• Krista Smith, FNTP

Mini Crustless Pumpkin Cheesecakes

Are you a cheesecake fan?

Me too. They are sooo good.

What I’m not fond of is all the sugar the typical cheesecake contains, especially when I’m trying to stay keto. These little bites are just the right amount of cheesecake plus the added benefit of being sugar free. Annnnd you don’t have to bake them!

My go-to for these are my silicone baking cups. I use those cups for EVERYTHING from packing the kids’ lunches to fat bombs to actual muffins. They pull away from food easily and are nice and small to portion out the cheesecakes.

Since it’s fall, I added pumpkin, of course. I included extra cinnamon because I just LOVE a nice strong cinnamon-y flavor. You could easily omit the pumpkin and spices for a plain cheesecake and it will taste great.

You can whip these up in your food processor very quickly. Just throw everything in and blend well.

The consistency of this mixture is much like a mousse. The coconut oil in the recipe may prevent the cheesecakes from getting firm enough in the fridge. Chill for at least an hour before eating. I froze them for 2 hours and then removed them from the cups to store in the freezer. They defrost quickly.

Another option is to freeze them a couple hours to set, then store in the fridge inside the silicone cups until ready to eat.

Mini Crustless Pumpkin Cheesecakes

By Krista Smith, NTP

Serves 8


8 oz. full-fat cream cheese, softened

1/2 C pumpkin puree

2T coconut oil

1 tsp vanilla extract

1 tsp pumpkin pie spice

1 tsp cinnamon

2 T Swerve confectioner’s style erythritol sweetener


Combine all ingredients in a food processor until smooth. Using a spoon or dough scoop, divide the mixture equally between 8 muffin cups. To eat as a mousse, chill in the fridge for at least 1 hour. For a firmer, more “cheesecake-like” consistency, freeze for 2 hours.

Cheesecakes should last about 3-5 days in the fridge, 1 month in the freezer.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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