Pumpkin Cheesecake Cups

These are a delightful pumpkin fall dessert. My Pumpkin Cheesecake Cups are super low carb for a delightful holiday party.

Course Dessert

Cuisine American, Holiday

Keyword keto dessert, pumpkin, Thanksgiving Dessert

Prep Time 15

Cook Time 12

Chill time 1

Total Time 1 27

Servings cups

Calories 280kcal

Author The Kellie Kitchen

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.

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.

Mix together pumpkin pie spice and Lakanto Monkfruit Sweetener Golden. Top with a dollop of homemade whipped cream and sprinkle each Pumpkin Cheesecake Cup with your topping.