These Mini Pumpkin Basque Keto Cheesecakes are a delightful treat for those following a keto diet. With a high protein content and the warm flavors of pumpkin, they make for a cozy fall sweet that satisfies your dessert cravings without the guilt.

This no-crack bake is simple to prepare, ensuring that you can enjoy a delicious high protein cheesecake without the hassle of traditional cheesecake recipes.

Delicious Mini Pumpkin Cheesecakes Recipe

These mini cheesecakes feature a rich pumpkin flavor combined with a creamy texture, perfect for a keto dessert. The recipe yields about 6 servings and takes approximately 45 minutes from start to finish.

Ingredients

• 1 cup cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or preferred keto sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt
• 1/2 cup almond flour (for crust, optional)
• 1 tablespoon melted butter (for crust, optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Prepare the Crust (Optional): In a bowl, mix almond flour and melted butter until combined. Press the mixture into the bottom of each muffin liner to form a crust.
3. Mix the Filling: In a large mixing bowl, combine softened cream cheese, pumpkin puree, erythritol, eggs, vanilla extract, pumpkin spice, and salt. Beat until smooth and well combined.
4. Fill the Muffin Tin: Pour the cheesecake mixture over the crust (if using) or directly into the lined muffin cups, filling each about 3/4 full.
5. Bake: Bake in the preheated oven for 25-30 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes.
6. Chill: Transfer the cheesecakes to the refrigerator to cool completely before serving. This will help them firm up and develop their flavors.
7. Serve: Enjoy your mini pumpkin Basque keto cheesecakes chilled, optionally topped with whipped cream or a sprinkle of cinnamon.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 6 cheesecakes
• Calories: 150kcal
• Fat: 12g
• Protein: 6g
• Carbohydrates: 5g