These low-carb cheesecakes are creamy good with a subtle taste of pumpkin, a little crunch from pecans, and are perfect for portion control. Keep any remaining cheesecakes refrigerated.

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr 15 mins
total:
2 hrs
Servings:
6
Yield:
6 mini cheesecakes
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.

    Advertisement
  • Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.

  • Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.

  • Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.

  • Bake in the preheated oven until set, 18 to 20 minutes.

  • Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.

  • When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

Nutrition Facts

269 calories; protein 6.7g; carbohydrates 15.7g; fat 25.1g; cholesterol 82.2mg; sodium 295mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2020
I chose this for my Thanksgiving dessert. It turned out really well. I was concerned about being able to remove the cheesecakes from the pan after they chilled, so I ran a table knife around the outer edge as they cooled. I also used the recipe amount as listed, but spread it out over 8 muffin tins and decreased the cooking time slightly. Read More
Advertisement