Keto Pumpkin Cheesecakes Recipe for Low-Carb Fall Dessert

Easy Keto Pumpkin Cheesecakes are quick, simple to prepare, gluten-free, crust-free, and delightfully creamy. These single-serve mini cheesecakes capture the warm flavors of pumpkin spice while keeping carbs low—each mini has about 5g net carbs. They bake in minutes and chill into a silky dessert that’s perfect for cozy fall evenings or anytime you want a low-carb treat.

The texture is classic cheesecake—rich and dense, yet light enough for a single serving. These mini cheesecakes are baked in individual ramekins or mugs, which makes them ideal for portion control and elegant serving. Top them with a dollop of whipped cream and a drizzle of sugar-free caramel or your favorite low-carb topping for a finished dessert that looks as good as it tastes.

This recipe was inspired by a popular Instant Pot pumpkin cheesecake and adapted for a quick oven-baked, single-serve version. It requires just a few pantry staples and minimal equipment—a mixer and two 8-ounce ramekins—and yields two perfectly portioned mini cheesecakes.

Ingredients

• 6 ounces cream cheese, softened
• 3 tablespoons pumpkin puree, unsweetened
• 1 large egg
• 3 tablespoons low-carb powdered sweetener (to taste)
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon vanilla extract

Recipe yields: 2 mini cheesecakes. See the nutrition section below for estimated calories and macros.

Instructions

1. Preheat the oven to 350°F (180°C). Grease two 8-ounce ramekins or mugs well with nonstick spray or a thin layer of oil.

2. Add the softened cream cheese, pumpkin puree, egg, sweetener, pumpkin pie spice, and vanilla to a mixing bowl. Use a stand mixer or electric hand mixer for best results.

3. Beat on medium-high until the mixture is smooth, scraping the bowl as needed. Finish on high briefly so the batter is completely lump-free.

4. Divide the batter evenly between the two prepared ramekins, filling them about three-quarters full. Place the ramekins on a baking tray for easy handling.

5. Bake for 15–17 minutes or until the centers are set but still slightly jiggly. Avoid overbaking to keep a creamy texture.

6. Remove from the oven, cool completely at room temperature, then cover and refrigerate for at least 2 hours or overnight to finish setting.

7. Garnish with a spoonful of whipped cream and an optional drizzle of sugar-free caramel sauce or a sprinkle of extra pumpkin pie spice. Serve chilled.

Equipment

– Stand mixer or hand mixer
– Two 8-ounce ramekins or heatproof mugs
– Baking tray for oven stability

Storage

Once fully cooled, cover the ramekins and store the cheesecakes in the refrigerator for up to 3 days. For longer storage, freeze the covered ramekins for up to one month; thaw in the fridge before serving.

Printable Recipe Card

Related

If you enjoyed these mini cheesecakes, try other pumpkin desserts and low-carb treats for more seasonal inspiration.