that hits all the right notes—delicious, comforting, and kind to your macros—then you’re going to love this recipe. It’s a cozy, pumpkin-spiced treat that satisfies your cravings without derailing your nutrition goals. Whether you’re following a low-carb or keto, this dessert has you covered. With creamy cream cheese, rich pumpkin puree, and a touch of warm spices, you get all the seasonal flavor without the excess sugar or carbs. Top it off with some fluffy whipped cream, and you’ve got yourself a treat that’s both satisfying and macro-friendly. Perfect for fall, or any time you want a sweet fix that won’t throw you off track!
Table of contents
😍 Why You’ll Love Adorable Mini Pumpkin Cheesecakes
These adorable mini pumpkin cheesecakes are the perfect size for a guilt-free indulgence and they’re under 100 calories! They’re made with pure pumpkin puree and warm spices, they have a creamy pumpkin filling that everyone expects from cheesecake. Plus, they require less time to bake than a whole cheesecake, making them a quick and easy treat.
🗒️ Ingredients & substitutions
- Full-fat Cream Cheese: Greek Yogurt (full-fat) will give you a tangier flavor and slightly different texture. Ricotta Cheese is a great alternative. A bit less creamy but still works well in baking. Blended Cottage Cheese will mimic the texture of cream cheese. And of course, if you want to keep this dairy free, us a vegan cream cheese alternative!
- Canned Pumpkin Puree: Butternut Squash Puree has a similar texture and flavor profile. Sweet Potato Puree will add a slightly sweeter, richer flavor.
- Almond Flour: Keep it gluten free by using Coconut Flour. You’ll use less, about 2 tablespoons, as it’s much more absorbent. If you are not worried about keeping it gluten free you can use crumbled graham crackers or ginger cookies.
- Erythritol (or Sweetener of Choice): Monk Fruit Sweetener is a great low-calorie, low-carb alternative. Real sugar is also fine here, but it will significantly change macros!
- Vanilla Extract: Try Almond Extract: A little goes a long way, but it pairs nicely with pumpkin.
- Cinnamon, nutmeg, ginger and cloves create your own pumpkin pie spice. But you can 100% just substitute an equal amount of pumpkin pie spice if you have it on hand to keep things easy!
- Whipped Cream (for topping): Coco whip is a nice dairy free alternative.
💡 Gluten-Free? Read This!
This recipe is naturally gluten free, which makes it a perfect option if you’re hosting or attending a party.
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Why is it Considered Macro-Friendly?
- Low in carbs: The combination of almond flour, erythritol, and pumpkin keeps this recipe low in carbs, making it suitable for low-carb, keto, diabetic-friendly diets or those that may be carb cycling.
- High in healthy fats: The use of full-fat cream cheese, whipped cream, and almond flour adds mostly health fats, which are essential for sustained energy, especially in low-carb or high-fat diets like keto.
- Moderate protein: While not a high-protein recipe, it still includes ingredients like cream cheese and almond flour that provide a bit of protein to help with satiety.
- Low sugar: Erythritol and other spices take the place of traditional sugar, significantly lowering the glycemic index and preventing blood sugar spikes.
👩🍳 How to Make My Adorable Mini Pumpkin Cheesecakes
- Prep & Blend: Preheat your oven to 350°F. Then, in a medium mixing bowl, combine the softened cream cheese, pumpkin puree, almond flour, sweetener, vanilla extract, and spices using an electric mixer or hand mixer until smooth. This step could also be done in a food processor or high powered blender.
- Fill & Bake: Line a 12-cup muffin pan with paper liners or use a mini cheesecake pan. Scoop the cream cheese mixture into each muffin liner, pressing it down firmly with a spoon or rolling pin.
- Bake & Chill: Bake cheesecakes for 10-12 minutes, or until the edges are golden, and the center is set. Allow them to cool on a wire rack before transferring to the fridge for 1-2 hours to firm up.
- Serve: Top each mini cheesecake with a dollop of homemade whipped cream and a sprinkle of cinnamon for the best results.
📓 Best Served With
Pair these mini pumpkin cheesecakes with a drizzle of caramel sauce or a scoop pumpkin puree. They’re also delicious alongside pumpkin pie spice lattes for the perfect fall dessert experience.
👝 How to Store Leftovers
Store any leftover mini pumpkin cheesecake bites in an airtight container or wrap them individually with plastic wrap. Keep them in the refrigerator for up to 5 days for maximum freshness. If storing long-term, freeze them in a freezer-safe plastic bag and thaw before serving.
🧠 Common Questions
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree can add a fresh pumpkin flavor to your cheesecakes.
Why use room temperature ingredients?
Using room temperature ingredients ensures a smooth, simple mixture of cream cheese and pumpkin, preventing much air from incorporating and giving a creamy texture.
How do I make an easy graham cracker crust?
For an easy graham cracker crust, combine graham cracker crumbs with melted butter and press into the bottom of each muffin cup.
What’s the best way to avoid cracks in my cheesecakes?
Using a water bath or baking time adjustments can help prevent cracks, but these mini desserts are usually forgiving in that aspect.
Pumpkin Cheesecake Bites
Ingredients
- 8 oz cream cheese softened
- 1/2 cup canned pumpkin puree, not pie filling
- 1/4 cup almond flour
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/4 cup unsweetened whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, almond flour, erythritol, vanilla extract, and spices, mixing until smooth.
- Scoop the mixture into silicone muffin cups or a mini muffin tin, pressing it down firmly.
- Bake for 10-12 minutes, or until the edges are golden and the center is set.
- Allow the bites to cool in the fridge for 1-2 hours before serving.
- Top each bite with a dollop of whipped cream just before serving.