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Mini Pumpkin Cheesecakes

The month of October means one thing to me: PUMPKIN! 🎃 I love everything pumpkin, from muffins, pancakes, and creamy soups to pumpkin bread and cake. There’s just something so comforting about the warm, cozy flavors of fall!

One of my new favorite recipes to serve when I have guests over for dinner is my Mini Pumpkin Cheesecakes. They’re creamy, delicious, and full of pumpkin spice flavor—and the best part? They’re made without refined sugar or artificial ingredients. A little taste of autumn in every bite!

Mini Pumpkin Cheesecakes

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Ingredients Method

Ingredients

8 ready-made graham cracker pie crusts
8-10 oz. plain goat cheese (chèvre) at room temperature
1 1/2 c. organic pumpkin purée
3 T. stevia
1 egg at room temperature
1 T. all-purpose flour
1/2 c. crushed pineapple, drained well
2 tsp. pumpkin pie spice
1/4 tsp. ginger
1/4 tsp. allspice
2 tsp. lemon extract
1/4 tsp. salt
whipped cream
shredded coconut

Method

Preheat oven to 350 degrees F
Add the ingredients one at a time to a large bowl. Using a beater, blend until well combined.
Place the individual pie crusts onto a cookie sheet.
Generously fill each pie crust with the pumpkin cheesecake filling.
Bake for approximately 25 minutes.
Remove the pies from oven and let cool.
Once the pies have cooled, place them on a plate and cover with plastic wrap. Refrigerate for 6–7 hours or overnight.
When ready to serve, top each pie with whipped cream and coconut flakes.