Light, creamy and so decadent, these Keto Pumpkin Cheesecake Cups have mini layers of deliciousness that will make your dessert table a hit!
FREE EASY KETO DINNERS EBOOK
The inspiration for this mini trifle style cheesecake cup recipe came from the amazing sweet flavors of these homemade Keto Pumpkin Cookies. They are so soft and chewy, I knew immediately I had to make a gluten free pumpkin cheesecake recipe with them.
The cookies act as a crust that are topped with a cheesecake layer, a pumpkin pie mousse layer and finally a homemade whipped topping layer! Talk about a WOW factor Keto dessert! They are not only one of the most delicious sugar free desserts you'll ever make, they make a beautiful presentation for guests as well.
When fall time rolls around, all things pumpkin spice are at the top of my dessert list. And boy are these gluten free pumpkin pie cheesecake cups amazing!
The best way to describe their creamy goodness is if you could put all the flavors of fall into mini portions with a sweet whipped topping! If you love mousse and you love cheesecake, then honestly, it just doesn't get any better!
And while you can certainly make these mini Pumpkin Pie Cheesecake cups into a larger family size portion, there's just something extra special when everyone is served their very own personal sized dessert, wouldn't you agree?
What's in Keto Pumpkin Trifle
- Keto Pumpkin Cookies
- Keto Pumpkin Mousse
- Heavy cream
- Cream cheese
- Monk fruit/allulose, powdered
- Optional: ground cinnamon
*Exact measurements are listed in the recipe card below.
How to Make Gluten Free Pumpkin Cheesecake Cups
Take 12 shot glasses and line them all up in a row. Crumble 1 cookie on the bottom of each glass.
Pipe some of the whip cream over the cookie in each glass.
Pipe some of the pumpkin mousse over the whip cream in each glass.
Top with the remaining whip cream, then garnish with a light dusting of cinnamon.
How to Store Sugar Free Cheesecake
Cheesecake of any type will always need to be be stored chilled in the fridge. If you are making this in advance and want to ensure the flavors stay fresh, you can do one of two things.
You can store the individual layers in a piping bags, or sealed air tight containers, until ready to pipe into the cups. Or, you can leave the whipped topping off and wrap the cups individually until you are ready to serve, adding the whipped topping right before.
Is Pumpkin Keto? What are the Carbs in Pumpkin?
Pumpkin is perfect for Keto! It's high in vitamins and minerals and it's great source of beta-carotene!
This Keto Pumpkin Cheesecake recipe uses pumpkin puree which only has approximately 1 carb per tablespoon. That makes pumpkin a great low carb option!
Tips for the Best Keto Pumpkin Cheesecake Cups
What Sweetener is Best for Low Carb Pumpkin Cheesecake? This recipe uses a Monk Fruit/Allulose blend because it has a less of cooling effect than other sweeteners and taste just like traditional sugar. If you prefer, you can use Swerve. It works well in this recipe also.
Quality Matters: Because this recipe uses simple ingredients, the fresher the better. Use a good quality, organic is possible, pumpkin puree and heavy whipping cream. It really makes all the difference in flavor.
What to Do if Your Keto Cheesecake Mousse is a little too Thick: You can thin it out some with additional heavy whipping cream or even a little almond milk until you get it to the consistency you prefer.
Best when Served Cold: Gluten Free Cheesecake Cups are best served chilled so allow them to chill in the fridge for about an hour before serving.
Can I Freeze Leftover Mini Pumpkin Cheesecake Cups? The quick answer is yes. But the texture does have a tendency to change when thawed. I always recommend making it fresh. If you freeze it, allow it to sit in the fridge for a few hours to thaw.
More Keto Pumpkin Recipes
- Pumpkin Coffee Cake
- Pumpkin Chaffles
- Pumpkin Donuts
- Fluffy Pumpkin Pancakes
- Pumpkin Muffins with Cream Cheese Filling
- Pumpkin Bulletproof Coffee
FREE 20 EASY KETO RECIPES EBOOK
Keto Pumpkin Pie Cheesecake Cups
- Take 12 shot glasses and line them all up in a row. Crumble 1 cookie on the bottom of each glass.
- Pipe some of the whip cream over the cookie in each glass.
- Pipe some of the pumpkin mousse over the whip cream in each glass.
- Top with the remaining whip cream, then garnish with a light dusting of cinnamon.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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