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!
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 – use your 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.
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.
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
Looking for other pumpkin dessert recipes?
- Pumpkin Cream Cheese Cookies
- Pumpkin Pie Parfait
- Pumpkin Spice Frappuccino
- Pumpkin White Chocolate Chip Cookies
- Pumpkin Pancakes
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
- 16oz Cream Cheese (softened)
- 3 tbsp Pumpkin Puree
- 1/2 Cup Sweetener (sugar alternative or preferred sweetener)
- 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 (sugar alternative or preferred sweetener)
- 1/3 Cup Butter Melted
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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Pumpkin Cheesecake Tarts
Ingredients
Cheesecake Mix
- 16 oz Cream Cheese softened
- 3 tbsp Pumpkin Puree
- 1/2 Cup Sweetener sugar alternative or preferred sweetener
- 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 sugar alternative or preferred sweetener
- 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
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Can crust be frozen?
Hi Denise! We’ve only refrigerated the crust before, so can’t say for sure, but we think it should hold in the freezer.
Do you know net carbs for single serving of crust
No sorry, I don’t have that number. The program just calculates the recipe as a whole.