No Bake Pumpkin Cheesecake Cups
Prep Time: 30 min Total time: 60 min Makes: 12-14 - 4oz servings
Ingredients:
2 blocks cream cheese, softened
¾ cup monkfruit sweetener
½ cup full fat sour cream
½ cup pumpkin puree
1 ½ cups heavy whipping cream
1 t vanilla
¼ t sea salt
1/2 t pumpkin pie spice
1 t cinnamon
No Bake Crust:
1 ½ cups almond flour
4-5 T melted butter
2 T monk fruit
¼ t sea salt
1 t cinnamon
What you will need: Immersion blender, 4 oz mason jars or small serving dishes
Optional: pie or muffin pan to place them in.
Instructions:
Make the crust first.
In a small bowl, melt the butter for the crust.
In a medium bowl, mix the almond flour, monk fruit, salt and cinnamon. Add in melted butter and mix until well combined and sticking together.
Using a Tablespoon, measure one tablespoon into the bottom of each mason jar.
Place in the fridge or freezer while mixing together the cheesecake mix.
In a mixing bowl, mix the cream cheese, monkfruit, sour cream, pumpkin, vanilla and spices until thoroughly mixed and light a fluffy.
Slowly pour in the heavy whipping cream while the mixer (hand or standing) is in the on position. Mix once again until light and fluffy. It may take up to 5 minutes.
Place light and fluffy cream cheese mixture on top of each crust. You may have some left over to enjoy without crust depending on how big your jars are and how fluffy the mix is.
Place in the refrigerator for at least an hour, but longer for a more solid cheesecake fill.
Optional to serve: Add crushed, roasted walnuts or pecans and drizzle with honey. Shake some cinnamon mixed with monkfruit on top or even crumble a little more crust.
Inspired by:
The first time I tried this recipe, I made it almost exactly as is and topped with berries and honey! It was a crowd pleaser and delicious! I hope to experiment a little more with chocolate and my homemade nut butters. I did layer pecan butter on top of the crust below the cheesecake and it was YUM!
https://www.fittoservegroup.com/keto-no-bake-cheesecake/