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Keto Pumpkin Cheesecake Bites for Low Carb Snacking
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Keto Pumpkin Cheesecake Bites

Indulge in these luxurious, low-carb pumpkin cheesecake bites, designed to satisfy your autumn cravings without the sugar spike. These creamy, bite-sized treats combine smooth, full-fat cream cheese with earthy pumpkin puree and warm seasonal spices. They are the perfect portable snack for a busy lifestyle, offering a velvety texture and rich flavor that fits perfectly into a ketogenic diet. Simple to prepare and delightful to serve, these refined keto treats are a healthier, decadent alternative to traditional desserts.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: No Bake Cheesecake Recipes
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup 100% pumpkin puree
  • 1/3 cup powdered erythritol
  • 1 tsp pumpkin spice
  • 1 tsp pure vanilla extract

Method
 

  1. Combine the softened cream cheese and powdered erythritol in a medium mixing bowl.
  2. Beat the mixture using a hand mixer on medium speed until perfectly smooth.
  3. Incorporate the pumpkin puree, pumpkin spice, and vanilla extract into the cheese base.
  4. Fold the ingredients together gently until you achieve a uniform color and texture.
  5. Scoop the mixture into silicone muffin molds or a prepared mini-cheesecake tray.
  6. Level the tops of each bite with a small offset spatula for a clean finish.
  7. Place the tray in the refrigerator for at least four hours to set properly.

Notes

Store in the refrigerator for up to 5 days. You can substitute monk fruit sweetener for erythritol if preferred. Ensure the cream cheese is fully softened to avoid lumps in the batter.