Mini Pumpkin Cheesecake Bites

These mini cheesecake bites are a delicious and satisfying low carb treat. A lot of people in my family are on a low carb diet and I made up this recipe when they requested cheesecake. I wanted to make something different then regular cheesecake and I wanted an excuse to use my mini muffin tin. They turned out great and everyone loved them! This recipe makes about 48 cheesecake bites, but you could easily cut it in half and make just 24.

Only .5 net carbs per cheesecake bite!

 

Mini Pumpkin Cheesecake Bites
Author: 
Recipe type: Dessert
 
Ingredients
  • For the crust:
  • ½ cup toasted walnuts
  • ½ cup toasted pecans
  • 4 teaspoons xylitol
  • 1 tablespoon butter
  • For the filling:
  • 16 oz cream cheese, softened
  • ½ cup canned pumpkin
  • ⅓ cup xylitol
  • pinch of NuNaturals Nustevia
  • ¾ teaspoon pumpkin pie spice
  • 2 eggs
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 325 degrees.
  2. With a food processor, grind the nuts, butter and xylitol together.
  3. Line a mini muffin tin, and press about 1 teaspoon of crust mixture into each liner.
  4. Bake for 5 minutes.
  5. Blend together the cream cheese, pumpkin, xylitol, nustevia, vanilla and pumpkin pie spice.
  6. Blend in the eggs until combined.
  7. Evenly spoon the filling over the crusts.
  8. Bake for 15 minutes; cool for 2 hours.
  9. Makes about 48 mini cheesecake bites.

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  1. […] Mini Pumpkin Cheesecake Bites from Hannah’s Healthy Heaven ~ gluten free, grain fee, sugar free, […]

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