Mini Pumpkin Cheesecake

Recipe posted in: Snack

Enjoy this low-carb dessert that features the fruit of the season. Our Mini Pumpkin Cheesecake recipe is the perfect treat for your holiday parties.

If you thought that cheesecake couldn’t get any better, try throwing some pumpkin into the mix! The sweet, earthy taste of pumpkin paired with pumpkin pie spices perfectly complements the creamy cheesecake. The result is a pumpkin pie and cheesecake mashup that is unique, low carb and diet-friendly. Learn more about the power of pumpkin by clicking the link below!:

Fall Food Facts: The Power of Pumpkin

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To make these little cheesecake bites, preheat your oven to 350 degrees and line a 12-cup standard muffin tin with paper liners. Grab a large bowl and your hand mixer and beat together cream cheese and eggs until they are smooth and creamy. Throw in your pumpkin puree, sweetener (we love stevia!), spices and vanilla and continue mixing. Once the mixture is smooth and creamy, equally distribute it among 12 muffin cups and bake for about 20 minutes. The mini cheesecakes should jiggle slightly in the middle when finished. Make sure to cool your cheesecakes completely before sticking them in the fridge. Top them with a tablespoon of whipped cream and enjoy!

Helpful Hint: Make sure to use unsweetened pumpkin puree, not canned pumpkin pie filling!

One Mini Pumpkin Cheesecake with one tablespoon of whipped cream contains 190 calories. If you want to skip the whipped cream, you can simply eliminate 40 calories from the total provided.

You can eat low-carb and enjoy your sweets, too! Check out these other South Beach-approved desserts:

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 12 (1 serving = 1 mini cheesecake + 1 tablespoon whipped cream)

Nutrition Information

  • 1.5 Healthy Fat


  • Cheesecake
  • 16 oz. cream cheese, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup canned pumpkin puree, unsweetened
  • 1/2 cup stevia
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. vanilla
  • Whipped Cream
  • 1 pint heavy cream
  • 1 Tbsp. stevia
  • 1 tsp. vanilla


  1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, use a mixer to beat together cream cheese and eggs until smooth and creamy.
  3. Add the pumpkin, stevia, pumpkin pie spice and vanilla to the cream cheese mixture. Mix until smooth and creamy.
  4. Pour the batter evenly between the 12 muffin cups
  5. Bake for 20 minutes. The cheesecakes should slightly jiggle in the center when done
  6. Cool the cheesecakes in the muffin tin completely before moving to the refrigerator.
  7. In a large bowl, combine heavy cream, stevia and vanilla. Using a mixer at high speed, mix together until stiff peaks are formed. Do not overmix.
  8. Top each cheesecake with 1 tablespoon of whipped cream and serve.