Pumpkin Cheesecake Bites
Prep Time: 20 mins Cook Time: 70 mins Servings: 11
Well hello Thanksgiving dessert! These individual sized cheesecakes are nice and creamy with just the right amount of pumpkin flavor, and the best part - they're just as pretty as the picture! Make sure you follow the layering technique in the instructions below. You can easily make these ahead of time and store in the fridge for a day or two prior to your party.
INGREDIENTS
Crust:
1/2 Tbsp coconut oil (About 20)
1/2 tsp vanilla extract
2 Tbsp erythritol
1/2 cup coconut flour
2 Tbsp butter
salt to taste
Cheesecake Filling:
8 oz. cream cheese (room temperature)
5 Tbsp erythritol
3 Tbsp heavy whipping cream
3 Tbsp pumpkin puree
1 1/2 tsp pumpkin spice
1 large egg
INSTRUCTIONS
For the crust:
1) Pre heat oven to 350 degrees.
2) Combine all dry ingredients.
3) In a small bowl, whisk vanilla extract and melted coconut oil.
4) Slowly add wet ingredients to dry ingredients, combining thoroughly.
5) Fold-in room temperature butter in small chunks. Do not over mix.
6) In a lightly greased cupcake pan or silicon mold, press dough into the bottom of
each mold.
7) Bake 12-15 minutes.
9) Once cooked, allow crust to stand and cool.
For the filling:
1) Lightly grease a 12-count muffin/ cupcake tin.
2) Using a hand mixer, cream together the cream cheese and erythritol.
3) In order, add the egg, sour cream and heavy whipping cream to the cream cheese mixture. Mix until well combined.
4) Set aside 1/3 of the filling batter. Using the 2/3 of batter, fill the muffin tins halfway first, and then distribute the remaining batter evenly.
5) Combine pumpkin puree and pumpkin spice to the set aside 1/3 batter. Once there are no more lumps, add the remaining filling mixture to the muffin tins.
6) Bake 55-60 minutes, or until inserted tooth pick pulls clean.
7) Place in fridge to chill for at least 2-3 hours and serve cold.
Per Serving - Calories: 474 | Fat: 38g | Protein: 25g | Net Carbs: 7g
