Rich, chocolatey, and perfectly spiced with pumpkin — these little cheesecakes are low-carb, high-protein, and full of cozy fall flavor! Perfect for snack prep, holiday gatherings, or when you’re craving a healthier dessert.
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Mini Pumpkin Chocolate Cheesecakes
manandev
Rich, chocolatey, and perfectly spiced with pumpkin — these little cheesecakes are low-carb, high-protein, and full of cozy fall flavor!
prep time
15 minutes
cooking time
2 hours
servings
6 mini cheesecakes
total time
2 hours 15 minutes
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
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Pumpkin Filling
⅓ cup pumpkin purée
⅓ cup cream cheese, softened
1 tbsp pumpkin spice
2 tbsp maple syrup
½ cup protein powder
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Topping
Melted sugar-free chocolate
Instructions
1
In a bowl, mix almond flour, cocoa powder, maple syrup, and melted butter until a crumbly crust forms.
2
Press the crust mixture firmly into muffin cups or silicone molds.
3
In another bowl, whisk together pumpkin purée, cream cheese, pumpkin spice, maple syrup, and protein powder until smooth.
4
Spread the pumpkin filling evenly over the crust layer.
5
Drizzle with melted chocolate.
6
Refrigerate until set (about 2 hours).
7
Serve chilled and enjoy your guilt-free treat!
Notes
🍫 Make It Crunchy: Add a tablespoon of crushed nuts or cacao nibs to the crust.
🎃 Extra Creamy: Fold in 2–3 tbsp of Greek yogurt for a softer cheesecake texture.
🌱 Dairy-Free Option: Use vegan cream cheese and dairy-free protein powder.
