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mini pumpkin cheesecake recipe featured image

Mini Pumpkin Cheesecakes

  • Total Time: 50 minutes
  • Yield: 12 servings 1x


These Mini Pumpkin Cheesecakes are creamy with the perfect touch of spice. They taste like a complete indulgence, but they're actually healthy enough to enjoy for breakfast instead of just saving for dessert.




  • 1 1/4 cups almond flour
  • 2 tablespoons arrowroot starch
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 3 tablespoons coconut oil (melted)
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons water (or more as necessary)


  • 4 ounces cream cheese (softened slightly)
  • 1/4 cup coconut sugar
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried ground ginger
  • 1/8 teaspoon ground cloves
  • 1 pinch sea salt


For the Crust:

  1. Preheat the oven to 350F. Line a muffin tray with 12 paper liners.
  2. Whisk together the almond meal, arrowroot starch, coconut sugar, cinnamon, and salt in a large bowl. Add the coconut oil and vanilla and mix with a fork until it forms crumbles. Add the water a little at a time until the dough holds together when you squeeze it.
  3. Divide the dough between the 12 muffin wells and lightly press down. Bake 8 minutes.

For the Filling:

  1. Meanwhile, make the filling. To do so, beat together all ingredients until smooth.

To Assemble and Bake:

  1. Once the crusts are pre-baked, spoon the filling on top.
  2. Put the trays into the oven and immediately turn the heat down to 325F. Bake until the cheesecakes are golden and starting to puff, about 25 minutes.

To Serve:

  1. Cool to room temperature, and then transfer to the fridge to chill, about 1 hour.
  2. Serve.


  • Net Carbs: 7g per serving (1 mini pumpkin cheesecake = 1 serving)
  • Store these individual pumpkin cheesecakes wrapped in the fridge for up to 5 days.
  • An easy way to cut the carbs for this recipe is to swap out the coconut sugar for your favorite type of keto brown sugar.
  • If desired, right before serving, top each pumpkin cheesecake cupcake with a dollop of whipped cream (or coconut "whipped cream") and a sprinkle of ground cinnamon or nutmeg.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 163
  • Sugar: 4
  • Sodium: 77
  • Fat: 13
  • Saturated Fat: 6
  • Carbohydrates: 9
  • Fiber: 2
  • Protein: 4
  • Cholesterol: 38

Keywords: Mini Pumpkin Cheesecakes, Pumpkin Cheesecake Cupcakes