These Keto Pumpkin Cheesecake Bites are a creamy, cool treat bursting with warm spices. The silky cream cheese topping has pumpkin and pumpkin spice in it, and the crust has a generous kick of ginger. These low carb Pumpkin Cheesecake Bites are extremely easy to make and perfect for sharing in the fall or anytime you can get pumpkin puree!
It’s beginning to look a lot like…Autumn! The leaves have well and truly turned, falling to nourish the ground (and aid in me slipping onto my butt, last week in a crowd of people walking to watch the fireworks for Guy Fawkes night…ha…). What do I love about the Fall? Other than the pretty colours everywhere, for me it’s all about cosy sweaters, a million cups of tea, cuddling my man & kitten (if she’ll let me) and making things with Pumpkin Spice. I’ve been making Pumpkin Spice Smoothies, Stews (you’ll see them, don’t worry!), puddings and these little cheesecake bites. I’ve made them twice for parties. Absolutely LOVED by all, they are low carb, keto-friendly, and only 107 calories a pop. YAS QUEEN.
If you have a dairy intolerance or are vegan, use your favourite plant-based cream cheese instead. I’ve used Violife Soft Cheese Dairy Alternative and it tastes just as good!
How to make these Keto Pumpkin Spice Cheesecake Bites
- Mix topping ingredients together until well combined and there are no lumps. Set aside in the fridge to allow to thicken for at least 30 minutes.
- Mix dry ingredients together for crust.
- Add butter.
- Mix together well.
- Spoon a tablespoonful into mini cupcake cases or a silicone mini cupcake tray and press down firmly.
- Freeze for at least 30 minutes.
- Take topping and crust out of the fridge and freezer.
- Either pipe or spoon topping onto crust.
- Serve immediately, or refrigerate until ready to serve.
How to store
- FRIDGE: If you’re making them to eat within a day or so, store in the fridge until it’s time to devour.
- FREEZER: You can make them and freeze them! I recommend freezing them in a silicone mini cupcake tray. They will easily store for a month, if not longer (you’ll eat them before then though, trust me).
More recipes you will love
- KETO PUMPKIN SPICE PUDDING
- EASY NO-BAKE PALEO BANANA CHEESECAKE
- THE MOST AMAZING VEGAN S’MORES CUPCAKE COOKIES
- APPLE PIE SMOOTHIE
- LAYERED PALEO VEGAN CUPCAKES
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Pumpkin Spice Cheesecake Bites
Equipment
- silicone mini cupcake tray or mini cupcake wrappers
- mixing bowl
- wooden spoon
- measuring cups/ spoons
Ingredients
Topping
- 340 g Cream cheese dairy free or regular
- 1/3 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/4 cup stevia
- 2 tbsp flax meal
- 1/4 tsp salt
Crust
- 1/2 cup almond flour/meal
- 1/4 cup stevia
- 3/4 cup flax meal
- 1 tsp ginger ground
- 1/4 cup butter melted, dairy free or regular
- 1/4 tsp salt
Instructions
- Mix topping ingredients together until well combined and there are no lumps. Set aside in the fridge to allow to thicken for at least 30 minutes
- Mix dry ingredients together for crust
- Add butter
- Mix together well
- Spoon a tablespoonful into mini cupcake cases or a silicone mini cupcake tray
- Press down firmly
- Freeze for at least 30 minutes
- Take topping and crust out of the fridge and freezer.
- Either pipe or spoon topping onto crust.
- Serve immediately, or refrigerate until ready to serve.
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