Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake
Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake

Recipes   Gluten Free     Seasonal     Sweets    

Ingredients

Crust
  • 3 tbsp almond flour
  • 1 tbsp Swerve, Granular 
  •  Pinch salt
  • 2 tsp melted butter
Filling
  • 3 ounces cream cheese, softened
  • 2 tbsp Swerve, Confectioners 
  • 2 tbsp pumpkin puree 
  • 1 tbsp beaten egg (reserve remaining egg for another use...like omelets!) 
  • ½ tsp pumpkin pie spice 
  • ¼ tsp vanilla extract
Topping
  • 2 tbsp heavy whipping cream
  • 2 tsp Swerve, Confectioners 
  • Dash vanilla extract
Mini Pumpkin Cheesecake 2

Instructions

Crust
  1. Preheat the oven to 325F. Lightly grease the bottom and sides of a 4-inch springform pan. 
  2. In a small bowl, whisk together the almond flour, Swerve, and salt. Add the melted butter and stir until it begins to clump together. Press into the bottom of the prepared pan and bake 8 minutes. Remove and let cool while preparing the filling.
Filling
  1. Reduce oven temperature to 300F. 
  2. In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the pumpkin puree, egg, pie spice, and vanilla extract until well combined. 
  3. Spoon the batter over the crust and smooth the top. Bake 20 to 30 minutes, until the edges are set and the center just jiggles slightly when shaken. Remove and let cool to room temperature, and then refrigerate at least 1 hour. Run a sharp knife around the sides of the pan before releasing the spring.
Topping
  1. Whip the cream with the sweetener and vanilla until it holds stiff peaks. Spread over the chilled cheesecake.

Makes 1 mini cheesecake (2 servings).

Mini Pumpkin Cheesecake 3
Nutrition Facts

Serving Size 1/2 cheesecake

Servings 2

Calories 310
Total Fat 29g
Total Saturated Fat 15g
Cholesterol 100mg
Sodium 210mg
Total Carbs 25g
Dietary Fiber 3g
Sugars 3g
Swerve 19g
Protein 6g
Net Carbs: 3g

Comments:

  • Dana Grilikhes

    Looks delicious! Will this recipe double well or do I need to make 2 cheesecakes?

    • Swerve

      Thanks Dana! This recipe would most likely double just fine!

  • Candace rautio

    This looks soooo good will try it for sure !

  • Brian

    To calculste net carbs you subtract fiber from total carbs. Total carbs = 25 g, fiber = 3 g, net carbs should be 22 g. I am curious how you came up with 3 g net carbs.

    • Swerve

      Hi Brian, thanks for your comment! We also subtract Swerve from total carbs per serving to find net carbs. Swerve is considered a non-impact carbohydrate and won't affect your blood sugar. For this reason, it is not counted in the net or impact carbohydrate count. Hope this helps!

  • Sonja

    I'm in Australia and can't get Swerve as far as I know. What other sweetener would you recommend here? We have Erythritol, Xylitol, Natvia etc.

    • Swerve

      Hi Sonja! You can order Swerve in Australia from vitacost.com and iherb.com. Hope this helps! Thanks for checking out the recipe!

  • Kirsten

    Can you make this in any other type of pan? I do not have a springform pan and really want to make this tonight!

    • Swerve

      Hi Kirsten! You should be able to make this recipe in a 4 inch ramekin. You would just have to enjoy it from the ramekin. We haven't tried this yet, thanks for a great idea!

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