Chocolate-Bottom Mini Pumpkin Cheesecakes
Cuisine: American
Author: Joyce @ Light Orange Bean
Prep time: 25 mins
Cook time: 24 mins
Total time: 49 mins
Tools A large mixing bowl, kitchen scale, 12-cup regular muffin pan and paper liners, a small glass, hand mixer, measuring cups and spoons, (optional) pastry bag and tip,
  • 100 grams All-purpose gluten-free flour
  • 20 grams extra dark cocoa powder
  • 53 grams butter, salted and melted
  • 2 tablespoons erythritol (see note)
Cheesecake Filling
  • 1 block (8 oz) ⅓ fat cream cheese
  • ⅓ cup light sour cream
  • 4 tablespoons erythritol (see note)
  • ¼ teaspoon pure stevia extract powder
  • 2 teaspoons cinnamon powder
  • ⅔ cup pumpkin puree
  • 8 grams (1 envelope) gelatin powder
  • 1 large egg
  • ½ block (4 oz) ⅓ fat cream cheese, room temperature
  • (optional) ⅛ teaspoon pure stevia extract powder
  • ¼ teaspoon cinnamon powder
To make the crust
  1. Preheat oven to 325 ℉.
  2. Combine all crust ingredients in a mixing bowl. Use your hand to break any big clumps. You can mix them in a food processor if you have one.
  3. Line a 12-cup regular size muffin pan with paper liner. Lightly spray with canola oil. Scoop approximately 16 grams of the crust mixture into each muffin cup. Press the mixture down firmly with the bottom of a small glass. Transfer the muffin pan into the preheated oven and bake for 6 minutes.
  4. Remove the muffin pan from the oven. Set aside.
To make the cheesecake filling
  1. Before mixing all ingredients together, be sure they are all warmed to room temperature. Otherwise, it’s hard to beat them to a smooth consistency. I usually leave them on the counter for 1 hour before I start the process. Cream cheese should be soft to the touch of a finger when it’s ready for mixing.
  2. Use a hand mixer to beat the cream cheese for 2 minutes until it’s fluffy. Add the remaining cheesecake filling ingredients except egg and mix until it’s smooth. Add egg and mix for 1 minute. If you don’t have a hand mixer, you can use a fork and spatula for this step.
  3. Preheat oven to 350 ℉.
  4. Scoop the cheesecake filling to fill the prepared muffin pan ¾-full. Bake for 18 minutes until the center of the cheesecake is set. To test, you can insert a toothpick, and it should come out clean (no soft cheesecake filling stuck to it).
  5. Leave the oven door open and let the baked mini cheesecakes rest in the warm oven for 10 minutes. Remove the muffin pan from the oven and let the cheesecakes completely cool to room temperature. Do not remove them from the muffin pan while they’re cooling.
  6. Place the muffin pan in refrigerator and let the cheesecake chill completely. Approximately 2 hours. Remove the cheesecakes, along with the paper liner, from the muffin pan.
  1. Combine the cream cheese and stevia (if any) in a bowl. Beat with a hand mixer or a fork until it’s fluffy.
  2. Assemble a pastry bag with a tip. Fill the pastry bag with the whipped cream cheese. Pipe an appropriate amount onto each pumpkin mini cheesecake. Sprinkle cinnamon powder on top. Serve cold.
1. If low carb diet is not your concern, you can use coconut sugar or organic raw cane sugar to replace erythritol.

2. If you don't have pasty bag and tips, you can use a small spoon to scoop the whipped cream cheese onto the mini cheesecakes and then sprinkle some cinnamon powder to decorate.
Recipe by Light Orange Bean at