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Paleo Pumpkin Cheesecake Bites

Cheesecake is my all time favorite dessert! Every year for Thanksgiving, I make a pumpkin toffee cheesecake. This year, I decided to make paleo pumpkin cheesecake bites to indulge in all throughout the fall season! 2020 has been a shitshow, the least we can do is enjoy some pumpkin cheesecake…

Paleo Pumpkin Cheesecake Bites
[1]
Print Recipe
Servings Prep Time
12 bites 10 minutes
Cook Time Passive Time
2 hours 4+ hours
Servings Prep Time
12 bites 10 minutes
Cook Time Passive Time
2 hours 4+ hours
Paleo Pumpkin Cheesecake Bites
[1]
Print Recipe
Servings Prep Time
12 bites 10 minutes
Cook Time Passive Time
2 hours 4+ hours
Servings Prep Time
12 bites 10 minutes
Cook Time Passive Time
2 hours 4+ hours
Ingredients
Crust Ingredients
Filling Ingredients
Topping Ingredients (Optional)
Servings: bites
Instructions
  1. Pre-heat oven to 325 degrees
  2. Grease baking dish with butter or ghee
  3. In a large bowl, mix together cassava flour, melted butter or ghee, coconut sugar, cinnamon, and salt until well combined
  4. Pour crust batter into baking dish
  5. Bake for 15 minutes and then set aside
  6. In a large bowl, using an electric mixer, mix the pumpkin puree, Kite Hill almond milk cream cheese, eggs, vanilla, cinnamon, pumpkin pie spice, and maple syrup until well blended
  7. Pour batter on top of cooked crust
  8. Bake in oven for 1 hour
  9. Turn off oven, but leave the cheesecake in for another 30 minutes
  10. Remove from oven and let cool at room temperature for another 30 minutes
  11. Move to refrigerator and cool for at least 4 hours, or overnight
  12. Cut into squares
  13. Top each piece with a dollop of whipped cream and a dash of pumpkin pie spice
  14. Serve!
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