These crustless pumpkin cheesecakes are easy, delicious, and perfect for the holiday season. With just a few ingredients and 2 net carbs per mini bite, these are a keto and low-carb dessert you can enjoy.
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Low Carb Pumpkin Cheesecake
We're all about eating healthy but don't want to skip out on desserts. I love getting extra protein from tasty, guilt-free treats like protein jello and yogurt bites.
I couldn't get enough pumpkin this fall, so I combined my love for traditional pumpkin pie and cheesecake into a healthy, low-carb dessert.
Try these mini pumpkin cheesecakes if you love pumpkin spice like I do but want something lighter. A swirl of sugar free whipped cream will make them your new favorite treat!
They're creamy, low-carb, and keto-friendly. Plus, they have all that cozy pumpkin flavor we love this time of year.
Why You'll Love These Keto Bites
- Low Carb & Keto Friendly: Crustless cheesecake is a great option for those on a low-carb or keto diet. It lets you enjoy fall desserts without the extra carbs.
- Extra Creamy Texture: Without a pie crust, each bite focuses on the rich, creamy filling, giving it a smooth texture from top to bottom.
- Portion Control: Mini cheesecakes provide a rich pumpkin flavor in a small, easy-to-eat size. They are perfect for satisfying sweet cravings without going overboard.
- Perfect for Fall: These treats are full of warm pumpkin spice. They make a tasty dessert for fall gatherings or whenever you crave that seasonal flavor.
Main Ingredients
This low carb pumpkin cheesecake recipe is easy to make with simple ingredients and a mini muffin tin.
- Cream Cheese: This recipe requires one block of full-fat cream cheese.
- Pumpkin Puree: Do not use pumpkin pie filling, which has added spice and sugar. Instead, use pure pumpkin puree to flavor it as you desire.
- Sweetener: We like using monk fruit in our desserts. It is a natural, low-calorie sweetener that does not affect blood sugar levels.
- Large Egg: Binds the ingredients and adds more protein.
- Pumpkin Pie Spice: Add this homemade pumpkin pie spice blend to the cheesecake filling and save extra for garnish.
How To Make Crustless Pumpkin Cheesecake
These mini cheesecakes are easy to make, and their small size is perfect for portion control. The best part is they're easy to share or keep for yourself!
- Use an electric mixer to beat the cream cheese and Monkfruit in a large bowl until creamy.
- Add the pumpkin, flour, vanilla extract, and pumpkin pie spice and beat again.
- Add the egg and beat until mixed in.
- Spoon the filling evenly into 18 mini paper liners, filling them very full. Bake until the edges are set and the middle is still slightly jiggly.
Storage Recommendations
Allow the keto cheesecake to cool on the counter for at least one hour before transferring it to an airtight container. Store them in the refrigerator for 4 to 5 days.
You can wrap leftovers individually in plastic wrap and then freeze them for 2 to 3 months. To serve, thaw them in the refrigerator overnight.
Simple Tips
- Let the cream cheese come to room temperature before mixing to avoid lumps in your batter. This will make your cheesecake bites super smooth and creamy.
- If you want to reduce the fat and calories even more, use low fat or fat free cream cheese. This will make the bites a little softer.
- Add a simple keto crust using crushed nuts or low-carb cookies mixed with a little melted butter. Press it into the bottom of 24 mini liners before adding the cheesecake filling.
- Mix the ingredients just until everything is blended. Overmixing can add air to the batter, which might lead to cracks on the tops of the cheesecakes.
- Cheesecake tastes best after it's had a chance to chill. Let the bites cool, then pop them in the fridge for a few hours to set perfectly.
- Enjoy with toppings. Adding whipped cream, a sprinkle of pumpkin pie spice, chopped pecans, or a drizzle of sugar-free caramel sauce will enhance the flavor, but keep in mind that this will alter your macros.
FAQs
Yes! Cheesecakes taste better after chilling for a few hours or even overnight. This makes them great for preparing ahead of time.
Yes! If you are not following a keto diet, you can use regular sugar instead of a sugar substitute.
No worries! For larger bites, you can make these in 8 regular muffin liners—just adjust the baking time to around 25 minutes.
Nutritional Content
Optavia
- Lean - 0
- Green - 0
- Healthy Fat - 0
- Optional Snack - 1
Macros
- Protein - 2 grams
- Carbs - 2 net grams
- Fats - 2 grams
- Calories - 72
More Low Carb Desserts
- Chocolate Chia Pudding
- Lemon Yogurt Jello
- Pumpkin Pie Dessert Hummus
- Sugar Free White Chocolate Pudding
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Recipe
Crustless Pumpkin Cheesecakes
These crustless pumpkin cheesecakes are easy, delicious, and perfect for the holiday season. With just a few ingredients and 2 net carbs per mini bite, these are a keto and low-carb dessert you can enjoy.
Ingredients
- 1 - 8 ounce block cream cheese, softened
- ¼ cup granulated Monkfruit
- ½ cup pure pumpkin puree
- 1 tablespoon all purpose flour
- ½ teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 large egg
Instructions
- Preheat oven to 350°F. Place a large sheet pan on the bottom rack and fill it halfway with warm water. Add 18 small paper liners to a mini muffin tin.
- Beat the cream cheese and monkfruit in a large bowl until creamy. Add the pumpkin, flour, vanilla, and pumpkin pie spice and beat again.
- Slowly mix in the egg until everything is combined.
- Spoon the batter evenly into the liners. Place the pan on the oven rack directly over the pan of steaming water. Bake 20-21 minutes.
- Remove and place on a wire rack. Let cool in the pan for 10 minutes, then gently remove and place on the wire rack. After an hour, store them in an airtight container in the refrigerator.
- Add a swirl of sugar-free whipped cream and a sprinkle of pumpkin pie spice before serving.
Notes
- Let the cream cheese come to room temperature before mixing to avoid lumps in your batter. This will make your cheesecake bites super smooth and creamy.
- If you want to reduce the fat and calories even more, use low fat or fat free cream cheese. This will make the bites a little softer.
- Add a simple keto crust using crushed nuts or low-carb cookies mixed with a little melted butter. Press it into the bottom of 24 mini liners before adding the cheesecake filling.
- Mix the ingredients just until everything is blended. Overmixing can add air to the batter, which might lead to cracks on the tops of the cheesecakes.
- Cheesecake tastes best after it's had a chance to chill. Let the bites cool, then pop them in the fridge for a few hours to set perfectly.
- Enjoy with toppings. Adding whipped cream, a sprinkle of pumpkin pie spice, chopped pecans, or a drizzle of sugar-free caramel sauce will enhance the flavor, but keep in mind that this will alter your macros.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 72Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 23mgSodium 44mgCarbohydrates 2gNet Carbohydrates 2gFiber 0gSugar 1gProtein 2.6g
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