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Mini Pumpkin Cheesecakes (Keto & Low-Carb)

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Creamy pumpkin-spiced cheesecake filling nestled on a crisp graham cracker crust, topped with a dollop of whipped cream and a sprinkle of cinnamon

Ingredients

Scale

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

Find it online: https://recipe.newsvks.com/mini-pumpkin-cheesecakes-keto-low-carb/