Pumpkin Cheesecake Cups
These are a delightful pumpkin fall dessert. My Pumpkin Cheesecake Cups are super low carb for a delightful holiday party.
Servings 12 cups
- 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
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.
Calories: 280kcal | Carbohydrates: 6g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 138mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6606IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg