Keto Pumpkin Cheesecake Bites

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Keto Pumpkin Cheesecake Bites

66 ratings

Not far off from pumpkin pie, these pumpkin cheesecake bites can really hit the spot for something sweet and festive! Just 6 ingredients leaves you with a keto dessert that even non-keto gluttons will enjoy. No crust, less than 30 minutes in the oven, and plenty of spicy-sweet pumpkin flavor!

  • Net Carbs

    1.5 g

  • Fiber

    0.4 g

  • Total Carbs

    1.9 g

  • Protein

    1.4 g

  • Fats

    4.6 g

52 cals

Keto Pumpkin Cheesecake Bites

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cream Cheese

    Cream Cheese

    5 ounce

  • Stevia Leaf Noncaloric Sweetener (green Packet)

    Stevia Leaf Noncaloric Sweetener (green Packet)

    2 package

  • Raw Egg

    Raw Egg

    1 large

  • Pumpkin, Canned

    Pumpkin, Canned

    ½ cup

  • Spices Pumpkin Pie Spice

    Spices Pumpkin Pie Spice

    1-¼ tsp

  • Cinnamon

    Cinnamon

    ½ teaspoon

Recipe Steps

steps 6

40 min

  • Step 1

    Preheat an oven to 350 degrees. Line a mini-muffin tray with 12 paper liners. For full-sized muffin trays, this recipe should make 6 cheesecakes.
    Step 1
  • Step 2

    In a stand mixer with a paddle attachment, mix the cream cheese and the sugar until they are creamed together - about 4-5 minutes. The cream cheese should be soft, pliable, and mostly smooth.
    Step 2
  • Step 3

    Mix in the remaining ingredients. Mix the batter until it’s free of cream cheese lumps.
    Step 3
  • Step 4

    Spoon the batter into the liners. They can be filled almost entirely, leaving just a ⅛-inch space from the top. Give the muffin tray a tap against a counter or flat surface to settle the batter.
    Step 4
  • Step 5

    Bake the cheesecakes bites for 15 minutes. Then, leaving the tray in the oven, turn the heat down to 300 degrees and bake for an additional 10 minutes or until done. There should be no jiggle, and a toothpick test should come out clean.
    Step 5
  • Step 6

    Allow the cheesecake bites to cool and set before eating!
    Step 6

Comments 27

  • Nephthys

    Nephthys 10 months ago

    How are there no sugar alcohols?

    • gracbwu

      gracbwu 2 years ago

      Excellent! I served to company Thanksgiving weekend and they raved about it. I also used Swerve, which I doubled to 1.5 oz. I did not have pumpkin pie spice so I added 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp ground cloves. Then I added 1/4 tsp cayenne pepper for a little kick! Yum! Perfect for the holidays.

      • AmazingRadish394251

        AmazingRadish394251 2 years ago

        Used 2 Tbsp Anthony's xylitol sweetener and 1tsp SweetLeaf stevia powder in place of recipe sweetener and turned out amazing!

        • IneffableAvocado205377

          IneffableAvocado205377 2 years ago

          I substituted Swerve and you def need more added. I added 1 tsp of cinamon and a 1/4 nutmeg and ginger. taste the batter before you put it in the oven. Def need to follow the direction on the temperature

          • Claudia Enriquez

            Claudia Enriquez 3 years ago

            So delicious 😋 and the texture really amaizing

            • TheatreStormCrazy

              TheatreStormCrazy 3 years ago

              I'm not a big pumpkin spice fan could I add more cinnamon instead?

              • Glasylady03

                Glasylady03 3 years ago

                These are fabulous! I did change up a few things after reading the reviews. I used an ex-large egg, doubled the cinnamon amount, and after having used Pumpkin Pie Spice before I knew right away that using alot more was needed. I used 2 1/2 teaspoons, and also 4 packets of Whole Earth (Stevia/Monk fruit) and they turned out perfect. I love them and they are a fix for an occasional sweet tooth. I’ll be making alot.

                • Natcreycrey

                  Natcreycrey 3 years ago

                  They’re kinda bland but still pretty good. I added vanilla

                  • Denise

                    Denise 3 years ago

                    I made these but tweaked the recipe. I can of pumpkin pie filling, I stick, cream cheese, vanilla extract, and 1/2 cup of stevia. Use same spices. They were delicious

                    • Lisa

                      Lisa 3 years ago

                      I made these & I thought they were awful! I throw them in the trash!

                      • FluffyAndFabulous

                        FluffyAndFabulous 3 years ago

                        Bland... I made some icing with crm chz and Swerve confectioners sugar, and a little almond milk and put a little icing on them, much better for the sweet tooth.

                        • FluffyAndFabulous

                          FluffyAndFabulous 3 years ago

                          I just realized my muffin tins are at a friends home, can I make this in a small casserole dish?

                          • Judy

                            Judy 3 years ago

                            I made this today, I used swerve granular sugar instead and it was tasty. It satisfied my appetite for dessert.

                            • Joanne

                              Joanne 4 years ago

                              I made these today following the modification of using monk fruit sweetener and another egg. I also added a 1/4 tsp kosher salt. The flavor was good and sweet enough for me. I have a mini muffin tin that makes 24 and I had plenty of mix to fill all of it. Plus I cooked it on 350 for and extra 5 min after everyone’s comments about it not being done and I probably could have just followed the recipe, they were done and a little more brown than I like after the 20 min at 300 degrees. I weighed the cream cheese. I think I would probably like it to be more cream cheesy, these came out light and not at all dense like a cheese cake.

                              • Kat girl

                                Kat girl 4 years ago

                                Very good

                                • Rosieb

                                  Rosieb 4 years ago

                                  Very good

                                  • Melisa

                                    Melisa 4 years ago

                                    I just bought an egg bite maker by Dash. I was thinking it would be a great little tool to use to make these cheesecakes. Has anybody tried that? And if so how long did you cook yours?

                                    • Anonymous

                                      Anonymous 4 years ago

                                      What kind of pumpkin, canned?

                                      • Belle76

                                        Belle76 4 years ago

                                        I used the crust recipe for the lemon cheesecake and placed it in the muffins at the bottom and they are Like little cheesecakes with cool whip 🥰

                                        • Jomoss1111

                                          Jomoss1111 4 years ago

                                          These are delish! Reading the comments I’m thinking it’s a good idea to remind people they aren’t muffins, so they won’t be “cake” like but more of a cheesecake texture. The longer you let them sit the more they stand up too

                                          • Giseleb3

                                            Giseleb3 4 years ago

                                            I made them and like them a lot I followed instructions exactly and use silicon baking cups in the air fryer time was perfect

                                            • Yowtfwasthat

                                              Yowtfwasthat 4 years ago

                                              Just made these, thank you for the recipe!

                                              • Monet

                                                Monet 4 years ago

                                                this was a no-go for me. I baked it, followed the recipe to the T, and it was undone, the after taste was that of babyfood. I sure had a sweet tooth and I should have read the comments before making these. Im sorry..lol

                                                • Lisa

                                                  Lisa 3 years ago

                                                  I agree

                                              • Bgshiek

                                                Bgshiek 4 years ago

                                                Delicious!!! This is the third time I’ve made them. It is like having a little bite of pumpkin pie. 😋

                                                • Tlevis

                                                  Tlevis 4 years ago

                                                  Didn’t like these at all. Horrible after taste. Sorry. Not a fan of this recipe. 🤷‍♀️

                                                  • Lisa

                                                    Lisa 3 years ago

                                                    I agree