Skinny Pumpkin Cheesecake Bites

These Skinny Pumpkin Cheesecake Bites are both cute and delicious. Seriously SO good! If you try any of my recipes, let this be the one because they’re that amazing. 

Ever since I started making all these holiday treats, I’ve had tons of leftovers that I’m not sure what to do with. If anything, these are the perfect leftovers. You can easily pack them as a perfect little dessert at lunch or grab one after dinner. I love anything bite size I can just grab and eat. When you have a traditional pumpkin cheesecake or pie, you have to dirty a plate, fork and knife. So, if you’re like me and don’t enjoy doing dishes, this is for you. 

They would especially be perfect for a covid safe Friendsgiving. 

Friendsgiving is so much fun. If you don’t already know, Friendsgiving is a combination of friends and Thanksgiving. It’s tons of fun to get your friends together and spend some quality time during the holidays. Especially paired with a cocktail or 2… or 3? Possibly 4-5.

Tips for planning Friendsgiving:

1. Make it potluck style! That way you can bring along these cheesecake bites as your dish. 

2. Get some cute decor – tall candles, candle holder, some fresh flowers, placemats and games! 

3. Do NOT forget the drinks. Try my Apple Cider Moscow Mule for this one. 

4. Get to-go containers for people to take home leftovers.

5. Have an appetizer ready for when guests arrive. 

6. Go around the table and say what you’re grateful for.

Skinny Pumpkin Cheesecake Bites

Here’s what you’ll need:

Almond Flour Crust

• 2 cups almond flour 
• 1/3 cup monk fruit sweetener
• 1 tbsp butter
• 1-2 tbsp water

Pumpkin Cheesecake Filling

• 8 oz reduced fat cream cheese
• 6 oz  Greek yogurt 
• 1/2 cup monk fruit sweetener 
• 3/4 cup pumpkin puree
• 2 1/2 tsp pumpkin spice seasoning
• 1 tsp vanilla
• 1 egg

Directions:

The Crust

1. Preheat your oven to 350 degrees.
2. Line your muffin tins with parchment paper cupcake liners.
3. In a large bowl, mix together the almond flour and monk fruit. 
4. Slowly combine the melted butter and water. The crust should be dry and crumbly. Just keep mixing, pressing and stirring until desired consistency.
5. Press the crust into each muffin tin.
6. Bake for 10-12 minutes or until lightly golden brown. (Add fillings only after pre-baking).

Skinny Pumpkin Cheesecake Bites

1. In a large mixing bowl, mix your cream cheese with a hand mixer for a 1-2 minutes.
2. Add in your greek yogurt, pumpkin puree, pumpkin spice and vanilla. Blend again till smooth.
3. Next, add your egg into the mixture. Make sure not to over mix.
4. Once your mini pie crusts are out of the oven, and cooled, fill each cupcake liner about 3/4 or almost full. Repeat until all cupcake liners are filled with your pumpkin cheesecake filling.
5. Bake in the oven for 17-20 minutes.
6. Let your cheesecakes cool for 30 minutes on the counter. Then, put them in an airtight container and store them in your fridge. 
7. Serve with cool whip or pumpkin whipped cream on top. 

Print Recipe

Skinny Pumpkin Cheesecake Bites

Cooking Method: Oven Courses: Dessert Recipe Keys: G Gluten Free K Keto L Low Calorie L Low Carb

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 24 Calories: 90

Ingredients

Servings

Almond Flour Crust

• 2 cup Almond Flour
• ¹⁄₃ cup Monk Fruit Sweetener
• 1 Butter
• 1-2 tbsp Water

Pumpkin Cheesecake Filling

• 8 oz Reduced Fat Cream Cheese
• 6 oz Greek Yogurt
• ¹⁄₂ cup Monk Fruit Sweetener
• ³⁄₄ cup Pumpkin Pureé
• 2 ¹⁄₂ tsp Pumpkin Pie Spice
• 1 tsp Vanilla
• 1 Egg

Instructions

Video

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Almond Crust

1. Preheat your oven to 350 degrees.

2. Line your muffin tins with parchment paper cupcake liners.

3. In a large bowl, mix together the almond flour and monk fruit. 

   

4. Slowly combine the melted butter and water. The crust should be dry and crumbly. Just keep mixing, pressing and stirring until desired consistency.

   

5. Press the crust into each muffin tin.

6. Bake for 10-12 minutes or until lightly golden brown. (Add fillings only after pre-baking).

   

Skinny Pumpkin Cheesecake Bites

1. In a large mixing bowl, mix your cream cheese with a hand mixer for a 1-2 minutes.

   

2. Add in your greek yogurt, pumpkin puree, pumpkin spice and vanilla. Blend again till smooth.

   

3. Next, add your egg into the mixture. Make sure not to over mix.

4. Once your mini pie crusts are out of the oven, and cooled, fill each cupcake liner about 3/4 or almost full. Repeat until all cupcake liners are filled with your pumpkin cheesecake filling.

   

5. Bake in the oven for 17-20 minutes.

6. Let your cheesecakes cool for 30 minutes on the counter. Then, put them in an airtight container and store them in your fridge. 

7. Serve with cool whip or pumpkin whipped cream on top. 

   

Nutrition Facts

Serving Size 24

Servings 1

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Amount Per Serving

Calories 90kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 2g1%

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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