Shop
Instagram Pinterest

Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

More About Jenna

Feature Recipes

Gyro Chicken Lettuce Wraps

Low-Carb Pizza Bites

Dubai Protein Bars

Low-Carb Cauliflower Hashbrowns

Mini Pumpkin Chocolate Cheesecakes

Caprese Couscous Salad

Sponsored

, ,

Mini Pumpkin Chocolate Cheesecakes

Facebook
Pinterest
X

Prep Time

15 Minutes

Cooking Time

2 hours (chill time)

Servings

6 mini cheesecakes

Rich, chocolatey, and perfectly spiced with pumpkin, these mini cheesecakes are the ultimate cozy fall dessert. They’re low-carb, high-protein, and portioned into individual servings — perfect for when you want a sweet treat that feels indulgent but still aligns with your health goals. With a chocolate almond crust, creamy pumpkin cheesecake filling, and a drizzle of melted chocolate on top, each bite is a decadent balance of flavor and texture.

Why You’ll Love These Mini Cheesecakes

Cheesecake is a timeless dessert, but traditional versions can be heavy and loaded with sugar. This lighter, protein-packed version keeps all the creamy goodness while being lower in carbs and higher in nutrients. The almond flour and cocoa powder crust brings a rich, chocolatey base; the pumpkin filling delivers warmth and spice; and the melted chocolate topping ties it all together for that bakery-worthy finish.

Since they’re made in muffin tins or silicone molds, they’re pre-portioned and easy to serve. Whether you’re prepping ahead for a holiday gathering, making a batch for meal prep, or just treating yourself, these mini cheesecakes are a fall must-have.

.

Equipment

  • Muffin tin or silicone molds
  • Mixing bowls
  • Measuring cups & spoons
  • Hand mixer or whisk
  • Spatula

Ingredients

Chocolate Crust

  • ⅓ cup almond flour
  • ¼ cup cocoa powder
  • 3 tbsp maple syrup
  • 1 tbsp melted butter

Pumpkin Filling

  • ⅓ cup pumpkin purée
  • ⅓ cup cream cheese, softened
  • 1 tbsp pumpkin spice
  • 2 tbsp maple syrup
  • ½ cup protein powder

Topping

  • Melted sugar-free chocolate

Instructions

  • Step 1: Make the crust
    In a mixing bowl, combine almond flour, cocoa powder, maple syrup, and melted butter. Stir until the mixture resembles a crumbly dough that can be pressed together.
  • Step 2: Press into molds
    Divide the crust mixture evenly among muffin cups or silicone molds. Use the back of a spoon to press it down firmly into an even layer at the bottom of each cup.
  • Step 3: Prepare the pumpkin filling
    In another bowl, whisk together pumpkin purée, softened cream cheese, pumpkin spice, maple syrup, and protein powder until smooth and creamy. A hand mixer works best to remove any lumps.
  • Step 4: Layer the filling
    Spoon the pumpkin mixture evenly over the crust layer in each muffin cup. Smooth the tops with a spatula for a clean finish.
  • Step 5: Add the chocolate drizzle
    Melt sugar-free chocolate in a microwave-safe bowl, stirring in 15-second intervals until smooth. Drizzle over each mini cheesecake.
  • Step 6: Chill
    Place the muffin tin or molds in the refrigerator and chill for at least 2 hours, or until the cheesecakes are fully set.
  • Step 7: Serve
    Once set, carefully remove the cheesecakes from the molds. Serve chilled and enjoy your guilt-free pumpkin chocolate treat!

Special Notes

  • 🍫 Make It Crunchy – Add crushed nuts or cacao nibs to the crust for extra crunch.
  • 🎃 Extra Creamy – Fold in 2–3 tablespoons of Greek yogurt to the filling for a softer texture.
  • 🌱 Dairy-Free Option – Swap in vegan cream cheese and plant-based protein powder.
  • 🧂 Flavor Twist – Add a pinch of sea salt to the chocolate drizzle for a salted-chocolate finish.

Serving Ideas

  • Holiday Dessert Tray: Perfect bite-sized treats for Thanksgiving or Christmas gatherings.
  • After-Dinner Treat: Pair with coffee or chai tea for a cozy night in.
  • Meal Prep Sweet: Store in the fridge for quick, portion-controlled desserts all week.

Make-Ahead & Storage Tips

  • Make Ahead: Prepare the mini cheesecakes a day in advance and refrigerate until ready to serve.
  • Refrigerate: Store in an airtight container in the fridge for up to 4 days.
  • Freeze: Wrap each cheesecake individually and store in a freezer-safe container for up to 1 month.
  • Thaw: Thaw overnight in the refrigerator before serving.

Nutrition Breakdown (per mini cheesecake – approximate, based on 6 servings)

  • Calories: 160
  • Protein: 9g
  • Fat: 10g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Net Carbs: 6g

Note: Values may vary depending on protein powder, chocolate, and sweetener used.

Frequently Asked Questions

Do these taste like traditional cheesecake?

Yes! They have the same creamy texture, but the pumpkin spice and chocolate give them a seasonal twist.

Can I freeze them?

Yes. Wrap each cheesecake individually and store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.

What kind of protein powder works best?

A vanilla or unflavored whey protein powder works best. Plant-based protein powder can also be used but may slightly change the texture.

Can I use a full-sized springform pan instead of mini molds?

Yes! Simply press the crust into a small springform pan, layer with filling, and refrigerate until set. Slice into bars or wedges when ready to serve.

Final Thoughts

These Mini Pumpkin Chocolate Cheesecakes are proof that dessert can be both delicious and nourishing. With a rich chocolate crust, creamy pumpkin filling, and melty chocolate drizzle, they’re the perfect fall-inspired treat — indulgent enough for guests but light enough to enjoy anytime.

Stay Updated

Get the latest recipes

Love simple, tasty recipes? Join my newsletter and get the newest dishes, kitchen tips, and a sprinkle of inspiration sent straight to your inbox.