My Mini Keto Pumpkin Cheesecake Recipe is going to be your new favorite this holiday season! Pumpkin everything is always a must, but staying ketogenic is hard. This recipe is a perfect option. It’s delicious, easy, and sure to please anyone who loves cheesecake or pumpkin.
Mini Keto Pumpkin Cheesecake Recipe
My husband loves everything pumpkin, so I’ve been trying to come up with pumpkin desserts that are keto-friendly that we can enjoy. First, I made Pumpkin Fluff a couple of weeks ago, and it was a total hit. As I’ve been thinking about what to make next, I thought about how I might transform my Mini Cheesecakes into Mini Pumpkin Cheesecakes.
Of course, I never know if a recipe is going to turn out on the first try. I was hoping that all of the modifications that I made would work as I wasn’t sure exactly how much pumpkin puree to add. I was pleasantly surprised that my Mini Pumpkin Cheesecakes turned out so good on the first try. It was a nice treat after dinner tonight that the entire family enjoyed. I added some chopped roasted pecans to mine, and it made it even better. Mini Keto Pumpkin Cheesecake is the perfect holiday dessert option.
Mini Low Carb Pumpkin Cheesecake is so easy to make with only five ingredients.
Make sure that you soften the cream cheese so that it mixes completely smooth with the other ingredients. If you aren’t sure if it is soft enough, feel free to beat it first with the mixer on medium/high speed.
I highly suggest using parchment paper muffin liners with keto or low carb baking. I have found that traditional muffin liners don’t work as well because keto baked goods tend to stick to them. You can grab parchment paper muffin liners on Amazon and have them shipped straight to your door. This is what I use.
Don’t they look amazing? Make sure to refrigerate the Mini Low Carb Pumpkin Muffins first as they taste better chilled. You can eat as is without any toppings if you prefer.
I prefer to eat them with homemade whipping topping and a few toasted pecans.
Other Keto Cheesecake Recipes you might enjoy:
How to make Mini Keto Pumpkin Cheesecake
Mini Keto Pumpkin Cheesecakes
Ingredients
- 16 oz cream cheese, softened
- ½ cup Lakanto Monkfruit Classic
- 2 eggs
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ tsp vanilla
Instructions
- Preheat oven to 350.
- Soften cream cheese in the microwave.
- Add all other ingredients to cream cheese and mix on medium/high until completely smooth.
- Grease 14 muffin tins and pour equal amounts batter in each. (I lined my muffin tins with parchment paper muffin liners.)
- Bake for 18 - 20 minutes or until a knife inserted in the center comes out clean.
- Best served cold with a dollop of homemade whipped topping.
Notes
Nutrition
Keto Pumpkin Cheesecake makes a tasty and delicious dessert, snack, or even a twist on the traditional breakfast.
Mini Keto Pumpkin Cheesecakes are a real crowd-pleaser for keto and non-keto folks alike.
More Keto Dessert Recipes
If you have been around here for long, you already know I love desserts! You’ll want to make sure to check out all of my Keto Recipes in my Keto Recipe Index. You may also be interested in testing out my favorites listed below!
- Keto Lemon Berry Fluff
- Keto Strawberry Shortcake
- Keto Chocolate Mousse
- Keto Easy Strawberry Pie
- Keto Pumpkin Bread Recipe
Nicole Rzodkiewicz says
What is the serving size? Just one?
Kasey says
The nutritional information is listed per cheesecake.
Brenda says
Made these last night for my Thanksgiving dessert. They came out different then what I had in my mind. They ended up tasting like mini pumpkin pies ( don’t get me wrong, I loved them, just not what I had visioned). I think I need to cook it longer. They were still super soft after 22 minutes, and they sunk in while cooling ( which I see now in the photos is to be expected). All in all, 5 star recipe. Will be making a second batch tonight to freeze for the Christmas holiday too! Thank you so much.
.Kasey says
I’m glad you enjoyed them and will be making them again!
Bernadene Whitten says
Today is the first day of fall and this recipe was perfect to celebrate the changing of the seasons. Thank you for all your hard work in posting and researching these recipes.
Kasey says
Thank you so much for taking the time to comment. I appreciate your kindness and support.
