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Proudly Australian

Spiced Pumpkin Cheesecakes

Recipe by SpamellaB

These Spiced Pumpkin Cheesecakes are as good as they look! Mouth watering flavour and delicious texture are just the beginning with these sugar free desserts!

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Serves: 6

Prep: 20 Minutes

Cook: 30 Minutes

Ingredients

BASE:

100 g Oats (1/2 cup)

3 tablespoon Natvia

3 tablespoon Coconut Oil, melted

2 tablespoon Almond Milk

MIDDLE:

200 g Soft Cheese or Dairy Free Alternative (1 1/2 cups)

40 g Natvia (1/4 cup)

1 teaspoon Vanilla Extract

2 tablespoon Cornflour

TOPPING:

100 g Pumpkin Puree (1/2 cup)

1 Egg

2 teaspoon Cinnamon

1 teaspoon Ginger

2 tablespoon Cornflour

40 g Natvia (1/4 cup)

WALNUTS FOR DECORATING:

1 teaspoon Coconut Oil

1 tablespoon Natvia

1 teaspoon Cinnamon

1 Handful of Walnuts

Method

  1. Preheat the oven to 170C and lightly grease a 6-hole muffin tin (silicone is best).
  2. First make the base: Pulse everything together until it forms a shortbread mixture. Divide between the muffin tins, reaching up to ⅓, and use your fingers to push in evenly. Set aside.
  3. Blend the middle ingredients until quite thick and smooth then pour over the base of each one, filling up to ⅓.
  4. Next blend the pumpkin ingredients until thick and smooth and spoon over each evenly, to fill to the top. Bake for 25-30 minutes until firmed. Leave to cool then chill in the fridge for at least 1 hour.
  5. Meanwhile heat the coconut oil and Natvia in a small pan and add the walnuts and cinnamon. Cook for 5-6 minutes until it starts to caramelise then set aside.
  6. Decorate each mini cheesecake with some of the caramelised walnuts on top - then enjoy!
Carbs Pro Fats Energy KJ Calories Serving size
14.2g 10.2g 19.7g 1190 284 113g
AFTERNOON TEA, CHEESECAKE, CHRISTMAS, DAIRY FREE, DESSERT, PUMPKIN, SPICED, VEGAN

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