Individual Low Carb Pumpkin Cheesecakes

Total Time
45mins
Prep 10 mins
Cook 35 mins

This was developed out of a need for a low carb dessert, portion control, and from what was in our refrigerator - as a result, they are lower in fat than cheesecakes made with more cream cheese. These are gingery - lower the ginger if you don't want them so spicy. The "crust" is just flax seed meal mixed with Splenda and sprinkled in to the bottom of non-stick sprayed silpat muffin pans.

Ingredients Nutrition

Directions

  1. Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
  2. Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins. Shake the pans to evenly coat the bottom of each cup.
  3. In a food processor blend all the other ingredients and pour evenly into the muffin pans. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
  4. Bake at 350 for 35-40 minutes. Cool completely before removing them from the pans. Chill or freeze as needed.
  5. This may make more or less, depending on the size of your muffin pans.

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