Go Back

Low Carb Pumpkin Pie Cheesecake Jars - Creamy, Cozy, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust layer: 3/4 cup almond flour
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon powdered erythritol or allulose
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • For the cheesecake layer: 8 ounces cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered erythritol or allulose (more to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the pumpkin layer: 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons powdered erythritol or allulose
  • 1–1 1/2 teaspoons pumpkin pie spice (to taste)
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons of the prepared cheesecake mixture (to lighten the pumpkin layer)
  • Pinch of salt
  • Optional toppings: Whipped cream (unsweetened or lightly sweetened with a low-carb sweetener)
  • Toasted chopped pecans
  • A light dusting of cinnamon or nutmeg

Method
 

  1. Make the crust: In a bowl, stir together almond flour, melted butter, powdered sweetener, cinnamon, and a pinch of salt. It should resemble damp sand that clumps when pressed.
  2. Press into jars: Divide the crust mixture among 4–6 small jars (4–8 ounces each). Press down lightly with the back of a spoon. Set aside.
  3. Whip the cheesecake base: In a mixing bowl, beat softened cream cheese until smooth. Add powdered sweetener, vanilla, and salt. Pour in the heavy cream and beat until thick, fluffy, and no lumps remain.
  4. Season and taste: Adjust sweetness if needed. The cheesecake layer should be slightly sweeter than you think since the pumpkin layer is more earthy.
  5. Make the pumpkin layer: In another bowl, stir pumpkin puree with powdered sweetener, pumpkin pie spice, vanilla, and salt. Fold in 2–3 tablespoons of the cheesecake mixture to make it creamier and help it set nicely.
  6. Layer the jars: Spoon a layer of cheesecake mixture over the crust in each jar. Smooth the tops. Add the pumpkin layer on top and smooth again. If you have extra cheesecake mixture, you can add a final thin swirl on top.
  7. Chill: Cover and refrigerate for at least 2 hours, or overnight for best texture. The flavors meld and the layers firm up.
  8. Finish and serve: Top with a small dollop of whipped cream, a sprinkle of cinnamon, and a few chopped pecans if you like. Serve chilled.