Donna says
These are amazing! Saturday morning breakfast with a dollop of fresh whipped cream made me feel like it was a holiday breakfast!
Kasey says
I love it for breakfast too! Glad you enjoyed it!
Martha says
Do we use a mini muffin pan?
Kasey says
You can use a mini if you’d like. I used a regular muffin pan.
Martha says
Ok, thanks!
Kristine M Veselinovic says
Hello
Do you use confectioners swerve for this or granulated?
Kasey says
I used granulated, but confectioners would prob work too..
Heather says
Could I use honey for the sweetener? I’m not a fan of the other stuff.
Kasey says
You can add whatever kind of sweetener you would like, however, I can’t speak from experience if it will work and of course it alters the carbs.
Hailey says
Can you freeze these?
Kasey says
I’m not sure. We always eat them all.
Jamie says
Yes you can freeze them. Keep them in an air tight container and take them out about 30-45 minutes to thaw
Patty says
Have you tried freezing these?
Kasey says
I haven’t. We always eat them all.
Patti says
Hi Kasey,
I’m so glad I found you!! Your recipes are so simple and uncomplicated!! Started Keto in May and have been doing well. Do you think it would work to halve this recipe?
Thanks!!!
Kasey says
Hi Patti,
Thanks so much for your kind words. I really appreciate it. Sure! I think it would work just fine.
BLessings!
Vonda says
Hello kasey I just want to know can you use lakanto monk fruit like the classic r regular it’s like the swerve isn’t it
Kris says
Are your dishes Johnson Brothers Richmond White?
Kasey says
They are! I got them as wedding shower gifts over 20 years ago!
Sue says
Could you use this in a springform pan with a ground pecan crust?
Kasey says
I haven’t tried in a springform pan. Let me know how it turns out though!
Michelle Krause says
I’m so excited to try these for Thanksgiving! You are, by far, my very favorite keto/deal guru!! Thank you!
Ps We should be besties! ?
Dawn says
Is Swerve available in the grocery store if not can you use Stevia or another sweetner in place of Swerve?
Bavneet says
Amazing… It can be the perfect dessert for this coming christmas.
Kasey says
Awesome! Glad you enjoyed.
Diane Gregurich says
It says to line 14 muffin tins. Are these the whole pans. I’m sorry I feel dumb. How many mini cakes does this recipe actually make. Also when you say vanilla do you mean extract. They look delicious and I really can’t wait to make them. Thank you
Kasey says
This recipe is for regular muffin tins. I’ve never made it with mini muffin tins. Yes, vanilla means vanilla extract. Hope this helps.
Kelly Charbula says
I am looking for a keto pumpkin dessert to make for a shower. These look great. I would really like something which will impress. Do have another pumpkin dessert suggestion?
If I make these has anyone had good experience with freezing them? I will need to make them ahead of time. Also which sweetener have you found to be most affordable?
Mary Trenum says
If you type ‘pumpkin’ in the Recipe Index on kaseytrenum.com, it will pull up different pumpkin recipes. It should tell you if you can freeze them. I think most sweeteners are about the same price so I’d just go with the one I like best.
Deb says
I read above that someone did freeze them and they were good:)
Kathy says
Delicious and super easy to make.
Do they freeze well?
Lynette says
Hi all! I made these over the weekend but, unfortunately, my gut says no more stevia/erythritol blend sweeteners. Can I use just straight liquid stevia in these if I can get the conversion right?
.Kasey says
I’ve never made this recipe with liquid stevia so I’m not sure how it would turn out.
Cathy says
How do you make your whipped topping?
Patti Faulkner says
I threw everything together in a pan – Loved it!
.Kasey says
Glad you loved it!
Christy Savage says
Hello. i would like to make these for Thanksgiving tomorrow. I can’t find monkfruit. Can I use swerve and would the measurments be the save? Please help. LOL
.Kasey says
Sure. It would be the same measurements.
Lisa says
I have a similar recipe but the pumpkin purée to cream cheese ratio is 1:1. 4 oz of each. I haven’t made these yet so I am curious if anyone adjusted the amount of either of those ingredients. Thanks.
.Kasey says
I have only fixed the recipe as is.