Mini Pumpkin Cheesecakes

So much Pumpkin Yum.  🎃

Yes, we have to be basic and pull out another seasonal Fall Favorite.  I will confess I wanted to make another batch of my year-round Peanut Butter Cheesecakes.  They’re both so simple and without a crust.

If you want the “real deal” with a crust then check out my recipe for a Keto Mini New York Style Cheesecake.

The beauty of pumpkin is that it’s naturally low net carb, being high in fiber and low in sugar.

Table of Contents

Ingredients - Mini Pumpkin Cheesecakes
Ingredients – Mini Pumpkin Cheesecakes

Ingredients

Directions

  1. Preheat oven to 350.
  2. Soften cream cheese and beat until smooth.
  3. Add remaining ingredients and mix on high until thoroughly combined.
  4. Scoop into muffin liners.
  5. Bake for 19-22 minutes.
  6. Let cool in refrigerator to firm … or freezer … enjoy!

Nutrition Facts

Nutrition Facts - Mini Pumpkin Cheesecakes
Nutrition Facts – Mini Pumpkin Cheesecakes
  • Total Servings:  15 mini cheesecakes
  • Serving Size:  1
  • Total Carbs:  8.1g
  • Net Carbs:  1.4g
  • Fat:  10.7g
  • Protein:  3g

If you’re looking to try a cookie recipe, try our Snickerdoodle or Protein Peanut Butter Chip!

Additional Recipes

 

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