Mini Pumpkin Chocolate Cheesecakes

These no-bake mini pumpkin chocolate cheesecakes have a chocolate crust made with coconut flour, a thick pumpkin cheesecake filling, with dark chocolate and a sprinkle of sea salt on top. Sugar-free, gluten-free, keto, and high protein, and perfect for pumpkin season.

Course Dessert

Cuisine American

Keyword gluten-free pumpkin cheesecake, keto pumpkin cheesecake, no-bake pumpkin cheesecake, protein pumpkin cheesecake, pumpkin cheesecake, sugar-free pumpkin cheesecake

Prep Time 10

Chill Time 30

Total Time 40

Servings mini cheesecakes

Calories 175.16kcal

Author Olivia Wyles

Ingredients

Chocolate Crust

¼ cup coconut flour
¼ cup cocoa powder
3 tablespoon liquid allulose or other liquid sweetener
1 tablespoon melted butter

Pumpkin filling

⅓ cup pumpkin puree
3 oz cream cheese softened
1 teaspoon pumpkin spice
2 tablespoon liquid allulose or other liquid sweetener
½ cup pumpkin protein powder 40g (see notes)

Topping

3 oz sugar-free dark chocolate chips

Cups - Metric

Instructions

Mix coconut flour, cocoa powder, allulose, and melted butter in a small bowl with a spatula. Press into the bottom of a 6-cup silicone muffin pan.
Mix pumpkin puree, cream cheese, pumpkin spice, allulose, and protein powder in a medium bowl with an electric mixer. Press into muffin tray on top of chocolate crust.
Top with melted sugar-free dark chocolate. Refrigerate about 30 minutes until set.

Video

Notes

Storage: Store mini cheesecakes in an airtight container in the fridge for up to 5 days, or freezer for up to 3 months. Remove from freezer and let them sit out about 20 minutes to defrost.

Equipment: 6-cup silicone muffin pan | Electric mixer | Cookie scoop

Protein powder: I used Keto Chow's Pumpkin Spice Caramel which is milk protein isolate based powder with acacia fiber and xanthan gum for better texture. For a swap, milk protein isolate, milk protein concentrate or 80% casein/20% whey blends may work, but the texture will change. If you can’t find a pumpkin spice protein powder, just add a little extra pumpkin spice to the mixture and taste to your preference. For this recipe, you can likely omit the protein powder as it’s there to add protein, flavor and other nutrients. You might need more sweetener and coconut flour added to the filling though, just watch the texture as you mix it up.

Sweetener: I used liquid allulose in this recipe. Other liquid sweeteners like honey should work too if you don’t mind sugar. I haven't tested a powdered sweetener in this recipe, you would need to add more liquid to adjust the texture.

Flour: Coconut flour is very absorbent. Swapping to almond flour hasn't been tested, but you'd need 3x the amount of coconut flour, which is about ¾ cup to replace the ¼ cup of coconut flour.

Nutrition and carbs - Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. I have included all carbs in the nutrition label above and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.

32.51 Total Carbs – 10.66 Fiber – 0 Sugar Alcohols – 17.22 Allulose = 4.63 Net Carbs per mini cheesecake or ⅙ of recipe.

Nutrition