Ingredients:

  • 1 cup (110 g) Finely Ground Almond Flour
  • 2 Tbsp (28 g) Granulated Erythritol/Monk Fruit Sweetener Blend
  • ½ tsp Ground Cinnamon (for crust)
  • Pinch of Fine Sea Salt
  • 3 Tbsp (42 g) Unsalted Butter, melted
  • 16 oz (450 g) Full-Fat Cream Cheese, softened
  • ½ cup (110 g) Pumpkin Purée (not pie filling)
  • ½ cup (100 g) Powdered Erythritol/Monk Fruit Sweetener Blend
  • 2 large Eggs, room temperature
  • 2 Tbsp (30 ml) Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • Pinch of Ground Cloves
  • Heavy Cream and extra spice for optional garnish

Instructions:

  1. Prep Oven & Tin: Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with 12 paper liners.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, granulated sweetener, cinnamon, and salt for the crust.
  3. Add Butter: Pour in the melted butter and stir until the mixture resembles wet sand.
  4. Press the Base: Divide the mixture evenly among the 12 liners. Press the crust firmly and flatly into the bottom of each liner.
  5. Pre-Bake (Quick Set): Bake the crusts for 5–7 minutes until slightly fragrant and set. Remove and let cool while preparing the filling.
  6. Cream the Base: In a large mixing bowl, beat the softened cream cheese and powdered sweetener on medium speed until completely smooth and lump-free (about 2 minutes). Scrape down the sides.
  7. Incorporate Pumpkin and Spices: Add the pumpkin purée, heavy cream, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat until just combined.
  8. Add Eggs (Crucial Step): Add the room temperature eggs one at a time, mixing on low speed only until just incorporated. Do not overmix at this stage.
  9. Fill the Cups: Pour or spoon the filling mixture over the cooled crusts, filling each liner almost to the top.
  10. Bake Gently: Return the tin to the oven. Bake for 25–30 minutes. The edges should be set, but the centres should still have a slight jiggle.
  11. Cool Slowly (The Secret): Turn off the oven and prop the oven door open slightly. Leave the cheesecake bites inside for 30 minutes to cool down slowly to prevent cracking.
  12. Chill: Once cooled to room temperature, transfer the bites to the refrigerator and chill for a minimum of 2 hours, or ideally, overnight.
  13. Serve: Peel off the liner and garnish with a dollop of sweetened whipped cream and a sprinkle of spice, if desired.