Sous Vide Mini Keto Pumpkin Cheesecakes

This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.

It’s fall, y’all! And that’s pretty much synonymous to pumpkin for me. Lolli has launched their seasonal Pumpkin Spice Cookie Clusters and given their clusters make such an amazing crust, mini cheesecakes made their way to the top of my (177 item!) to-bake list.

Historically when I’ve made cheesecake I’ve always used springform pans (or mini springform pans). While occasionally I’ll get lucky, more often than not I either have trouble getting the cheesecake out of the pan perfectly and/or the top of the cheesecake cracks while baking. I recently got a sous vide, and when I was searching for ideas of things to make with it, I saw a few articles rave about sous vide cheesecake. So I ordered 4oz mason jars from Target and decided I’d give it a go. And I’m certainly glad I did – these are what my pumpkin dreams are made of!

This recipe makes 6 mini cheesecakes, and there are only 3g net carbs per cheesecake!

Sous Vide Mini Keto Pumpkin Cheesecakes

This pumpkin cheesecake in a mason jar might be the next recipe you’ll fall for. With only 3g of net carbs per serving, it’s definitely worth a try!

Servings 6 cheesecakes

Calories 209 kcal per serving

Ingredients

8 oz cream cheese softened
1 large egg
1 tsp vanilla
1/2 cup powdered Swerve
1/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp monk fruit juice concentrate
1 cup Lolli’s Pumpkin Spice Cookie Clusters

Instructions

Mix together the softened cream cheese, egg, vanilla, powdered Swerve, pumpkin, pumpkin pie spice, baking powder and monk fruit juice concentrate. (If your cream cheese is clumping, use an immersion blender to get it super smooth).
Fill your sous vide container with water up to the minimum line, clip on your sous vide, and pre-heat to 80 degrees Celsius/176 degrees F.
Use a Ninja/Magic bullet to pulse the Pumpkin Spice Cookie Clusters to crumbs.
Divide the Cookie Cluster crumbs evenly among six 4-oz mason jars. Press crumbs down using a spoon to make a compact crust.
Divide the cheesecake batter evenly among the mason jars on top of each crust.
Secure the lids. It’s important they’re tight enough that water does not get in, but don’t screw them on too tight or they could explode in the sous vide (or at least that’s what I read – thankfully I have no firsthand knowledge here).
Use tongs to place the mason jars in the sous vide container. Make sure they’re all right side up and side-by-side (versus on top of one another).
Keep in the sous vide for two hours. Remove with tongs and set on a wire cooling rack with a kitchen towel beneath to collect any water.
Allow mason jars to cool fully to room temperature, and then place in fridge.
Keep in fridge for at least two hours – though ideally overnight – before eating.

Recipe Notes

Net carbs per cheesecake: 3g

Nutrition Facts

Sous Vide Mini Keto Pumpkin Cheesecakes

Amount Per Serving

Calories 209 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 69mg23%

Sodium 131mg6%

Potassium 61mg2%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.