Introduction
These mini keto pumpkin cheesecakes combine the cozy flavors of fall with a satisfying, rich texture. You’ll love the buttery pecan crust paired with the spiced pumpkin filling, all while keeping your carb count low. They’re the perfect single-serve treat for your holiday table or a simple autumn dessert.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 24 mini cheesecakes
Ingredients
- 2 cups pecans
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 tbsp salted butter
- 1/2 tsp cinnamon
- 16 oz 2% or 4% milkfat cottage cheese
- 8 oz cream cheese
- 1 cup of pumpkin puree
- 6 eggs
- 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 tsp cinnamon
Instructions
- Preheat your oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners.
- Make the crust: In a food processor, pulse the pecans until they form fine crumbs. Add the 2 tbsp sweetener, 1/2 tsp cinnamon, and melted butter. Pulse until the mixture is combined and resembles wet sand.
- Press about 1 heaping teaspoon of the pecan mixture firmly into the bottom of each muffin liner. Bake for 8 minutes, then remove from the oven to cool slightly. Reduce oven temperature to 300°F (150°C).
- Make the filling: Clean the food processor. Add the cottage cheese and cream cheese, blending until completely smooth and no lumps remain.
- Add the pumpkin puree, eggs, 1 cup sweetener, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and 1 tsp cinnamon to the food processor. Blend again until the filling is silky and uniform.
- Pour or spoon the filling over the par-baked crusts, filling each liner almost to the top.
- Bake at 300°F for 22-25 minutes, or until the centers are just set and no longer jiggly.
- Let the cheesecakes cool completely in the pan, then transfer to the refrigerator to chill for at least 3 hours before serving.
Variations
- No-Bake Option: Skip the baking step for the filling. After blending, pour the filling into the baked crusts and chill until firm (at least 6 hours).
- Spice It Up: Add a pinch of nutmeg or ginger to the filling for a more complex spice profile.
- Serving Style: Serve the mini cheesecakes with a dollop of sugar-free whipped cream for extra indulgence.
- Bite-Size Tarts: Press the crust into a mini tart pan for a more formal presentation.
Tips for Success
- Ensure your cream cheese and cottage cheese are at room temperature to prevent a lumpy filling.
- Don’t over-process the pecans, or they will release too much oil and become pecan butter.
- To check for doneness, gently shake the pan; the edges should be set while the centers have a slight, creamy jiggle.
- Run a thin knife around the edge of each cheesecake after baking to prevent sticking as they cool.
Storage & Reheating
FAQ
Can I use full-fat cottage cheese?
Yes, the recipe calls for 2% or 4% milkfat. Full-fat (4%) will yield a slightly richer and creamier texture.
My filling is lumpy. What happened?
This is usually because the cream cheese and/or cottage cheese was too cold. Make sure both are fully at room temperature before blending.
Can I make this as one large cheesecake?
Yes. Press the crust into a 9-inch springform pan and par-bake for 10 minutes. Pour in the filling and bake at 300°F for 50-60 minutes, or until set.
What are the sweetener alternatives?
You can use an equal amount of any granulated keto-friendly sweetener like monk fruit or erythritol that measures like sugar.
Why is my crust soggy?
This can happen if the crust wasn’t pressed firmly enough or if the filling was poured onto a warm crust. Let the crust cool slightly after par-baking before adding the filling.
Is the pumpkin puree sweetened?
No, you must use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.