Chef Jordan’s Mini Pumpkin Cheesecakes
These mini cheesecakes are lower carb and so easy to make, no baking required! Perfect for a party, family dinner dessert, or just everyday snacking!
Mini Pumpkin Cheesecakes
Serves 9
Ingredients
| For the Crust | |
| 1 Cup | Almond Flour |
| 4 Tbsp | Unsalted Butter |
| 2 Tbsp | Granulated Sweetener |
| 1/4 Cup | Brown Sugar Substitute |
| 1 Tsp | Ground Cinnamon |
| 1/4 Tsp | Salt |
| For the Filling | |
| 8oz | 1/3 Less Fat Cream Cheese |
| 1/4 Cup | Powdered Sweetener |
| 1 Tsp | Vanilla Extract |
| 1/2 Cup | Canned Pumpkin |
| 2 Tsp | Pumpkin Pie Spice |
| 8oz | Cool Whip |
Directions
- 1. Melt your butter in the microwave.
- 2. Combine the almond flour, melted butter, cinnamon, salt, and 2 tbsp of granulated sugar sub, 1/4 cup brown sugar sub, and mix together until you get a “wet sand” consistency.
- 3. Distribute evenly into a silicone muffin pan to prevent sticking and for easy removal, and press into each cavity to form the crust. (Only 9 cavities will be used)
- 4. Place in freezer while you work on the filling.
- 5. Place your cream cheese in the microwave for 20-30 seconds to softten. Do not overheat! Add to bowl and beat until smooth.
- 6. Add your pumpkin purée, 1/4 cup powdered sweetener, pumpkin pie spice, vanilla, and beat until incorporated.
- 7. Add in cool whip and stir into the filling. Distribute evenly onto your crusts. Smooth out with back of spoon or rubber spatula. Freeze for at least 3 hours for best results.
- Store in the fridge in an airtight container for up to 3 days, or in the freezer for up to 1 week.
- Notes: If you’d like to reduce the calories and do not mind the carbs, feel free to substitute the 1 cup of almond flour with 1 cup graham cracker crumbs (I prefer the ones in a box, but you can also pulse graham crackers in the food processor to make your own)
- You may also choose to use “I can’t believe it’s not butter” in place of the butter. Just be aware you may need more or less of it once melted, so add a little at a time until you reach a wet sand consistency.
- To reduce the carbs further, make your own whipped cream by whipping 1 cup heavy cream, 2 tbsp powdered sugar sub, and 1 tsp vanilla in a cold bowl until a whipped cream forms. (This takes the net carbs down to around 3.5g)
Watch the full video on Instagram
Healthi Weight Loss Plans
Carb Conscious: 6 BITES
Conquer Cravings: 8 BITES
Sugar Smart: 10 BITES
Better Balance: 10 BITES
Calorie Command: 236 Calories
Keeping Keto: 23 Net Carbs
