Mini Pumpkin Cheesecake

LowCarb360's picture

Oct. 17, 2012

You will love this mini pumpkin cheesecake. It is Atkins Induction friendly and delicious.


Cream cheese 8 Ounce
Pumpkin puree 1/2 Cup (8 tbs)
Heavy cream 1/4 Cup (4 tbs)
Almond milk 1/4 Cup (4 tbs)
Eggs 1 Large
Sour cream 1/4 Cup (4 tbs)
Vanilla extract 1 Teaspoon
Cinnamon 1/4 Teaspoon
Ground ginger 1/8 Teaspoon
Protein powder 2 Tablespoon
Sugarfree sweetenner 1/3 Cup (5.33 tbs)



1. Preheat the oven at 350 degrees F.

2. Line the muffin tray with muffin cups.


3. In a large bowl take cream cheese and sugar free sweetener. Mix with electric mixer to make light and fluffy.

4. Add in the pumpkin and mix followed by heavy cream mix for a few minutes.

5. Pour in the almond milk and mix well.

6. Add in the sour cream and mix again.

7. Add in vanilla, cinnamon and ginger powder. Mix again, followed by protein powder. Mix again.

8. Pour in the 4 tbsp. mixture in each muffin cups.

9. Bake for 35 minutes at 350 degrees each.


10. Garnish Mini Pumpkin Cheesecake with whipped cream and serve.


To soften the cream cheese, take out that from the fridge 2 hours before making cheesecake or you can microwave on high for 25 seconds.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 376Calories from Fat 280

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 300 mg12.5%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%

Sugars 7 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet