No-Bake Pumpkin Cheesecake Bites

Begin by making the filling and then chilling it. I added cream cheese, pumpkin puree, flax meal, and a little sugar substitute.

Next, mix together the ginger crust. I used almond flour, flax meal, sweetener, salt, and powdered ginger.

Pour in the butter to bind the crust together. It should be crumbly but sticky.

Add the crust mixture into a mini cupcake tray. A silicone one is the easiest to use!

Pipe or spoon the cream cheese topping mixture onto the crusts. I find piping them is easiest but spooning looks better.

I like to serve these mini Pumpkin Cheesecakes topped with candied walnuts. They are delicious and perfect for Thanksgiving!