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Pumpkin Cheesecake Cups
Pumpkin Cheesecake Cups are a two part dessert, but don’t let that sway you. There is the cookie/crust part and the no bake cheesecake part. And I think they are worth it.
I start with making the cookie crust. This is my basic keto graham crust that i then just crumble into the bottom of each cup. This crumbled cookie part give the feel of actually eating pumpkin cheesecake but each person gets their one of their own of the Pumpkin Cheesecake Cups.
‘Tis the season
This is one of those DIY things. Pumpkin Pie Spice Mix season comes around for a fleeting moment right after the kids head back to school. It’s almost like Starbucks is the gatekeeper of Pumpkin Spice Latte season. So when SB says it’s time to open the flood gates on all things #PSL then you will be hit with EVERYTHING pumpkin.
Although we still have 80* days here in Santa Monica well into late September, I can’t help but get in the spirit of a traditional Fall. I do miss sweater weather and crisp mornings from my time in Connecticut. Anything pumpkin gets me back in the mood, even if I am wearing flip flops and shorts through Halloween.
During that fleeting moment of the season you can find Pumpkin Pie Spice Mix pre-made in your local grocery store. SOmetimes I will blink and then it’s gone. If I see the package I generally grab it…because it’s such a novelty. Also, once you use it all up you will be out of luck trying to find it until the next Fall.
- DIY Pumpkin Pie Spice Mix
- Pumpkin Sausage Soup
- Low Carb Pumpkin Bread
- Pumpkin Bisque
- Keto Pumpkin Cheesecake
- Pumpkin Pecan Tart
- Pumpkin Crumble
- 16 oz cream cheese room temperature
- 15 oz pumpkin puree pure and unsweetened
- 2 tsp pumpkin pie spice DIY Pumpkin Pie Spice
- 3 tbsp Lakanto Monkfruit Sweetener powdered
- 1 tsp Pumpkin pie extract vanilla extract is ok
- 10 drops stevia extract
- 1 cups heavy cream
- ½ tsp pumpkin pie spice
- ½ tsp Lakanto Monkfruit Sweetener golden
Keto Graham Crust
- See Recipe Below
- See recipe below. Make this first and set aside.
No Bake Pumpkin Cheesecake filling
- In a large bowl using a hand mixer whip together the cream cheese and the pumpkin puree until smooth. Then add in the pumpkin pie spice, sweetener, pumpkin pie extract and Stevia. Continue whipping together until fully combined.
- Carefully pour in the heavy cream into the pumpkin and cream cheese mixture. Again, using your hand mixer carefully whip together the cream and the pumpkin mixture for 1-3 minutes. I like to start on low with my mixer and then turn up to high to get a stiff consistency.
Assembling your cups
- Set aside 1/2 cup of the crumble mixture. With the remaining crumble distribute evenly among your 12 cups (cups should be about 4-6 oz size). Spoon equal amounts of your Pumpkin Cheesecake into 12 individual cups.
- Tap each cup on your counter to help the Pumpkin cheesecake mixture settle into the bottom crumble. Sprinkle the remain crumble on top of each cup equally and add a dollop of whipped cream and a sprinkle of pumpkin pie spice mix if you like. Chill for 1-4 hours.
- Preheat oven to 350*
- Line a cookie sheet or pan of choice with parchment paper. In microwave safe dish melt butter in microwave in 30 second increments until just melted, not hot.
- In separate small to medium bowl mix together dry ingredients for the crust. Pour butter over dry ingredients and mix together to form a crumbly dough. Press dough into pan of choice until evenly distributed. With a fork poke dough.
- Place in oven for 10-12 minutes. Take out of oven and let cool completely.
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To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.