Description

These no-bake keto pumpkin cheesecake bites are creamy, tangy, and crunchy with a toasted pecan crust. They are low-carb, gluten-free, and perfect for meal prep or satisfying sweet cravings without derailing your diet.

Ingredients

Scale

8 oz (225g) full-fat cream cheese, softened to room temperature
¼ cup (60ml) heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons 100% pure pumpkin puree
¼ cup (30g) keto-friendly granulated sweetener (erythritol or monk fruit)
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup (115g) raw pecan halves
2 tablespoons (30g) unsalted butter, melted
Pinch of salt for crust
1 tablespoon powdered keto sweetener (optional, for crust)

Instructions

Line a mini muffin tin with parchment paper liners or lightly grease with butter/cooking spray.
If using raw pecans, preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely.
Place cooled pecans in a food processor and pulse until fine crumbs form. Transfer to a bowl and mix with melted butter, a pinch of salt, and optional powdered sweetener.
Divide the pecan mixture evenly among the 24 mini muffin cups. Press firmly into the bottom of each cup to create a solid base.
In a large mixing bowl, beat softened cream cheese and heavy cream together until smooth and creamy (2-3 minutes).
Add pumpkin puree, vanilla extract, granulated sweetener, pumpkin pie spice, and salt. Beat on low speed until just combined. Do not overmix.
Scoop the filling into the crust-lined cups, filling almost to the top. Smooth the tops.
Refrigerate for at least 4 hours or overnight, or freeze for 45-60 minutes, until firm.
Lift bites out of the tin using parchment liners and serve cold.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not overmix the filling after adding pumpkin to maintain a dense texture. Toasting raw pecans enhances flavor. These can be stored in the fridge for up to 5 days or frozen for up to 3 months. Do not reheat.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 75
Sugar: 1
Sodium: 50
Fat: 6
Saturated Fat: 3
Carbohydrates: 2
Fiber: 0.5
Protein: 2

Keywords: keto, low carb, pumpkin, cheesecake, no bake, gluten free, snack, meal prep, pecan crust