Pumpkin Cheesecake Tarts

Looking for the perfect keto low carb fall dessert recipe? Look no further because these easy pumpkin cheesecake tarts are so downright good!

Rich creamy pumpkin cheesecake filling with a soft buttery crust will leave your sweet tooth happy and satisfied!

Pumpkin cheesecake tart on a wooden serving board, top down shot.

What is Pumpkin Cheesecake Tarts?

Little tarts made with a sugar-free pumpkin cheesecake filling and a soft, buttery crust. These low carb pumpkin cheesecake tarts are low carb, gluten-free, and keto friendly.

Note – this recipe does not use any eggs.

What do these pumpkin cheesecake tarts taste like?

Creamy mini cheesecake tarts are full of pumpkin flavor with a buttery, baked almond crust.

What ingredients do I need to make cream cheese pumpkin tarts?

  • Cream Cheese – use block cream cheese.
  • Pumpkin Puree – use 100% canned pure pumpkin puree.
  • Sweetener – monkfruit erythritol blend or preferred sweetener.
  • Pumpkin Pie Spice – a mixture of ground cinnamon, nutmeg, cloves, ginger and other spices.
  • Vanilla Extract – made from vanilla bean pods. Available at most supermarkets.
  • Gelatin – helps to hold the cream cheese filling together.
  • Cold Water – used to bloom gelatin powder.
  • Almond Flour – a low carb and keto friendly alternative to all-purpose flour.
  • Butter Melted – melt in a the microwave for 15-30 seconds.

Pumpkin cheesecake tart in baking tray.

How do you make pumpkin cheesecake tarts?

Mix crust ingredients and bake. Combine filling ingredients with a hand mixer. Add filling to each tart crust and keep in the fridge until ready to serve. Top with whipped cream is preffered.

How to store pumpkin cheesecake tarts?

Store pumpkin cheesecakes in a covered container in the refrigerator for up to 5 days.

Pumpkin cheesecake tart filling being mixed with a hand mixer.

What is the nutrition information for this low carb pumpkin cheesecake recipe?

  • 213 Calories
  • 5g Carbohydrates
  • 2g Fiber
  • 6g Protein
  • 20g Fat
  • 42mg Cholesterol
  • 123mg Sodium
  • 60mg Potassium
  • 67mg Calcium
  • 1mg Iron
  • 1091ui Vitamin A
  • 1mg Vitamin C

Pumpkin cheesecake tart on a wooden serving board.

Looking for other pumpkin dessert recipes?

Now, let’s get making this Pumpkin Cheesecake Tarts recipe!

  • Prepping Time 10M
  • Cooking Time 15M
  • Cooling Time 3H
  • Total Time 3H25M
  • Net Carb/Serv ~3g
  • Servings 12 Tarts

Ingredients

Cheesecake Mix

Tart Crust

Directions

1) Gather all the ingredients.

2) Preheat oven to 325F.

3) In a small mixing bowl, combine Almond Flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.

4) Line a cupcake pan with cupcake liners.

5) Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.

6) Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once browned, remove from oven and cool for at least 10 minutes.

7) Pour Gelatin into a small mixing bowl with cold water without mixing. Let it sit for at least 5 minutes to let the Gelatin bloom.

8) In the meantime, combine cream cheese, pumpkin puree, sweetener, pumpkin pie spice, Vanilla Extract and combine with a hand or stand mixer.

9) Once 5 minutes has passed from 7), microwave Gelatin for 10 seconds to let it warm and liquefy.

10) Add liquefied Gelatin mix into pumpkin cream cheese mix and combine with a hand or stand mixer.

11) Scoop approximately 2 tablespoons of pumpkin cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.

Hope you enjoy your Pumpkin Cheesecake Tarts!

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More Recipes

Pumpkin cheesecake tart with a bite taken out.

Pumpkin Cheesecake Tarts

Looking for the perfect keto low carb fall dessert recipe? Look no further because these easy pumpkin cheesecake tarts are so downright good! Rich creamy pumpkin cheesecake filling with a soft buttery crust will leave your sweet tooth happy and satisfied!
5 from 4 votes
Course: Dessert
Cuisine: American, fall, Worldwide
Keyword: cream cheese pumpkin tarts, low carb pumpkin cheesecake, pumpkin cheesecake tarts, sugar free pumpkin cheesecake
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 12 tarts
Print Recipe
Calories: 213kcal

Ingredients

Cheesecake Mix

  • 16 oz Cream Cheese softened
  • 3 tbsp Pumpkin Puree
  • 1/2 Cup Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1/2 tsp Pumpkin Spice
  • 1 tsp Vanilla Extract
  • 1 tbsp Gelatin 1/4 oz
  • 1 tbsp Cold Water

Tart Crust

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1/3 Cup Butter Melted

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • In a small mixing bowl, combine Almond Flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
  • Line a cupcake pan with cupcake liners.
  • Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
  • Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once browned, remove from oven and cool for at least 10 minutes.
  • Pour Gelatin into a small mixing bowl with cold water without mixing. Let it sit for at least 5 minutes to let the Gelatin bloom.
  • In the meantime, combine cream cheese, pumpkin puree, sweetener, pumpkin pie spice, vanilla extract and combine with a hand or stand mixer.
  • Once 5 minutes has passed from 7), microwave Gelatin for 10 seconds to let it warm and liquefy.
  • Add liquefied Gelatin mix into pumpkin cream cheese mix and combine with a hand or stand mixer.
  • Scoop approximately 2 tablespoons of pumpkin cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.

Video

Nutrition

Calories: 213kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 123mg | Potassium: 60mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
*Values Based Per Serving
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4 Comments

  1. Can crust be frozen?

    • LowCarbingAsian

      Hi Denise! We’ve only refrigerated the crust before, so can’t say for sure, but we think it should hold in the freezer.

  2. Denise Jablonski

    Do you know net carbs for single serving of crust

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