Keto No-Bake Pumpkin Pie Cheesecake Bites
Delicious and creamy no-bake pumpkin pie cheesecake bites, perfect for gatherings and low-carb diets.
Ingredients
For the crust
- 1 cup almond flour Can substitute with coconut flour if preferred.
- 2 tablespoons melted butter Use coconut oil for a dairy-free version.
- Pinch of salt
- 1 tablespoon sweetener Optional for a sweeter crust.
For the filling
- 8 ounces softened cream cheese Full-fat or vegan alternative can be used.
- ½ cup pumpkin puree Ensure it's pure pumpkin, not pie filling.
- ¼ cup sweetener Erythritol, monk fruit, or stevia work well.
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch ground ginger
Instructions
Preparation of the Crust
- In a mixing bowl, combine almond flour, melted butter (or coconut oil), and a pinch of salt. If desired, add sweetener for a sweeter crust.
- Mix until crumbly and press firmly into the bottom of mini muffin tins lined with paper liners.
Preparation of the Filling
- In another bowl, beat together softened cream cheese and pumpkin puree until smooth.
- Add sweetener, vanilla extract, ground cinnamon, nutmeg, and ginger. Mix until fully incorporated and creamy.
Assembly
- Spoon the cheesecake filling on top of the crusts in the muffin tins, filling each cavity generously. Smooth the tops with a spatula.
Chill
- Cover the muffin tin with plastic wrap and place in the freezer for about 2-3 hours or until set.
- Once firm, pop them out of the molds and store in an airtight container in the freezer.
Serve
- Let them sit at room temperature for a few minutes before serving to soften slightly.
Notes
These bites can be decorated with a dollop of whipped cream or crushed nuts before serving. Adjust sweeteners based on personal taste.