Mini Pumpkin Cheesecakes

Gluten-free healthier mini pumpkin cheesecakes. I love these for potlucks because they are a small serving size for everyone to have at least one and then for the bigger eaters, they can have more if they want. Lots of people turn down pumpkin pie because they don’t want to commit to a full slice after a large meal (like Thanksgiving or Christmas) but these are the perfect little sweet treat for afterwards. It is also low in sugar because the crust is stevia sweetened so they are guilt-free (tell your aunt who is concerned about sugar)!

Mini Pumpkin Cheesecakes

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Crust:
½ cup coconut flour
¼ cup almond flour
⅓ cup GF flour @bobsredmill
¼ cup grass-fed butter
2 tbsp cashew butter
4 drops vanilla stevia
pinch salt
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Pumpkin Cream
¾ lactose free cream cheese - room temp
1½ cups canned pumpkin
1 tsp pumpkin pie spice
⅓ cup coconut sugar
¼ cup greek yogurt
2 tbsp GF flour @bobsredmill
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Directions:
1. Line mini muffin tins with muffin liners and preheat oven to 350F.
2. Crust: add flours to a food processor and pulse to combine. Add in butter, cashew butter and stevia and pulse until dough forms.
3. Press ~2 tsp crust dough into each mini muffin tin and bake for ~6 mins. *it will make 24 mini cheesecakes or 10-12 large.
4. Let cool and place in freezer while you prepare the pumpkin cream.
5. Pumpkin Cream: beat all of the pumpkin cream ingredients together in a large mixing bowl then spoon onto cooled crust.
6. Gently tap the muffin tins to get rid of any bubbles and let set in the fridge or freezer until set (at lease 2 hours).

7. Pop out of muffin tins and enjoy!