Pumpkin Spice Cheesecake Bites Recipe
These No-Bake Pumpkin Cheesecake Bites are a creamy, cool treat bursting with warm spices. They have 1.7g net carbs and are only 107 calories each!
Servings: 24 mini cheesecakes
Calories: 107kcal
Ingredients
Topping
- 12 oz Cream cheese dairy free or regular
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1/4 cup stevia or sweetener of choice
- 2 tbsp flax meal
- 1/4 tsp salt
Crust
- 1/2 cup almond flour
- 1/4 cup stevia or sweetener of choice
- 3/4 cup flax meal
- 1 teaspoon ground ginger
- 1/2 cup butter melted (dairy free or regular)
- 1/4 tsp salt
Instructions
- Mix the topping ingredients together in a large bowl until well combined and there are no lumps. Set aside in the fridge to allow to thicken for at least 30 minutes, or until you are ready to assemble the mini cheesecakes.12 oz Cream cheese, 1/3 cup pumpkin puree, 1 teaspoon pumpkin spice, 1/4 cup stevia or sweetener of choice, 2 tbsp flax meal, 1/4 tsp salt
- In a medium bowl, mix dry ingredients together for crust.1/2 cup almond flour, 1/4 cup stevia or sweetener of choice, 3/4 cup flax meal, 1 teaspoon ground ginger, 1/4 tsp salt
- Add the melted butter and mix together well.1/2 cup butter
- Spoon a tablespoonful into mini cupcake cases or a silicone mini cupcake tray and press down firmly.
- Freeze the crusts for 30 minutes (or until you are ready to assemble).
- Take topping and crusts out of the fridge and freezer.
- Either pipe or spoon topping onto crust.
- Refrigerate overnight or pop them in the freezer for 2 hours before serving.
- Optional: Add a tiny dusting of cinnamon to the tops of the cheesecake bites for an extra boost of that warm flavor, and top with keto candied walnuts or whipped cream.
Notes
- If you want to turn these into No Bake Pumpkin Cheesecake Bars, press the crust into an 8x8 square pan lined with parchment paper, with a little extra paper on the sides. Follow the recipe as it is, chilling the bars after they've been assembled in the pan overnight or freezing them for 2 hours. To slice, carefully lift the parchment paper out of the dish and slice with a sharp knife.
- Want to make these regular-sized? Regular muffin tins or silicone muffin cups are fantastic for making delicious pumpkin cheesecake bites slightly bigger! Just follow the recipe as is, using a muffin tin instead.
- Candied walnuts: Find my Air Fryer Candied Walnuts recipe here! They make a fantastic garnish.
How to store
- Fridge: Store the mini cheesecakes in the fridge in an airtight container for up to 5 days.
- Freezer: This is the perfect dessert to make ahead and freeze! I recommend freezing them in a silicone mini cupcake tray. Once they're frozen you can transfer them to an airtight container. They will easily store for a month, if not longer (you’ll eat them before then though, trust me). When you're ready to eat them, allow the No-Bake Pumpkin Cheesecake Bites to sit at room temperature for at least two hours, or until the cream cheese topping has thawed.
Nutrition
Calories: 107kcal | Carbohydrates: 3.1g | Protein: 2.9g | Fat: 9.6g | Saturated Fat: 4.6g | Cholesterol: 21mg | Sodium: 79mg | Fiber: 2.4g | Sugar: 0.2g