How can anyone not love mini pumpkin cheesecakes? It is rich and creamy with the flavors of fall in every bite. Now you can even eat it for breakfast with a mini Keto Pumpkin Cheesecake with Pecan Crust.
When my dear friend, Marisa, told me I should make a pumpkin version of my Almond Crusted Breakfast Cheesecakes I was happy to oblige. I have a new Vitamix to play with and I'm having a blast getting to know it. This was the perfect recipe in which to try out a few different techniques. Marisa really just wanted to be my taste tester at our women's group meeting this week. I don't blame her. I'm always happy to taste cheesecake. Especially Keto Pumpkin Cheesecake with Pecan Crust.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
The reason a mini Keto Pumpkin Cheesecake with Pecan Crust is more suitable for breakfast than regular cheesecake is that they use cottage cheese which has higher protein. I feel slightly guilty eating regular cheesecake for breakfast. These are breakfast guilt-free.
I've had my Vitamix Professional Series 750 for a total of 5 days and I'm in love with it already. It can clean itself. It can cook soup. And it can do almost anything else I'd ever want in a kitchen tool. It can't bake cakes but I guess they needed to draw the line somewhere. This thing is a beast. It can make nut butter, batters, frozen desserts, smoothies, juices, nut milk, flour, and dough.
I'm already planning a few more Vitamix recipes for the next couple of months. I've been craving Apple Pie Ice Cream ever since Ben & Jerry's discontinued it about 15 years ago so that is on the agenda. And maybe a sweet Christmas bread.
Mini Keto Pumpkin Cheesecake with Pecan Crust - Low Carb, Sugar & Grain Free, THM S
This makes 24 individual Keto Pumpkin Cheesecake with Pecan Crust. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some whipped cream and cinnamon. I eat two for breakfast or one as a snack.
If you forget to line the metal cupcake pans with paper or foil liners they are a pain to get out and you lose some of the crust. Learn from my mistake and line your pans or use a silicone cupcake pan.
Like what you see? Follow me on Facebook! Love this recipe? Tag me on Instagram: @joyfilledeats, and leave a comment & 5-star rating right here! Make sure you don't miss new recipes by getting email updates!
📖 Recipe
Ingredients
Crust Ingredients:
- 2 cups pecans
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 tablespoon salted butter
- ½ teaspoon cinnamon
Filling Ingredients:
- 16 oz 2% or 4% milkfat cottage cheese
- 8 oz cream cheese
- 1 cup of pumpkin puree
- 6 eggs
- 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350. In the Vitamix pulse the pecans, 2 tablespoon sweetener, ½ teaspoon cinnamon, and 4 tablespoon butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily.
- Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
- Meanwhile, combine the ingredients for the filling in the Vitamix (you don’t need to wash it after making the crust). Pulse until smooth. You may need to scrape down the sides. Divide the batter between the muffin cups.
- Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely.
- Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with whipped cream and a sprinkle cinnamon.
Notes
Nutrition
Sheila says
Best Cottage Cheese Recipe - Hands Down!
I make these a little different since my body doesn't do well with most sugar substitutes. I use either organic honey or organic date syrup, or Sugar Rx. It does require a bit more but both are low glycemic sweeteners. The Sugar Rx I add 1/4 tsp at a time and taste test because it can quickly become too much. When I make these for my family, I like to mix it up too. Sometimes I swap out the pumpkin for a can of pears (no juice), homemade apple sauce, pureed strawberry, raspberry or blackberry (seeds strained), etc. There favorite is pear and key lime (using lime juice and few drops of lemon extract). I make fresh whip cream for each batch (2 cups whipping cream 2 tsp cane sugar). It makes a HUGE batch and I only use a tablespoon on my pie so very little added sugar. If you are on keto, you'll want to stick more closely to the original recipe here.
If you love cheesecake and are looking to a low sugar alternative, This Is It!
Robin says
Hi, great recipe! Would you know the macros for each muffin by weight... ounces or grams? I weigh everthing 🙂 Thank you.
Taryn says
No, sorry. You could always weigh the whole batch and then just divide by servings.
LadyMirella says
I don’t have a Vitamix, can I use my ninja kitchen blender?
Taryn says
Yup! Any good blender should be fine.
Liz says
After no pumpkin treats for months, these cheesecakes hit the spot. A winner!
Jenn says
Oh gosh keto cheesecake?! YES PLEASE! Cannot wait to get these in my face!
Lisa BOCK says
I made these with swerve..amazing
Donna says
Did you use 1 cup of swerve in the filling?
Diana says
Could these be made into bars?
Taryn says
Yes. But, I'm not sure of the exact baking time.
Kathleen Polacik says
I do not have a Vita Mixer, will a food processor work well? Thank you:)
Taryn says
Yes, you can use a food processor.
Robin says
I am not getting the same carbs as your recipe lists. MY FITNESS PAL is showing 11.4 carbs and 2.2 fiber. So a net carb of 9+. Where did you get your mumbers?
Taryn says
I use caloriecount.com. I'm on my way out for the evening but I'll check this over tomorrow.
Taryn says
I re-entered the nutrition info into my calculator and still got the same outcome. Then I entered the main ingredients into MFP (not the sweetener, cinnamon, vanilla) and got similar results:
Per Serving: Calories 143 Carbs 3 Fat 13 Protein 4
I'm not sure where the difference is coming from. Any chance you used organic pumpkin puree? The kind I keep seeing in stores has added sugar.
Katrin says
I feel I should have cake for breakfast every day, so these fit the bill perfectly! Thank you for sharing 🙂
STACEY says
This looks like a tasty Fall treat. I love pecans, as they are one of nuts that are the lowest in carbs. I also enjoy having sweets at breakfast 🙂
Deb King says
Is it ok to sub 16 oz softened cream cheese for the cottage cheese?
Sarah says
These look great - I love having cheesecake for breakfast! And pumpkin is a weakness of mine!
Stephanie C. says
These are fantastic! I made half a batch in case I didn't like them, but next time a full batch is in order! I'm not a pumpkin fanatic, but when I saw the word "pecan" "breakfast" and "cheesecake" in the title, I knew I had to try them. The house smells wonderful while baking and they taste delicious!
For those of you with an older Vitamix (like me) that doesn't have a pulse option, I just blended it all on low and pulsed the number knob (1 - 10) for the crust. For the filling, I blended like I would a smoothie.
Give this a try, people!
Tonnia Williams says
Thanks for sharing your pulse tip. I have an older model Vitamix.
Maya | Wholesome Yum says
Cheesecake for breakfast is a great idea! Love that you used cottage cheese to make it healthy!
Georgina says
These look amazing! Such a good idea to have them for breakfast. 🙂
Tasha | Ketogasm.com says
These look delish! Love your step-by-step photo style, so helpful seeing the process of making these.
Kim | Low Carb Maven says
I absolutely LOVE pecan crusts with cheesecake -- especially pumpkin cheesecakes and pumpkin pies. It's such a great combination! How cool that you can make the crust in your Vitamix. I will have to try.