Mini Sugar-Free Salted Caramel Pumpkin New York Style Cheesecakes

The holidays are the perfect time for cozy flavors, and these Mini Sugar-Free Salted Caramel Pumpkin New York Style Cheesecakes check all the boxes. They’re rich, creamy, perfectly spiced, and finished with just the right touch of salted caramel — without all the sugar.

These mini cheesecakes are portion-controlled, bariatric-friendly, and ideal for holiday gatherings, dessert trays, or just a special treat at home.

Ingredients

Crust

• 5 oz Nutrail Cinnamon Pecan Keto Granola
• 1.25 oz butter, melted

Cheesecake Batter

• 12 oz cream cheese, softened
• ¼ cup Splenda
• ¼ cup 100% pumpkin puree
• 2 eggs, scrambled before adding
• 0.75 oz cornstarch
• 1½ teaspoons pumpkin pie spice
• Dash of cinnamon
• ½ teaspoon vanilla
• 2.7 fl oz heavy cream
• 1 splash Jordan’s Brown Sugar Cinnamon Skinny Syrup (to taste)
• 1 splash Jordan’s Caramel Skinny Syrup (to taste)

• Toppings
• Salted caramel salt
• Skinny Mixes caramel sauce

Instructions

💡 Affiliate Note: I use both Jordan’s Skinny Syrups and Skinny Mixes products in this recipe. If you’re shopping Skinny Mixes, you can save 10% on your first order with my code BARIATRICLIVING101 at checkout.

Step 1: Make the Crust

1. Add the keto granola to a food processor and pulse until finely crushed.
2. Add melted butter and blend until well combined.
3. Divide evenly among 12 mini cheesecake cups and press firmly.
4. Bake at 350°F for 12 minutes, or until the edges are lightly golden.

Step 2: Make the Cheesecake Batter

1. In a blender or mixing bowl, combine cream cheese, Splenda, pumpkin puree, cornstarch, pumpkin pie spice, cinnamon, vanilla, and heavy cream.
2. Blend until smooth.
3. Add scrambled eggs last and blend just until incorporated.
4. Add a splash of both skinny syrups to your desired sweetness.

Step 3: Bake

1. Use an ice cream scoop to evenly portion batter into each crust.
2. Place cheesecakes in a steam bath.
3. Bake at 300°F for 20 minutes.

Step 4: Cool & Finish

1. Remove from oven and immediately sprinkle salted caramel salt on top while warm.
2. Let cool completely, then refrigerate for at least 2 hours to set.
3. Drizzle with Skinny Mixes caramel sauce before serving.

These mini pumpkin cheesecakes are a must-have for the holiday season. They’re festive, flavorful, and a great way to enjoy dessert while staying mindful of sugar and portions.

If you try this recipe, let me know how it turns out — and don’t forget to check out more sugar-free and bariatric-friendly recipes here on Bariatric Living! 🧡