Mini Pumpkin and Cinnamon Cheesecakes

Mini Pumpkin and Cinnamon Cheesecakes

Servings: 15 mini cheesecakes Prep: 15 minutes Cook Time: 20-30 minutes



  • 2 cups almond flour
  • 3 tablespoons monkfruit sweetener*
  • 5 tablespoons ghee, melted (or butter)
  • 1 teaspoon cinnamon extract

Cheesecake Filling

  • 2 (8oz.) cream cheese, room temperature
  • 2 eggs, room temperature
  • ¾ cup monkfruit sweetener*
  • ½ cup pumpkin puree, room temperature
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon cinnamon extract
  • ¼ cup coconut milk, room temperature**

*May substitute for sugar.

**May substitute for milk.


Step 1: Preheat oven to 350. Line a standard muffin pan with muffin liners, yields 15 cheesecakes.

Step 2: Stir together almond flour, monkfruit, melted ghee (or butter), and cinnamon extract in a bowl. Spoon a heaping tablespoon and a half into each muffin tin. Use your fingers or a small measuring cup to press mixture evenly on the bottom of liner. Bake crust for 7-9 minutes, just until edges are slightly golden.

Step 3: Prepare cheesecake filling: beat cream cheese and pumpkin puree in a bowl with a handheld mixer or with a stand mixer on medium speed until smooth, about three minutes. Scrape sides if needed. Add monkfruit, ground cloves, ground nutmeg, cinnamon extract, and coconut milk until combined. Add eggs, 1 at a time, beating just until incorporated. (About 1 minute, do not overbeat). Mixture should be smooth, without any clumps.

Step 4: Pour cheesecake filling into each crust, filling almost to the top (they will expand slightly during baking, but will go down after chilling). Bake in preheated oven until top of cheesecake is dry to the touch and slightly jiggles in the center, 16-19 minutes.

Step 5: Remove from pan and place on cooling rack for 15 minutes, transfer to refrigerator for at least 2 hours until cheesecake is completely cool. Top with whipped cream and ground cinnamon and enjoy!