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5 from 3 votes

Mini Keto Pumpkin Cheesecake with Pecan Crust

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 24 cheesecakes
Calories: 144kcal
Author: Taryn

Ingredients

Crust Ingredients:

Filling Ingredients:

Instructions

  • Preheat the oven to 350. In the Vitamix pulse the pecans, 2 tbsp sweetener, 1/2 tsp cinnamon, and 4 tbsp 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

This makes 24 individual cheesecakes. 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.

Nutrition

Serving: 1cheesecake | Calories: 144kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 132mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1865IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 0.6mg