These Mini Pumpkin Cheesecakes are the perfect fall-inspired treat with rich, creamy pumpkin spice flavor and a deliciously smooth texture. Made with a keto-friendly almond flour crust and a sugar-free sweetener, these cheesecakes are low in carbs but high in taste. Whether for a holiday dessert or an everyday indulgence, these bite-sized treats are a must-try!
Why You’ll Love This Recipe
- Keto-friendly & low-carb – No sugar or traditional flour, just wholesome ingredients.
- Perfectly portioned – Mini cheesecakes are great for snacking or serving at parties.
- Rich & creamy – The smooth pumpkin cheesecake filling melts in your mouth.
- Easy to make – Simple steps with no complicated techniques.
- Great for meal prep – Store well in the fridge or freezer for a quick dessert anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Almond flour
- Melted butter
- Granulated keto sweetener (monk fruit, erythritol, or allulose)
- Cinnamon
For the Cheesecake Filling:
- Cream cheese (softened)
- Pumpkin puree (not pumpkin pie filling)
- Granulated keto sweetener
- Egg
- Vanilla extract
- Pumpkin spice
- Heavy cream
Directions
Step 1: Prepare the Crust
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- In a bowl, mix almond flour, melted butter, sweetener, and cinnamon until combined.
- Press about a tablespoon of the mixture into each muffin liner and flatten.
- Bake for 5 minutes, then remove and let cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat softened cream cheese until smooth.
- Add pumpkin puree, sweetener, vanilla extract, pumpkin spice, and heavy cream. Mix until well combined.
- Beat in the egg just until incorporated (do not overmix).
Step 3: Assemble & Bake
- Spoon the cheesecake mixture over the cooled crusts, filling each about ¾ full.
- Bake for 18-20 minutes or until the centers are set but slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 3 hours before serving.
Step 4: Serve & Enjoy
- Top with keto whipped cream and a sprinkle of cinnamon before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep time: 10 minutes
- Cook time: 20 minutes
- Chill time: 3 hours
- Total time: 3 hours 30 minutes
Variations
- Nut-free crust – Use coconut flour instead of almond flour (reduce quantity by half).
- Extra creamy version – Add an extra tablespoon of heavy cream for a silkier texture.
- Chocolate swirl – Swirl in melted sugar-free chocolate before baking.
- Spiced-up version – Increase pumpkin spice or add a pinch of nutmeg.
- Dairy-free option – Use dairy-free cream cheese and coconut cream.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months and thaw in the fridge before serving.
- Reheating: No need to reheat—enjoy chilled!
FAQs
Are these mini cheesecakes keto-friendly?
Yes! They are made with almond flour, sugar-free sweetener, and keto-approved ingredients.
Can I use coconut flour instead of almond flour?
Yes, but since coconut flour is more absorbent, use only half the amount.
What’s the best sweetener for this recipe?
Monk fruit, erythritol, or allulose work well for a smooth, sugar-free filling.
Can I make these without eggs?
Yes, you can substitute with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and don’t overbake—cheesecakes should be slightly jiggly in the center when done.
Can I make these in a regular cheesecake pan?
Yes! Just double the recipe and bake in a springform pan for 40-45 minutes.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and is not keto-friendly.
What toppings go well with these cheesecakes?
Sugar-free whipped cream, chopped pecans, or a drizzle of keto caramel sauce.
How do I make these even creamier?
Use room-temperature cream cheese and mix until just smooth to avoid air bubbles.
Can I make this recipe ahead of time?
Yes! These are perfect for meal prep and taste even better the next day.
Conclusion
These Mini Pumpkin Cheesecakes are the ultimate keto-friendly fall dessert, combining a buttery almond flour crust with a rich, spiced pumpkin cheesecake filling. They’re easy to make, perfect for parties or meal prep, and taste just like classic pumpkin cheesecake—without the carbs. Enjoy a guilt-free treat that satisfies all your autumn cravings!
PrintMini Pumpkin Cheesecakes (Keto & Low-Carb)
Creamy pumpkin-spiced cheesecake filling nestled on a crisp graham cracker crust, topped with a dollop of whipped cream and a sprinkle of cinnamon
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 2 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (from about 7 full sheets)
- 1½ tablespoons packed light brown sugar
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
For the Filling:
- 8 ounces cream cheese, softened
- 3 tablespoons packed light brown sugar
- 2 tablespoons maple syrup
- 1 large egg
- 1 large egg yolk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- â…› teaspoon ground nutmeg
- â…› teaspoon kosher salt
For the Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice
Instructions
-
Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a food processor, pulse graham crackers into fine crumbs. Add brown sugar and salt; pulse to combine.
- Drizzle in melted butter and process until the mixture resembles wet sand.
- Spoon a heaping tablespoon of the crumb mixture into each liner. Press down firmly to create an even layer.
- Bake for 5 minutes. Remove from oven and set aside to cool slightly.
-
Prepare the Filling:
- In a large bowl, beat softened cream cheese, brown sugar, and maple syrup with an electric mixer on medium-high speed until smooth and fluffy, about 2-3 minutes.
- Add egg and egg yolk; mix on low speed until just combined.
- Blend in pumpkin puree and vanilla extract until smooth.
- Add cornstarch, cinnamon, ginger, nutmeg, and salt; mix until fully incorporated.
-
Assemble and Bake:
- Evenly distribute the filling among the prepared crusts, filling each about three-quarters full.
- Bake for 10-12 minutes, or until the edges are set and the centers slightly jiggle when gently shaken.
- Remove from oven and allow cheesecakes to cool in the pan on a wire rack for 30 minutes.
- Transfer the pan to the refrigerator and chill for at least 1 hour before serving.
-
Serve:
- Once chilled, remove cheesecakes from the muffin tin and peel off the liners.
- Top each cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice.
Notes
Make-Ahead: These mini cheesecakes can be prepared up to two days in advance. Store them in the muffin tin, covered tightly with plastic wrap, in the refrigerator until ready to serve.
Crust Variations: For a different flavor, substitute graham crackers with gingersnaps or chocolate wafer cookies.
Pumpkin Puree: Ensure yo