Fall is finally here!
It is definitely one of my favorite seasons, the smell of crisp air, the leaves changing colors, and lets not forget about the Pumpkins!
Fall is a time where my leggings, boots and long tunics come out of the closet, ahhh.. pure bliss.
So lets get back to pumpkins… most people I know dive right into Pumpkin Spice lattes, Pumpkin Pies, even Pumpkin bread. (I am going to tell you a secret….I am not one of those people). I’m not sure when it happened, but the texture of pumpkin doesn’t do it for me. I do however LOVE the smell!
So how about a cheesecake dessert instead?
Being that I eat low carb, it’s not easy to find a pie crust that is good enough to eat, or even a cheesecake recipe. So here’s what I’ve come up with, and there may even be a hint of Pumpkin 😉
**Thanks to these two awesome bloggers for their Crust and Cheesecake Frosting inspiration**
Mini Cheesecakes
Ingredients:
Crust:
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract
- 1/4 cup Swerve sweetener
- 1/4 tsp salt
- 1 cup coconut flour (I use Bob’s Redmill)
- 1/2 tsp cinnamon
- 1/2 cup butter cold cut into cubes
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 2/3 cup powdered erythritol (I use Swerve)
- 1/2 teaspoon vanilla extract
- Pumpkin pie spice (optional)
- Strawberries (optional)
- Chocolate Chips (optional) I use Lily’s
Instructions:
Crust:
-
- Preheat oven to 400 degrees F.
- Mix the eggs, oil and vanilla extract.
- In another bowl mix the remaining DRY ingredients together until combined.
- Pour the dry mixture into wet mixture, mix.
- Add the cubed butter.
- Mix until dough looks like crumbles.
- Grease a muffin pan.
- Take a TBSP of dough and press into bottom of tin.
- Poke holes in the bottom with a fork.
- Bake the crust 6 minutes or until golden.
Cheesecake Filling:
- In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
- Add the sweetener and vanilla extract and beat slowly until the sweetener is mixed in.
- Beat on high until fluffy.
- You can pipe the cheesecake or use a TBSP to fill the crusts.
- Sift Pumpkin pie spice over top of the filling.
- Add strawberries and chocolate chips.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.***
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These look amazing! I will try these as a Thanksgiving dessert!
Thanks Mandy! Let me know what you think!
That filling looks so good. I looked at it and just kept thinking that it looks like the kind of filling that would also work in a cannoli. Yum!
Oh yum! Now I may have to give that a try 🙂 I love a good cannoli!