Pumpkin Cheesecake Tarts

These Pumpkin Cheesecake Tarts offer a luscious pumpkin-flavored cream cheese filling atop a soft, buttery almond crust. They’re a perfect low-carb and keto-friendly treat for fall, delivering a rich and satisfying dessert experience. With the blend of pumpkin pie spices and vanilla, each bite is creamy and flavorful. They’re also gluten-free and egg-free, making them accessible for various dietary needs. Store them in the fridge, and you’ve got a go-to fall dessert that checks all the boxes.

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

How to make Pumpkin Cheesecake Tarts?


  1. Start by mixing almond flour, sweetener, and melted butter for the crust. Press into cupcake liners and bake 12-15 minutes. Cool for 10 minutes.
  2. Bloom gelatin in cold water for 5 minutes, then microwave 10 seconds to liquefy.
  3. Blend cream cheese, pumpkin puree, sweetener, pumpkin spice, and vanilla. Add liquefied gelatin and mix.
  4. Add filling to crusts and refrigerate for 3-4 hours. Serve chilled.

Pumpkin cheesecake tart filling being mixed with a hand mixer.

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 – use your preferred sweetener.
  • Pumpkin Pie Spice – a mixture of ground cinnamon, nutmeg, cloves, ginger and other spices.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Gelatin – unflavored Gelatin used to make jelly. Can be found at your local supermarket.
  • Water – used to bloom gelatin powder.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Butter – unsalted butter melted in a the microwave for 15-30 seconds.

How to store leftovers?

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

Pumpkin cheesecake tart in baking tray.

Looking for other keto friendly dessert recipes?

Pumpkin cheesecake tart on a wooden serving board.

Watch How To Make It

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


Cheesecake Mix

Tart Crust


  • 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.


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
Looking for Other Recipes?Sign Up to Get RECIPES Sent Directly to Your Inbox!



  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

Leave a Comment

Your email address will not be published. Required fields are marked *