Joy Filled Eats

Delicious Mini Pumpkin Cheesecake Story

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.

How To Make Keto Pumpkin Cheesecake



Pecans Sweetener  Salted butter Cinnamon 2% or 4% milkfat cottage cheese Cream cheese Pumpkin puree Eggs Sweetener  Vanilla extract Cinnamon

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First Step: 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.

Second Step: Combine the ingredients for the filling in the Vitamix (you don’t need to wash it after making the crust). Pulse until smooth.

Third Step: Divide the batter between the muffin cups. Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken.

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