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Chef Tips
- Use full-fat cream cheese for the best texture and richness.
- Make sure to soften the cream cheese before mixing to avoid lumps.
- Bake until the edges are set but the center still jiggles slightly for a creamy finish.
Ingredients 0/15
Why You'll Want This Again
Step 1
Warm your oven to 300°F (150°C) and lightly grease a 6-cup muffin pan. In a medium bowl, mix together the almond flour, a tablespoon of sweetener, flax seeds, cinnamon, and a pinch of salt, breaking up any clumps. Stir in the melted butter until everything is well combined. Press this mixture evenly into the bottoms of the muffin cups to form the crusts.
Step 2
Pop the pan in the oven and bake the crusts for about 10 to 15 minutes, until they’re just starting to brown. Take them out and let them cool for around 15 minutes while you prepare the filling.
Step 3
In a large bowl, beat together the cream cheese and pumpkin until smooth. Add the sweetener, egg, vanilla, cinnamon, nutmeg, and a pinch of salt, mixing until it’s all well blended. Spoon this pumpkin cheesecake mixture over the cooled crusts, and sprinkle pecans on top.
Step 4
Return the pan to the oven and bake for another 18 to 20 minutes, until the cheesecakes are set. Once done, let the pan cool on a wire rack for about half an hour, then pop it in the fridge to chill for another 30 minutes.
Step 5
When you’re ready to serve, run a knife around the edges of each mini cheesecake to loosen them from the pan, then enjoy!
