Keto pumpkin cheesecake anyone?

Cheesecake has been around for centuries and is believe to have originated from Greece. But since 2000 BC when the earliest once were made, humans have made several hundreds of cheesecakes.

There is no best time to have this keto goodness, summer, winter; autumn, and spring… whenever your palate calls, please answer!

You don’t have to wait for the pumpkin cheesecake day on October 21st.

I had to go all out early in the week to get myself the keto pumpkin recipes in order to make this amazing keto pumpkin dessert.

Jump To Recipe

The Making Of My Pleasant Pumpkin Cheesecake

Making a mini pumpkin cheesecake may sound dicy but it’s quite easy!

You don’t need a degree to perfect the act or a device to guide you!

I love my pumpkin cheesecake pure and simple.. creamy of course. But my friend loves hers with the almond crust.

You can use the topping from the keto blackberry topper by dividing evenly between the twelve muffin cups and press in, it will bake with the cheesecake so no need to par-bake.

You will have to start with room temperature cheese cream to make the cheesecake batter. To avoid lumpy cheesecake, ensure it’s not too cold and no amount of beating will remedy it. This is one way around an appealing low carb pumpkin cheesecake.

Mix until it becomes smooth and then add the vanilla, sweetener, pumpkin, and the pumpkin pie spice. A sweetener I recommend is Lakanto Monkfruit, reasons being that it’s got zero carb content and that is all-natural!

Xylitol, a sugar-free sweetener is another beautiful option. It’s perfectly safe for humans but not dogs… but I love it’s flavor though.

Next up, Mix all the ingredients together until it becomes smooth.

Scoop into twelve muffin cups, to make portioning easy, I like using a larger cookie scoop. This makes filling the muffin tins quite easy.

But really, the use of cookie scoop can’t be overemphasized.

Your sugar free pumpkin cheesecake will be ready in 20minutes. Allow it to cool properly before putting it in the fridge. To get maximum pleasure, serve this little wonder when cold.

Keto Pumpkin Cheesecake Muffins: How To Serve

With a light sprinkling of cinnamon and a dollop of whipped cream, your low carb cheesecake can be served.

By adding one tablespoon of powdered sweetener to one cup of heavy whipping cream in a mixing bowl, mix with an electronic mixer to have your own whipped cream. You also buy a spray can of whipped topping and use one tablespoon spoonful! Do you see why this keto pumpkin dessert should not be time-bound?

Storing Keto Pumpkin Cheesecake Bites

Before putting them in an airtight container and putting in the refrigerator, please, allow it to cool properly so it can last for up to five days.

One way to keep it lasting longer is by wrapping them well and freezing. To serve, thaw overnight.

Ways To Avoid Breaking Up And Cracking Of Cheesecake

I will like to share this with you. The first thing that can go wrong in making a cheesecake is not using softened cream cheese, which I call “keto pumpkin cream cheese”. Do this by microwaving it, careful not to let it melt. Ensure you get a good mix after adding your ingredients. Avoid opening unnecessarily or several times, this change in temperature can affect the cheesecake. A little wobble will tell that the cake is fine, don’t overbake.

Final words

All I need to do to have this dessert is to open my refrigerator… see it’s that simple.

You can make and share this delicious keto pumpkin cheesecake bars with family and friends!